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| GLUTEN
IN FLOUR |
FOOD
TIPS TALLYRAND |
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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.
-
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.
RELATED RECIPE
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 www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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