Buggy grain meals/flours- was-Re: [Sca-cooks] types of corn bread?

[Bj Jane Tremaine]

My Daddy worked in a mill.  He told me that you are allowed a certain 
percentage of other stuff in flower or any grain.  This is usually eggs. 
This is how we usually get bugs in flour.  But if you freeze the flour for 
48 hours it kills the eggs.  Then store it in a air tight plastic or glass 
container, no bugs.

Jana
----- Original Message ----- 
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, April 03, 2006 6:53 AM
Subject: Buggy grain meals/flours- was-Re: [Sca-cooks] types of corn bread?


>> And yeah,
>>  cornbread mix works really nicely for small amounts. When I buy
>> bags of cornmeal, I tend to end up not using it fast enough, and it
>> gets buggy.  <<shudder>> --Maire
>
> I like corn bread products enough, that even when R&M aren't in the mood, 
> I
> can eat up a double batch inside 3 days. Among other things, cornbread 
> makes
> a great base for assorted leftover/extra gravies for breakfast, or a quick
> lunch.
>
> But, you mentioned having your flours, etc go buggy...
>
> Around here, we keep an assortment of different flours. Since we've been
> making a fair number of breads with the new machine, Margali went out and 
> got
> a couple of tightly sealed plasic containers, which keeps the flour cat 
> and,
> so far bug proof, for the flours we keep out and handy. However, around 
> here,
> we also tend to buy Omigosh quantities of stuff through the Commisary, as
> well as through BJs, and our solution is to keep the excess in the 
> freezer,
> since we seem to go through periods of using a lot of certain things for a
> while, then getting into something else and not using some things for a
> while. I can't tell you how strongly I suggest, for serious cooks,
> particularly single cooks, as I have been for most of my life, the wonders 
> of
> as big a freezer as you can afford and fit into your living space. Not 
> only
> can you take advantage of sales, and wrap and freeze individual portions 
> of
> meats and vegetables, but it's there for pre-cooking foods that are best 
> done
> in mass quartities and freezing individual portions, so that if you're 
> busy
> or tired you can just nuke yourself up a bite to eat- and you know it's 
> good,
> because you cooked it to YOUR specs, as well was stashing things like 
> flour
> or spices, so that they stay fresh until you're ready to eat them.
>
> One advantage of freezing flours, is they stay just as easy to remove
> whatever amount you need as they do unfrozen, unlike, say, a roast or 
> ground
> beef, where if you want just a little, you hafta thaw the whole thing.
>
> Really, guys, particularly singles, get and use a large freezer. Used
> properly, it can be your most versatile bit of kitchen equipment.
>
> Phlip
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