What is cake flour made of?

Cake flour is usually made from super soft wheat that’s been ground extra-fine. It has a very low amount of protein and high starch, which helps to create light and airy cakes. 

Is cake flour the same as all purpose flour?

Though they do look similar, cake flour is not the same as all-purpose flour. So, what’s the difference between cake flour and regular flour? Cake flour takes a dip in the protein content department. According to flour maker Bob’s Red Mill, cake flour contains around 5 to 8% protein, while all-purpose flour is 10 to 13% protein. This is why cake flour is the go-to when you need to give your baked goods a softer texture, while all-purpose’s denser protein-point allows whatever it is you’re baking to be more solid. 

Is pastry flour the same as cake flour?

Nope, cake flour and pastry flour are not the same. Again, it all comes down to protein content. Pastry flour has a slightly higher percentage of protein than cake flour, but it’s still not as high as all-purpose flour. As you can see, protein really counts when it comes to the type of flour you choose! Don’t overlook it, or else your angel food cake could end up coming out of the oven like a concrete block! 

While you still unfortunately need a few other ingredients to make an actual cake, cake flour is a good start. It’s also good for stage productions when you need to portray a ghostly apparition. Just powder up the ol’ kisser with a spot of cake flour, and you’re ready to play Jacob Marley! Lights, camera, cake flour!

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What is a wonton?

Wontons are a lot like dumplings. In fact, a wonton is a type of dumpling. These Chinese bites are typically filled with meat, seafood, or vegetables. The wrappers are thinner than your typical potsticker-style dumpling. And they’re usually folded in a kind of square shape—almost like a tortellini. They can be steamed, cooked in soup, or fried. The Chinese word for wonton is 餛飩 or huntun, which, according to this eGullet thread, translates to “cloud swallow.” 

So, what is a fried wonton?

A fried wonton is a wonton that has been stuffed (usually with ground pork and shrimp) and deep-fried until crispy and brown. They are extremely tasty and it’s impossible to eat just a few of them. 

What are wonton wrappers made of?

Wonton wrappers are usually made with wheat flour, eggs, water, and salt. The dough is mixed together, kneaded, rested, and then rolled out very thin before being cut into squares, ready for filling. 

What is in a wonton?

Wontons are nothing without their fillings, which tend to run in the “meat, seafood, or vegetables” variety, like many dumplings do! We tried finding one with a caramel center, but we turned up empty handed. Maybe someday! A traditional wonton filling usually includes ground pork and shrimp, along with aromatic seasonings like ginger, soy sauce, and sometimes chopped shiitake mushrooms. 

What is wonton soup?

Wonton soup is a traditional Chinese soup made with a thin but flavorful broth (chicken) and wontons. It can be ordered from most Chinese-American restaurants, and really ought to be offered at other varieties of eating establishments, too. May we one day live in a world where I can get an order of wonton soup at Baskin Robbins or Olive Garden.

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What are chicken tenders made of?

Chicken tenders are made of 100% beef…just kidding (although imagine if someone just stopped reading right there and went on believing that? We really wield a lot of power here, and we really ought to stop abusing it!). Chicken tenders are fried strips of chicken, made from chicken breast meat. 

What part of the chicken are chicken tenders?

As you might surmise, “tender” isn’t an official anatomical term. Chicken tender meat is procured from the pectoralis minor muscles of the chicken, located within the realm of the chicken breast. 

Where were chicken tenders invented?

While other restaurants claim to have invented the tender as well, it is most commonly believed that New Hampshire is the original birthplace of the dish. Specifically, chicken tenders are believed to have been invented in 1974 in The Puritan Backroom in Manchester, New Hampshire. 

According to Taste, though, there is a fairly credible argument that Mussari’s Sun Valley Motel and Restaurant in Hazleton, Pennsylvania was the birthplace of chicken tenders. Apparently, they put out an ad boasting their “French-fried chicken fingers” in 1966. Now, are chicken tenders and chicken fingers the same thing? That’s a question for a different article. 

Who invented chicken tenders?

If you believe that The Puritan Backroom was the birthplace of chicken tenders, then local New Hampshire cook Charlie Pappas (fantastic name) first created the chicken tender when he began marinating and frying pieces of chicken leftover from the primary cuts. The tenders were a huge hit. We and every five-year-old in the country thank Charlie for his work. 

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What is rice paper?

There are a few different kinds of rice paper, but since Sporked is all about food, we’re talking about the stuff you eat today. So, that kind of rice paper is a plant-based paper-like material often used in Vietnamese cooking. Ever had Vietnamese spring rolls? You’ve eaten rice paper.

What is rice paper made of?

Rice paper aka rice paper wrappers aka bánh tráng is primarily made from two kinds of flour (white rice flour and tapioca flour), salt, and water. Rice paper is vaguely translucent and very smooth, thanks to the tapioca flour.

Can you eat rice paper?

Some rice paper is used for art or writing purposes—it’s made out of stuff like paper mulberry or rice straw. You probably shouldn’t eat that. But if you’re talking about the rice paper wrappers on spring rolls or summer rolls, then you betcha. Eat away. Go hog wild! Eat it by the reams! 

Is rice paper gluten free?

Yes, rice paper is gluten free, just be sure what you’re using it for is also gluten free. For example, if you’re using it to wrap a spring roll, ensure that what it’s encasing also adheres to your dietary restrictions! 

Does rice paper expire?

Impressively, rice paper doesn’t really expire, and if stored properly, it can last indefinitely. 

How to use rice paper?

Rice paper is an extremely versatile ingredient that can be used for everything from wrapping spring rolls or dumplings, grilling up as a cracker, or rolling up summer rolls. To cook with rice paper, you usually have to rehydrate it first, since it comes dried. Just dip it into some warm water for a few seconds, then it will become pliable and you can fill and wrap to your heart’s content. 

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What is sambal oelek?

Sambal oelek is a traditional Indonesian hot sauce. “Sambal” means chili sauce. In Indonesia, it’s typically just made with red chili peppers (often Thai chili peppers, but you can also use fresno chili peppers or even red jalapenos) crushed up in a mortar and pestle (aka “ulek”). Here in the U.S., the sauce is a bit more complex, with added salt and vinegar. 

What do I put sambal oelek on?

Sambal oelek is an extremely versatile chili paste that can be used on everything from grilled meats, to noodle dishes, to steamed vegetables (c’mon, you know you’re always looking for a way to jazz those up!). It’s also often used as a base for other sauces or condiments. Try mixing it with other condiments like mayo! 

Is sambal oelek gluten free?

Yes, sambal oelek can be gluten free, just be sure to check the label before purchasing! Always a good move when you’re gluten intolerant (that stuff can weasel its way into anywhere…I swear I tasted some gluten in my tap water the other day).

Does sambal oelek go bad?

One reason to purchase a jar of sambal oelek is its longevity. A bottle of sambal oelek can last at room temperature for about a year—up to 18 months if stored properly. At that rate, you’ll only need to buy a jar every couple years, which gives you lots of bang for your buck. 

Does sambal oelek need to be refrigerated?

Unopened, you can keep sambal oelek at room temperature. However, once it has been exposed to air, sambal oelek should be refrigerated for maximum freshness. 

Sambal oelek is a pantry/fridge staple. I shudder to think of how uncouth one might feel when their party grinds to a screeching halt after someone asks, “Where’s the sambal oelek?” and you have none to offer. Boy, would your face be red…when it should be red for a totally different reason!

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What is falafel made of?

Falafel is essentially a round, fried fritter that is composed of chickpeas, fava beans, or a combination of both, along with a melange of spices and aromatics (parsley, cilantro, dill, garlic, onion, coriander, cumin, salt) to give it a proper kick and flavor. Falafel balls are often served as is, with sides like hummus, tahini, or pickled vegetables, or in pita pockets or wraps.

Is falafel gluten free?

While many falafel balls are gluten free, thanks to their chickpea flour base, some are made with additional wheat flour as a binder. So, if you’re buying frozen falafel, be sure to check the label. And if you’re eating falafel at a restaurant, go ahead and ask. 

Is falafel vegetarian?

Buddy, you better believe it! Not only is falafel vegetarian but it is almost always vegan! Just as long as none of your “friends” think it’s funny to switch out your falafel with Italian meatballs. I mean, real friends just wouldn’t do something like that. You need to seriously reassess your social circle after something so cruel. 

Where is falafel from?

Well, if you happen to be in New Haven, Connecticut, the falafel is from Mamoun’s on Howe Street (shout out to the Elm City!). But, culturally and historically speaking, falafel (probably) initially gained prominence as a fava bean-based dish in Egypt as a street food sold at markets. As falafel moved north, folks began making it with chickpeas. 

If you haven’t tried falafel yet, you need to go out and get some right now. I’m sure your boss would understand. They have policies in place for things like this, and everyone is typically allotted a few days leave to experience delicious foods they’ve yet to try. Use these resources to your advantage, people!

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What are scalloped potatoes?

Scalloped potatoes typically consist of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk (or the two combined if you want to get crazy!). Usually, the milk or cream is infused with herbs like rosemary or sage. 

What is potatoes au gratin?

Potatoes au gratin is a layered French potato dish of thinly-sliced potatoes, cream or milk or sauce, and cheese (usually Gruyere, cheddar, parmesan, or a combination). It’s baked in the oven until the potatoes are silky and the top is crispy. 

What’s the difference between au gratin and scalloped potatoes?

There is one glaring difference between scalloped potatoes and au gratin potatoes. We know you’re frothing at the mouth to get us to cough it up, so we won’t stall any longer (although, we could! We can pretty much say anything in these parentheticals, and nobody can do a darn thing!) The difference between au gratin and scalloped potatoes is…cheese! 

Most scalloped potato recipes are baked in a cream sauce with no specific call-out for cheese. Potatoes au gratin, on the other hand, incorporate shredded cheese into its casserole construction. Plus, the potatoes in scalloped potatoes are often sliced thinner than the potato rounds in au gratin potatoes. 

You might see some scalloped potato recipes that call for cheese. Now you can be the annoying person that says, “Actually those are au gratin potatoes.” You’re welcome!

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What are macarons made of?

Macarons are delicate, round French meringue cookies that are primarily made with almond flour, sugar, egg whites, and whatever is necessary to get the desired flavors for your respective batch, such as chocolate, vanilla, or any of the other avenues in the vast cornucopia of the flavor-verse. They are typically made into little cookie sandwiches with flavored creme, chocolate ganache, jam, or marzipan in between two macaron discs. 

What do macarons taste like?

Macarons generally taste like whatever they’re flavored to taste like, but the base cookies are sweet and a little nutty. But the real appeal of macaron cookies is the texture. Thanks to the egg whites and almond flour, macarons are light and uniquely chewy—like a soft meringue. 

Are macarons French?

Not to throw you for a loop, but macarons are not necessarily French! Even though macarons are most closely associated with French baking, they may not have originated in France. According to Britannica, macarons were first created in Italy in the late 1400s. Specifically, they were baked in Venetian monasteries.

The cookies didn’t make their way to France until the early 16th century when Catherine de’ Medici married the future King Henry II. Her chefs introduced the cookies to the French aristocracy. Cut to the French Revolution when two nuns started selling macarons to the general public to make ends meet after their convent was closed. Their bakery, Maison des Soeurs Macarons, is still open today in Nancy, France. Sacre bleu! Or, well, maybe “mamma mia!” might be the more appropriate interjection? Either way, it isn’t what we were expecting! 

Are macarons gluten free?

Yes, macarons are gluten free traditionally since they’re made with almond flour rather than wheat flour. But if your allergies are severe, it’s best to make sure before purchasing.

Do macarons need to be refrigerated? 

Macarons should be refrigerated if you want them to remain really fresh (and why wouldn’t you?). They keep for a full week at room temperature, but will stay fresh for up to seven weeks in the fridge, which is way longer than necessary, because you’ll finish them by week three at the latest. 

Why are macarons so expensive?

Inflation, man! Just kidding. Macarons are expensive due to their exhaustive preparation, the high-quality ingredients necessary to make them correctly, and the fact that many of them contain a solid platinum center (just kidding again). Simply put: Macarons are tough to make. They take skill and they take time. And, as we know, time is money. 

How to pronounce macarons? 

If you’re pronouncing macarons correctly in the American fashion, macarons is pronounced “ma-ka-raanz.” If you want to pronounce it all fancy in French, macarons is pronounced “ma-ka-ron.” The “s” is silent and you have to do that back of the throat “r” noise. 

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What is blackened seasoning? 

Blackened seasoning is a seasoning blend invented by legendary Cajun chef Paul Prudhomme in the 1980s in New Orleans. He pioneered blackening, which is a cooking technique that calls for coating meat or fish in butter, then seasoning with blackening seasoning, and then cooking in a super-hot skillet. The result? Meat or fish that looks black—but isn’t burnt at all. It’s just extremely flavorful. 

What is in blackened seasoning?

Blackened seasoning is a distinct blend of ground spices and herbs used to make blackened dishes or on grilled meats or seafood. The spice blend often includes the following stars of the rack: paprika, garlic powder, black pepper, cayenne pepper, onion powder, salt, dried oregano, dried thyme, and dried basil. 

Is blackened seasoning spicy?

As you might suspect from that ingredient list, blackened seasoning is on the spicy side of the spectrum. However, it’s usually not so hot. Many describe it as zesty rather than straight “hot.” But if you can’t handle cayenne, you should probably steer clear of blackened seasoning.

What is blackened seasoning used for?

Blackened seasoning is the key ingredient if you’re making blackened fish or chicken, etc. But it’s also good for seasoning grillable proteins like seafood, chicken, pork, fish, steak, or even tofu. Oh, and vegetables too. You can even sprinkle blackened seasoning on side dishes like mashed potatoes or egg salad.

Is blackened seasoning the same as Cajun seasoning?

Though they do share some similarities (such as being rooted in Louisiana), Cajun seasoning and blackened are not the same. The list of Cajun seasoning ingredients includes cayenne, paprika, garlic powder, onion powder, and pepper. Blackened seasoning adds herbs like oregano and thyme to the mix. 

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What is in a Heath bar?

A Heath bar is a candy bar consisting of a thin coating of milk chocolate over almonds and, of course, toffee. Also, sometimes your own chipped bicuspid makes its way into the mix, too…but only if you’re too cavalier with your first chomp. Bite carefully, and be wary that Heath bars are pretty darn rock-like. Delicious rocks, but rocks nonetheless! 

Are Heath bars gluten free?

Thankfully all Heath Bars are gluten free, which makes it even more grown-up-friendly. 

Do Heath bars have nuts?

Yes, one of Heath’s primary selling points is its inclusion of crunchy almonds to play off the sweetness of the toffee. So, unfortunately, if you have a nut allergy, you’ll have to use your candy dollar on something else. I’d go for the Twix.

Who makes Heath bars?

Heath bars are manufactured by the Hershey Company. It was first invented by a pair of brothers Bayard and Everett (last name of Heath, if you can believe), who debuted their candy bar in 1928. Eventually, Hershey acquired the entire brand in 1996. Here’s hoping the brothers got a nice big payout for their retirement!

So, if toffee is what your sweet tooth is hankering for, you’d do your body good by heading to the corner store and picking up a few (dozen) Heath bars. After that, you can head to your local health club, knock off that pesky “L” on the sign with a hammer, and watch as millions flock to the world’s first “heath club” to enjoy toffee-based socialization!

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What is meatloaf made of?

Meatloaf is a hot baked dish made with ground meat (often a mix of beef, pork, and veal), eggs, seasonings, spices, and bread crumbs. This mix is formed into the shape of a loaf (often with help from a loaf pan) and then baked. And then you glaze it in ketchup for that final flavorful flourish! It’s the perfect ketchup catcher, with many people choosing to make the dish simply as a ketchup delivery system! 

When was meatloaf invented?

According to Tasting Table, the earliest known recipes for meatloaf-like dishes date back to the 4th or 5th century AD in Ancient Rome. However, the recipe in the Roman cookbook Apicius (also called De re culinaria or De re coquinaria, depending on who you ask) is not quite the same as the modern meatloaf we enjoy today. It included ingredients such as “animal brains” and things of that nature. 

The original American meatloaf dates back to the late 1800s when it was enjoyed as a breakfast food in New England. It really took off during the Great Depression, and by WWII it was a signature American food.  

Who invented meatloaf?

As well researched as we try to be here, it’s simply not possible to pinpoint the precise individual who invented meatloaf. It is too ancient of a dish. There could have been cave people gathering around their stone-age dinette sets knocking back a few platefuls of meatloaf (consisting of ground saber tooth tiger rump roast). 

But if you want someone to thank, you can tip your cap to the Ancient Roman Caelius Apicius, who is the presumed author of Apicius, the 4th or 5th century book in which the first meatloaf recipe appeared. Thanks, Cael!

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What is aquafaba made of? 

Aquafaba is the liquid that is leftover after you cook legumes, most notably chickpeas, in water. It’s also the liquid that you find in a can of legumes. The word aquafaba literally translates from Latin to “bean water.” 

What to do with aquafaba?

Aquafaba is most commonly used as a vegan egg white substitute in recipes and cocktails. It’s used to bulk up vegan breads and sauces, and fluff up vegan baked goods. We’re talking everything from cookies to biscuits to birthday cakes and even pizza dough. 

Basically, if you would typically reach for an egg, you can reach for aquafaba instead. Except, perhaps, Halloween night mischief. Although, if my house got covered in legume residue, I’d be pretty peeved.

Can you freeze aquafaba?

Aquafaba can be frozen. In fact, it’s even a common practice to pop some in an ice cube tray to make aquafaba cubes. Just remember which tray is the aquafaba tray and which is the frozen water tray. You wouldn’t want this stuff in your cold brew. That said, you would want it in your Whiskey Sours! Once thawed, you can shake aquafaba up with all the other ingredients for a frothy cocktail. 

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