[Sca-cooks] Uses for rice flour?

[Micheal]

 Greetings
 I do not question your conclusions but rather ours.
The problem is all of us are over here not there so to speak. We can not 
see or smell or feel the substance so we are working at a disadvantage to 
identify it . We can make an educated guess but that's all, and none of us 
wish to make a mistake on your safety.
 SO if your taking a class that involves rice flour why not take it along 
and ask the instructor.  While ours is at best a guess, and all of us fall 
into chuck when not sure category. They maybe able to confirm what you have.
 Cealian Of Moray
----- Original Message ----- 
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, March 29, 2005 10:35 AM
Subject: Re: [Sca-cooks] Uses for rice flour?


>
>> Margaret Fitzwilliam said in her original message:
>>
>>> >I have a
>>> > canister of some substance, in the quantities that would suggest it
>>> > came in a 5-pound bag, that I can't identify. It might be rice flour.
>>
>>> Well, it's in my baking cabinet, so it is edible. I know a number of
>>> things which it is *not*, because they are labeled or they live in their
>>> original packaging. It's probably been in there at least six months, but
>>> no longer than a year. I don't usually cook with rice flour, but I can't
>>> think of anything else it might be, which is why I was wondering if
>>> there was a good way to tell what it was.
>>
>> Five *pounds* of rice flour? The main thing I've heard rice flour 
>> mentioned for here on this list is as a thickener. And that seems like an 
>> awfully large amount of thickener. Or are there some other uses of rice 
>> flour? Noodles, perhaps?
>>
>> Stefan
>
> If you buy rice flour at my local Asian market, which, if this is indeed 
> rice flour, is where I bought it, it comes in 5-lb (or, more likely, some 
> similar measurement of kg) bags. :-)
>
> If it's rice flour, it will get used in the mochi experiment. I had class 
> last night, and again tonight, so I haven't had the chance to play with it 
> to see if it is indeed rice flour. I suspect strongly that it is, I was 
> just looking for a way to confirm that.
>
> Margaret FitzWilliam
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