Sujet : Re: Three noodle chicken
De : esp (at) *nospam* snet.n (Ed P)
Groupes : rec.food.cookingDate : 11. Nov 2024, 17:05:38
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vgta0j$128qg$3@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11
User-Agent : Mozilla Thunderbird
On 11/11/2024 9:11 AM, Janet wrote:
In article <vgrg9s$ippp$9@dont-email.me>,
j_mcquown@comcast.net says...
>
On 11/10/2024 11:17 AM, Janet wrote:
In article <vgqgg7$e0sb$1@dont-email.me>, chamilton5280
@invalid.com says...
>
On 2024-11-10, Janet <nobody@home.com> wrote:
In article <vgo2rt$3s4t1$1@dont-email.me>, chamilton5280
@invalid.com says...
>
On 2024-11-09, Janet <nobody@home.com> wrote:
Pasta is made of durum wheat; noodles ain't.
>
Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.
>
especially by people who make terrible pasta because
they don't know much about flour.
>
Millions of Italian cooks make fresh pasta with ordinary
wheat flour.
>
What exactly do you mean by "ordinary" wheat flour?
>
Janet UK
>
It's called AP (all purpose) flour in the US.
Breaking news,; In Italy they don't use US AP flour.
Janet UK
Breaking News. They have a different name for it.
Type 0 Flour
Type 0 Italian flour often gets overlooked due to the popularity of type 00, but it’s actually the more versatile of the two. Slightly less refined with a bit more wheat bran, type 0 flour is still very pale and virtually white to the human eye.
Its slightly stronger grind ensures its higher gluten content, at about 10-12%. Type 0 is the ultimate “medium-strength” flour, with W-value consistently between 180-240. It’s fit for most baked goods, from cakes to most types of bread, though the results can be mixed in the hands of an untrained baker.
In the American flour classification system, type 0 Italian flour would correspond the closest to all-purpose flour.
Three noodle chicken
Re: Three noodle chicken