Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cooking "here" and "there"

pumpernickel

By pumpernickel
in Cooking

 Share

Recommended Posts

John Whiting

John Whiting

Posted
Posted

American all-purpose flour is higher in gluten even than strong plain English flour, usually around 14%. It is much drier than European flour mixtures, so a person using an American recipe and British flour may find the mixture rather "sloppy" and have to add more flour.

As for an English recipe with American flour, a British cookery writer in America had an unfortunate experience trying to demonstrate choux paste from her English book, which had not been tested for conversion to American flour. The recipe specified one egg, but she had to use three before she could get the right consistency.

John Whiting, London

Whitings Writings

Top Google/MSN hit for Paris Bistros

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...