FLOUR, BATTERED AND BREAD CRUMBS: BASIC INGREDIENTS OF SPANISH GASTRONOMY
The flours, batters and the different breadcrumbs that you can find here in Gastronomic Spain, are part of the basic ingredients of Spanish gastronomy. There are many varieties of the different types that we have at Gastronomic Spain, but let's see each of them step by step:
FLOUR: WHAT IS IT AND HOW IT IS MADE
Flour is a fine powder that is obtained from ground cereal, as well as other starchy foods. Depending on the cereal obtained, different flours can be purchased: wheat flour (the most common for making bread); rice flour or even legume flours like the ones you can find in Gastronomic Spain.
Without a doubt, it is a basic element in our kitchens that is always good to have on hand.
Making the flour
1. SELECTION: The cereal is subjected to different tests and once approved it is stored in silos waiting to be processed.
2. CLEANING: The cereal is cleaned allowing the removal of metals such as light elements such as dust.
3. CONDITIONING: Add water and let it rest for 6 to 24 hours. On the one hand, it increases the malleability of the bran and allows a cleaner separation, while on the other hand it improves the physique of the grain to increase its quality.
4. GRINDING: This phase consists of 4 phases: crushing, separation, purification and compression.
WHAT IS THE FLOUR FOR BREADING?
In Spanish gastronomy we love battered ones. Both battered fish, as some type of battered meat, as well as sweets such as fritters are products that sweep where they pass. That's what the special flours are used for coating, to give that crunchy touch to your favorite products.
As with breadcrumbs, it is also the perfect element to enhance the crunchy flavor with a breading or gratin.
Do you dare to be a first class kitchen?
