December 2011
13 posts
'Sifting' flour. That's bull shit right? If I see that in a cook book I don't need to do that do I? It's like a big joke that experienced cooks put into books to see if they can get some chumps to do it. I didn't buy this flour back in the 1800's, there aren't any boll weevils hiding in there.
You’re contemplating closing your ask box, because you highly doubt anyone could top this ask. Perhaps you should hook myturtlespeedy up with the person who asked about hard tack…
Most of the time there isn’t really a need to sift, as today’s flower is already pre-sifted. That said, it can be important in more delicate or particular recipes, for involved cakes and pastries, as the purpose of sifting flour is to incorporate more air. Two cups sifted is actually less by weight though the volume is equal. So, while it probably won’t make a difference in chocolate chip cookies, it absolutely could in croissants.
All that aside, you’d probably eat a boll weevil if it showed up in your flour—it’s protein. Heck, if there are enough of ‘em in there, your cake is practically Atkins Diet approved.
any recipe variations for hardtack? I know it's a type of hard bread from the civil war era but I was wondering if it would be possible to spruce it up a bit...
This might be the most puzzling question you’ve ever received. From what you can tell it was something like a really tough, unpleasant cracker. Or… Lembas bread! As everyone knows, one small bite will fill the stomach of a grown man. You’ve already eaten four.
You’ve discovered someone who cooked their way through Middle Earth and made a shortbread-esque variation on Elven Lembas bread that can be found here.
Your father's unrepentant love for Ohio lemon pie is confusing you. You fear the rinds. Online recipies look malevolent. All you're certain of is your ability to whip up a sassy meringue; any recommendations for the filling?
Ohio lemon pie involves lots of maceration, so neither the texture nor tartness are quite as frightening as expected. Though admittedly, you’ve never found a pie frightening. Well, except for cow pies, but you’ve been trying really hard to *never* eat one of those.
You might suggest Key Lime pie instead of a standard lemon meringue. It still goes well with a meringue topping, should satisfy the citrus craving and involves zero rinds. JoyofBaking has a nice demo here. Do go the extra mile to find actual Key limes instead of Persian limes. The difference in taste is entirely worth it.
