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Corn, blue, white,red, yellow differences....

post #1 of 4
10/8/00 at 5:15am
Thread Starter 
One of the farmers from Illinois brought in blue and white cornmeal...blue was soft and white really hard (grits hard.
any experience with different varieties of corn and what have you come up with?
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post #2 of 4
10/10/00 at 12:53pm
I'm thinking the corn is the same it is the grind that makes the difference. I have used corse yellow with fine blue and fine read for empanada, biscotti and frangipan.
fun stuff.
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post #3 of 4
10/10/00 at 7:22pm
Thread Starter 
frangipan????isn't that almond paste?
NO...white is harder, grits
blue can be used without soaking, it's a softer kernal
I'm not sure where yellow lies
coarse-polenta, grits
finer-muffins, pancakes,frying fish
flour-crepes,
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post #4 of 4
11/3/00 at 6:56am
almond paste and essance, blue corn flour and eggs, very light, rich and crunchy too. serve topped with soft fruits and ice cream.
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ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Corn, blue, white,red, yellow differences....