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Regardless of if the expiration date says your flour is still good, if it has changed texture or color, it's time to toss it. Related: Here Are 11 All-Purpose Flour Substitutes That Work in Any Recipe
Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. [2]
Peanut oil/Ground nut oil – mild-flavored cooking oil. Pecan oil – valued as a food oil, but requiring fresh pecans for good quality oil. [9] Pectin – vegetable gum, emulsifier; Perilla seed oil – high in omega-3 fatty acids. Used as an edible oil, for medicinal purposes, in skin care products and as a drying oil.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Weevils also are known to infest oats, rice, corn, corn meal, sorghum, and cereal, so you might want to apply the same practice you do to your flour as those items as well.
Adriana Urbina created this handy oil guide to help you navigate the crowded world of cooking and finishing oils. The post Oils 101: The best oils for cooking — and which to avoid appeared first ...
The Puerto Rican arepa is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the arepa is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in sofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.
Know better, bake better!