These little questions have come up over the past few weeks. Nothing too in depth or detailed. Just some quick answers.
What is hominy?
Hominy is corn with the hull and germ removed. The removal is done by giving the corn a bath in lye or slaked lime. Hominy is used in many casserole recipes. It is best known as the source of "grits", which are ground hominy.
What is an "heirloom" tomato?
Heirloom refers to types of tomatoes that are not produced on a large scale in this country at this time. There are hundreds of varieties of tomatoes in existence. There are only 4-5 types that are grown and distributed to the grocery stores across America (Beefsteak, Roma, Cherry, etc.). Many small production farms are creating a resurgence in popularity for many of the old varieties that have been rejected by the mass markets. Farmer's markets are a great place to find what's being grown in your area. To learn more or to order seeds to grow some yourself try HeirloomTomatoes.net
How can I find a Farmer's Market in my area?
Local papers often list the farmer's markets and when they are held. But if you're looking for a market in another part of the country, you can use the Star Chef's listing of Farmer's Markets which is quite thorough.
What's the difference between bread flour, all purpose flour and cake flour? Can I use one for another?
The difference is in the protein content. Different wheat varieties have different protein content. These are blended to create the various flours needed for each use. There is a wide range of flour types available. Bread flour is on the heavy protein side of the spectrum, cake flour is on the light. All purpose is right in the middle. For best results you should use the flour that a recipe calls for. If you don't, your cookies may turn out as heavy as rocks. In general I rely on the folks at King Arthur's Flour. They create all types of flour. Their website has answers to questions on everything from gluten to yeast. When in doubt about flour and baking issues, go there first.
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