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Food tip on flour

Flour contains something called gluten. It is this gluten content that governs how weak or strong the flour is, how elastic the final product required and how much liquid the flour will absorb. It is always best therefore to add the flour to the liquid and not the other way around (as found in a lot of recipes) for batters, breads, etc.

  • Weak flour is needed for sponge cakes.
  • Medium flour for other batters, fruit cakes and scones.
  • Strong flour for breads.
  • Flour with a really high gluten content for pastas.

A lack of understanding of gluten is a common mistake in cooking and why breads will be a crumbly texture or pasta falls apart if low gluten flour is used or sponge cakes are tough and rubbery when high gluten flour is used.



Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site (link in main menu)

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