or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Semolina vs Cream of Wheat
New Posts  All Forums:Forum Nav:

Semolina vs Cream of Wheat

post #1 of 6
Thread Starter 
Hello again,

I have yet another perplexing question. I hope someone here has the definitive answer.

My question is: what's the difference between semolina and cream of wheat?

From what I understand they are both derived from wheat. I've checked the web and some sites say they're the same. That can't be because I have samples of each and the cream of wheat (long cooking type) is white with beige specks and the semolina is yellow. The uncooked texture seems to be similar however .
How are they processed? Is one more nutritious than the other? :look:

Any and all answers are appreciated!
Petra
One-quarter of what you eat keeps you alive. The other three-quarters keeps your doctor alive.
~Hieroglyph found in an ancient Egyptian tomb~
Reply
One-quarter of what you eat keeps you alive. The other three-quarters keeps your doctor alive.
~Hieroglyph found in an ancient Egyptian tomb~
Reply
post #2 of 6
This might help:

From Wikipedia, the free encyclopedia

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.

Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

They are the same basically just depends on where you are.

Rgds Rook
post #3 of 6
Thread Starter 
Yes, that clears up the confusion nicely.
Wikipedia, of course, I shud have known they would have the answer - I didn't think to check there.

Thanks Rook! :)
Petra
One-quarter of what you eat keeps you alive. The other three-quarters keeps your doctor alive.
~Hieroglyph found in an ancient Egyptian tomb~
Reply
One-quarter of what you eat keeps you alive. The other three-quarters keeps your doctor alive.
~Hieroglyph found in an ancient Egyptian tomb~
Reply
post #4 of 6

Wait a minute! If Do they TASTE the same?

 

They don´t sell Cream of Wheat in Germany and I can´t order Al Farina anywhere but I found Semolina at the asian shop.

 

Does it taste the same? If so that would be great.:)

post #5 of 6

@Moop , you DO realize that the last post was in October 2006, right?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 6
Moop,

Well that was an old thread(!) but no harm done. There's always room for a new question. In Germany semolina is called Grieß (the ß Sounds like ss, so the word sounds like grease in English, just pronounced with the r more in the back of the throat). At every German grocery store you can find Hartweizengrieß ("Hard wheat semolina")and right next to it, Weichweizengrieß ("soft wheat semolina"). The Germans use the Weichweizengrieß for deserts but I wonder if, according cake rookie's definition, the weichweizengrieß is, or could be used like cream of wheat.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Semolina vs Cream of Wheat