Sifting through flour types is a piece of cake... : AS COOLER weather lures us back to baking, we note a widening selection of flour on market shelves. It’s great to have variety, but lots of choice can also be confus- ing. Here’s a guide to help you ‘ sort through some of the flours made from our mos* important grain, wheat. Ajl-purpose flour is generally milled from hard wheat and con- tains the starch and protein that comprise the endosperm, the larg- est portion (83%) of the wheat kernel. . Hts 12%), forms the strong, stretchy network known as gluten, which we prize in breadmaking. The ‘starch provides thickening power ad . y THERE'S - No spice ‘that _ conjures up more thoughts Of. intrigue . and romance than curry. ; fo And although curry has been used in Indian cuisine for more ‘than 4,000 years, it owes much of “its fame in the 19th and 20th cen- _ turies to the British. on : Curry is actuaily a. blend of : ‘spices and on average will contain about 210° ‘ingredients. The. dif- ferences in ‘tastes and intensity of “curry powders lies in. the selection - and proportion of the spices used: , Curry does not have. to be “hot? to be good. For ‘instance, Indian ‘curry _ powder is: mild, ‘Madras i ishot. ... ‘You'll find curry-mentioned in’ ‘Indian literature as early as the latter part of the fifth century. It * was introduced to the West some "250 years ago when the British liv- ing in India wanted ta take back to England the aromas, colors and flavors of the Indian food of . which they had become so fond. Curry is the English version of a-southern Indian word ‘‘kari,” which refers to three things: a sauce, @ southern Indian. stir-fry technique, .and an aromatic leaf that grows | on the ‘‘curry-leaf Kari ‘podi (or powder) is the blend of spices and although it varies from region to region, it generally includes leaves from the curry-leaf tree, mustard seed, turmeric, red and black pepper, coriander and cumin — all roasted and ground. Surprisingly, it wasn’t until the eariy 16th century with the discovery of America and its red peppers that the traditional mild curries became hot. Early English traveliers to india took kari podi spices back home and added them to soup and stews to recapture the pleasures of In- dian cuisine. Eventually, single shrimp and chicken dishes with a thin spicy gravy became known as karis or curries. Today, curry is used to flavor meat, poultry and seafood dishes, soups, dips, vegetables and eggs. For the best Mavor and to remove any ‘traw’’ taste, cook the curry powder with part of the fat or oil in the recipe rather than sprinkling protein (approximately . inquisitive Cook SUE WILSON ANNE GARDINER BASIC CURRY:: ‘curry leaves -mustard seed .turmeric .red/black pepper coriander — cumin it over the ingredients. Then add extra-curry during the cooking if you want a more intense flavor. - Curry can be a.great budget Stretcher and is perfect for many of the less expensive cuts of meats especially if they are on the bone. Vegetables are also a good choice for curries: their flavors are enhanced and brought out by a combination of quick-fry and steaming. If you" re wondering how much seasoning dishes, one spice company’s home economists suggest the following amounts: © I-3 tbsp per 1 Ib. cubed lamb or other meats; ® 1 tsp-3 tbsp for 2 cups creamy curry sauce; © 1-2 tbsp in 6 cups mixed fruit for compote; °%-\% tsp for 6 stuffed eggs; © 1 tsp in | cup mayonnaise, sour cream, cream cheese for a dip. You can also make your own Indiaa spice blend, Garam Masala. Some experts on Indian cooking say it’s not identical to a curry blend but you won’t notice the difference in taste. But unlike curry powders, add Garam Masala at the end of the cooking process to give a sharp pungency to onion- and tomato-based sauces. The following recipes can be made with mild, medium or hot curry powder so you can create the flavor intensity you prefer. Garam Masala 2 tsp ground coriander seed 2 tsp ground cardamom 2 isp ground cumin 2 tsp ground turmeric 1 tsp black pepper Ya tsp ground cloves Y2 tsp ground cinnamon to add for curried. for sauces and reinforces gluten, giving structure to breads, cakes and cookies. The remaining parts of the wheat kernel, the bran and germ, are removed during milling, but according to government regula- tions, all-purpose flour is enriched so it equals the nutrient content of the whole grain. Whole wheat flour contains 9% of the wheat kernel. This includes sore of the germ, which goes rancid easily since it contains fat. To prevent whole wheat flour from spoiling during extended storage or hot weather, keep it in the freezer and bring it to room temperature before using. Whole grain breads tend to be - hearty and compact since the coarse bran and germ, removed for their fibre, interfere with gluten developinent. That’s why most ‘‘whole wheat’? products contain at least 25% all-purpose flour. Cake and nastry flour, milled from soft wheat, are ultra smooth and fine. Their low protein con- tent (approximately 7.5%) means it forms litth: gluten, making it ideal for tender pastry and fine textured cakes. Cake flour is the most delicate. It’s designed for fine shortened and sponge cakes where the struc- ture results froin a high egg con- tent and starch rather than gluten. Cake flour is usually bleached with chlorine so it's snowy white. Bleaching leaves the flour slightly acidic which inhibits gluten for- mation. This makes cakes renowned for their height and tenderness. Self-rising flour _ contains baking powder and salt. It’s best used in recipes calling for self-rising flour, although careful substitutions can be raade. The moisture in flour can vary as much as 3%, which makes a significant difference to the amount of liquid needed for stiff . doughs such as pasta and pastry. . In order to minimize fluctua- tions, all flour is best. stored in air-tight containers. Wheat varies according to variety, region and climate, so you may notice slight differences in- individual brands. But we’re lucky to be able to choose from flour that ranks among the’ finest in the’ world! photo submitted TANDOORI CHICKEN, made or the barbecue or under tho broiler, gets its flavar from curry powder, a blend of several spices. Ya tsp ground mace Mix all ingredients together. Store in air-tight container. Makes about % cup. fadian Curried Rice 2 thsp butter or margarine 1 medium onion, chopped 2 tsp curry powder % tsp thyme leaves 1 cup long grain rice 2% cups chicken broth 1 medium tomato, chopped 4 tsp salt Y% tsp pepper % cup slivered almonds, ioasted* chopped parsley, optional In saucepan, melt butter over medium heat. Saute onion with curry powder and thyme for two minutes. Add rice and saute one minute. Stir in chicken broth, tomato, salt and pepper. Bring to a boil. Cover and simmer over Iow heat about 20 minutes. 4 to 6 servings, * To toast almonds: place on baking sheet and bake at 350°F (180°C) for 3 to § minutes. Tandoori Chicken 1 cup plain yogust 1 clove garlic, minced 1 tbsp lemon juice 4 tsp curry powder ? tsp ground ginger Y% tsp ground cumin Va tsp salt ¥% tsp gruund cinnamon 2-3 lbs chicken pieces In non-metallic 13x9-inch dish, combine yogurt, garlic, lemon juice, curry powder, ginger, cumin, cinnamon and salt. Remove skin from chicken to allow flavors to penetrate. Add to marinade, coating chicken pieces. Cover and chill over night. Place on greased grill and barbecue over medium coals, tur- ning chicken often and basting with marinade for 35 to 40 minutes or until cooked. Or broil 7 to 9 inches from heat for about 30 minutes. Makes about 4 serv- ings. Curry Vinaigrette Y2 cup vegetabie oil 3 thsp lemon fuice 1 tbsp Jiquid honey 2 green onions, chopped 2%” tsp cuzry powder ¥2 tsp garlic powder V2 tsp ground ginger Ys tsp salt In jar with tight-fitting lid, combine all vinaigrette ingre- dients. Shake well. Chill. Serve with salad of sninach, sliced cel- ery, apples and raisins, Makes 6 to 8 servings.