There is a recipe in the New York Times today that I'd like to try which calls for "stone-ground or other fine cornmeal (do not use whole grain)."
Plain cornmeal is foreign to me. The closest I've ever come is cornmuffin mix, so in order to have a better idea of what to look for when I get to the store, I did some Googling. As far as I can tell, if it doesn't say "whole grain" on the label, it will be the degerminated kind, which is what I am to use.
But then I learned that cornmeal comes in fine, medium and coarse grinds. So what does the "fine" mean in "other fine cornmeal"? Do they mean other finely-ground cornmeal, or do they mean other excellent cornmeal? This ambiguity arises because (a) stone-ground cornmeal is said to be coarser than steel-ground and (b) the New York Times always calls for quality ingredients.
I'm going to depend on my expectations for the finished product and go with a fine grind. I'll let you know.
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