Re: What is this group about? COCONUT

June 1, 2011

<sigh>

Your original request was for thickeners without this or that due to a

limited diet...

Your welcome anyway...

I'm inclined to offer a full refund.

Chuck

There was a power outage at a department store yesterday. Twenty

people were trapped on the escalators. --

On 6/1/2011 11:02:39 AM, Wizop Marilyn L. Alm

(louisianascdlagniappe@...) wrote:

> At 07:27 AM 6/1/2011, you wrote:

> >Interesting...

> >Suggestions within your parameters are given to

> >you, but dismissed out of hand, without trial.

> >I would expect a " Darn Good Cook " to take an afternoon and work it out.

>

> Well, " Darn Good Cooks " get to know the results of using certain

> ingredients.

>

> A popover or Yorkshire pudding is a light, fluffy kind of bread product.

>

> Coconut flour + eggs yields a very dense, heavy kind of bread.

>

> It

> doesn't take trying it to understand that

> coconut flour + eggs + additional egg yolks is

> not going to yield something light and fluffy.

>

> Moreover, a quick search of a couple of cooking

> sites indicates that corn starch is often mixed

> with other flours to give a light and crispy

> batter -- many batters for Chinese fried foods

> include corn starch. (Which makes me wonder what

> they did before the invention of corn starch, and

> the introduction of corn, a West Hem grain, to Asia. Possibly rice flour.)

>

> Implied in that usage is the notion that the corn

> starch is being added to the coconut flour in

> order to produce a lighter product, NOT, as I

> original

Recommended Posts