Cornmeal, the staple foodstuff of countless cultures, is cheap, simple, and plentiful. In my mind, it acts as the Honda Civic of the food world: not necessarily pretty or tasteful, but dependable, hardy, and will always work in a pinch.
It also provides a gluten-free alternative to wheat flours, which is why it has gained my attention in recent months. While its nutritional makeup isn’t stellar, it provides a much more cost-effective GF resource than more expensive flour alternatives. However, though I so wanted to make corneal a champion of my gluten-free lifestyle, my initial experimentation proved to produce less-than-stellar results.
Keep reading- diy ghillie suit
Smarter individuals would have simply shelved the mad scientist persona and followed recipes. But not I. I want to conquer cornmeal — to know its strengths, weak spots, and tendencies. Thus I have tried using it in various capacities — but with mixed success. My experiments with cornmeal have historically tasted grainy, starchy, and not incredibly appetizing. HOWEVER, I’ve made a breakthrough on my quest (thanks to the esteemed cookbook Joy of Cooking which should really be owned by anyone who cares about anything food or kitchen). (To make more clear that attribution, I didn’t actually come up with what I’m about to tell you. I read it in a book. Don’t be too impressed.)
Also read-how to make a homemade ghille suit diy ghillie suit
It also provides a gluten-free alternative to wheat flours, which is why it has gained my attention in recent months. While its nutritional makeup isn’t stellar, it provides a much more cost-effective GF resource than more expensive flour alternatives. However, though I so wanted to make corneal a champion of my gluten-free lifestyle, my initial experimentation proved to produce less-than-stellar results.
Keep reading- diy ghillie suit
Smarter individuals would have simply shelved the mad scientist persona and followed recipes. But not I. I want to conquer cornmeal — to know its strengths, weak spots, and tendencies. Thus I have tried using it in various capacities — but with mixed success. My experiments with cornmeal have historically tasted grainy, starchy, and not incredibly appetizing. HOWEVER, I’ve made a breakthrough on my quest (thanks to the esteemed cookbook Joy of Cooking which should really be owned by anyone who cares about anything food or kitchen). (To make more clear that attribution, I didn’t actually come up with what I’m about to tell you. I read it in a book. Don’t be too impressed.)
Also read-how to make a homemade ghille suit diy ghillie suit
( Juhi kanojia )
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