What's Cooking?I've been busy (haven't we all?) - and that's my excuse for not blogging much the past few weeks. I have been writing a bit. Just finished a romantic suspense that doesn't have a home. Did edits for a male ménage that does have a home—it debuts with Loose Id sometime this month.
Have found a couple of really cool sites where people actually cook and offer up recipes and information about ingredients. Take a look at Two Peas and Their Pod (over to the right in the blog roll column) and also at Pinch My Salt. For whatever reasons, I'm craving a good, hearty roasted tomato and roasted pepper soup, and I found recipes on those two sites.
And, too, I'll admit it - I suck at baking biscuits or pie crusts from scratch, and this bothers me. It's like the ghosts of grandmothers past will haunt me unless I rectify this. So color me delighted when I discovered this information on Pinch My Salt's website:
Here’s a quick rundown of some flours and their protein contents, taken from the book Cookwise by Shirley O. Corriher:
Cake flours (Swans Down, Softasilk):
7.5 to 8.5% protein
Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
7.5 to 9.5% protein
National brand self-rising (Gold Medal, Pillsbury):
9 to 10% protein
National brand bleached all-purpose (Gold Medal, Pillsbury):
10 to 12% protein
Northern all-purpose (Robin Hood, Hecker’s):
11 to 12% protein
all-purpose (King Arthur):
11.5 to 12.5% protein
So, keeping in mind that less protein equals light and tender cakes and quick breads, the flours from the top of this list are going to give you the best results for those types of baked goods. And since more protein equals higher rising yeast breads, the flours from the bottom of the list will be best for those.
Fascinating probably only to cooks and weirdos like myself, but that just made my day. You'd have thought I'd struck the Mother Lode of Biscuit Making.
Don't ask what a carb-counter is doing looking at flours - maybe that's what I'll look at next.
Happy cooking, cleaning, or whatever it is you're doing this week.