Semolina

In the culinary world, semolina is often considered a necessary yet misunderstood ingredient. One key point where people go wrong with semolina is viewing it as interchangeable with any type of flour. While regular flour can sometimes be a good substitute for semolina, it will not yield the same texture or color in your dishes. Additionally, semolina requires more water during cooking due to its coarser texture, and not adding enough can lead to unsatisfactory results. Ensuring the most out of semolina involves knowing where and when to use it. Adopting the right cooking methods is key. For instance, in making pasta, you'll find that semolina provides a chewier texture compared to typical wheat flour. It can also give desserts like cakes a unique, hearty structure. Less known is the fact that semolina can be utilized as a non-stick surface for baking. Sprinkling it under a pizza crust or bread loaf prior to baking can help to prevent the dough from sticking to the pan, as well as add a crispy element to the base.