Words matter. These are the best Flour Quotes from famous people such as Sylvia Plath, Caitlin Moran, Gil Marks, J. Kenji Lopez-Alt, Sherry Yard, and they’re great for sharing with your friends.
I looked on my stomach and saw Frieda Rebecca, white as flour with the cream that covers new babies, funny little dark squiggles of hair plastered over her head, with big, dark-blue eyes.
When I learned that flour pound for pound has as many calories as sugar, and that when eating pasta you’re basically eating cake, I was size 23, and my neck was restricting my breathing, and so I got on a microbiotic diet and got myself an exercise bike.
I tend to avoid cakes made with matzo meal instead of flour. Also, most prepared dessert products and mixes. Sometimes the packaging they come in tastes better than the product.
A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.
Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash to oblivion and weighing it down with a stodgy mix of flour and eggs.
Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure – and they help inspire my own best scratch cooking.
Kosher salt, eggs and flour. These are the building blocks of everything. Kosher salt, above and beyond everything.
I love using rice as a flour; I’ll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
I’ve been just eating very healthy, all organic, no sugar, white flour, nothing artificial. I’m being so incredibly strict… not a lot of meat!
When you grow up starving, you cannot point with pride to a book you’ve just spent six hours reading. Picking cotton, sewing flour bags into clothes – those were the skills my father grew up appreciating.
I’m still not comfortable recommending that people eat saturated fat with abandon, but it’s clear to me that sugar, flour and oxidized seed oils create inflammatory effects in the body that almost certainly bear most of the responsibility for elevating heart disease risk.
If I survive, I will spend my whole life at the oven door seeing that no one is denied bread and, so as to give a lesson of charity, especially those who did not bring flour.
When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in my mom’s pancakes and waffles, brown rice with dinner felt like we had done something really wrong.
Baking makes me focus. On weighing the sugar. On sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic – you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
I like quinoa and brown rice, and I try to do that over a lot of white flour bread, even though I love that kind of bread.
I notice a difference in my body, in my energy, and physically in how I look. When I do have the white bread, the white flour, I just feel puffier and doughier. So I do try to be mindful of having protein and vegetables and a clean diet, really for my energy.
Volume can vary a ton when you’re cooking, depending on how you measure. Do you carefully spoon the flour into a measuring cup, or do you scoop with the cup? Are you using chunky Morton kosher salt, or finer Diamond Crystal? There can be a 40 percent difference in volume depending on the brand.
I’m the only one in my family who doesn’t cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It’s a tradition we adopted.
My absolute favorite hors d’oeuvres are tiny white lily flour flat Smithfield ham biscuits… bite-size and delicious. And being southern, I would never have a New York party without my signature pimento cheese spread.
When you mix wheat flour and water together, the proteins in the flour combine to form a gluten network. This structure is what gives bread dough the strength and elasticity to capture all the bubbles and burbles produced by yeast in order to grow fluffy, chewy, and light when baked.
Pate a choux is a mixture of simple ingredients – flour, water, milk, eggs – but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
I always tried to move up the food chain. I started with cement and then moved into textiles and banking. When I was trading sugar, I added salt and flour so that then we could do pasta. And then I thought, why not make the bag for it, too? So, we started making packaging.
My parents would make the journey across the border to Norway to buy butter and flour, staples that were cheaper there than in Sweden.
Gene Krupa was my big hero, and I used to play on my mother’s flour cans and sugar cans with the kitchen knives, listening to the big bands on my dad’s records. Gene Krupa and Harry James.
The village had a mill near it, situated on the little creek, which made very good flour. The population consisted of civilized Indians, but much mixed blood.
My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased at the taqueria down the street from my school, and I’ve yearned for them ever since I moved away.
With an old broom handle, flour, water and egg you can make the most amazing pasta.
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
I’ve never tasted a store-bought tortilla that compares in texture or flavor with one made by hand, so I’m happy to invest some time. It’s worth it just to see a friend take her first bite and understand, finally, that a flour tortilla is meant to be an essential component, not just a lackluster wrapper.
Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn’t you just pull out a box of Bisquick?
I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
Meringue allows me to cut out flour in a lot of desserts and make them lighter. It’s just about my favorite thing to work with.
I’ve always had an image of Mother’s Pride flour, very respectable and middle-class.
