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Old 01-13-2007, 06:07 AM   #1
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Semolina and it's many uses

Just thought I'd share this with you.
Semolina plays a very important part in our Fish and Chip shop.
We coat our fish in it before crumbing or battering because it forms a seal between the fillet and the batter/oil.
One can coat the fish fillets and stack them without worrying about them sticking together as they do coated with flour. They can actually be coated the day before if needed.
Coat the fish fillet or chicken fillet to give a nice golden crunch when grilling, it also helps retain the moisture in the product. We do the same to fish and mince patties.
We have found Semolina a blessing to use in our kitchen as it is just so much easier and less messy to use than flour and gives a much better end product.

I'm sure some of you also have good uses for it so how about sharing


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Old 01-13-2007, 06:39 AM   #2
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I use it mostly in Greek desserts like Ravani, semolina cake dipped in syrup, Halvas, pudding-like sweet with almond and raisin, Galatoboureko, custard pie to name a few, and also in cookies.

The proof of the pudding is in the eating!
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Old 01-13-2007, 07:11 AM   #3
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There has been posted a semolina cake recipe on this forum, a few months ago and it is delicious. It could be what boufa is referring to when she says, semolina cake dipped in syrup. The posted recipe called for semolina flour, with a syrup poured over the finished cake. I can not tell you how good this cake is!!!

I also use semolina flour in my pizza crusts. The recipe I make uses 2 cups unbleached white flour, one cup each semolina and whole wheat flour.
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Old 01-13-2007, 07:19 AM   #4
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make a dough with semolina powder and thai fish sauce (nam pla or Nuk mam).
roll this into a cylinder about 1 inch dia, then wrap tightly in cheese cloth and steam it for a good 30 mins.
allow to cool and take the cloth off, with a sharp knife cut this cylinder up into very thin circles (the thiner the better).
then arrange on a cookie tray 1 layer thick only and dry them out in the oven on low (or even in the sunshine).
you can store them at this stage also.

bring up some oil to high temp enough to toast a peice of bread, and then put a small handfull of these semolina chips in, they will instantly expand! so don`t put in too many at a time, remove from the oil and shake off any excess.

you have now something Very similar to chinese Prawn Crakers :)

it works with Rice flour also and Casava flour.

Enjoy :))
Katherine Snow. xx
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Old 01-13-2007, 10:26 AM   #5
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I use it in bread - it makes for a more complex flavor.
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Old 01-13-2007, 11:37 AM   #6
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Use it in homemade pasta.
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Old 01-13-2007, 04:00 PM   #7
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I'm afraid we do not have an oven at work and no time to bake at home ----- one day
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Old 01-18-2007, 06:15 PM   #8
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hi attie

What is the consistency of the semolina flour you use? It is powdery fine like all-purpose flour, or slightly gritty? I sometimes use a semolina flour that I can get locally for bread baking (it has a slightly gritty feel - like fine sand). This is the brand I can purchase

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It is too coarse to use for homemade pasta but it is very nice in homemade breads. I've never used it as a coating for poultry or fish but I can see that it would be slower to absorb water/moisture and therefore might be better for "breaded" stuff that needs to be held for while.

I would be very interested in what brand you use, or ,at least, a description of how the semolina flour you use feels when you rub some between your fingers.
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Old 01-18-2007, 07:25 PM   #9
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I use it in homemade pasta. Attie, when Gil was here, he bought a semolina raisin bread that was fabulous!!!
Practice safe lunch. Use a condiment.
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Old 01-19-2007, 07:18 AM   #10
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The one I use is fine grade and yes, it feels like very fine sand. It's all made here, no imports, by Allied Foods.

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