Understanding Different Flours and When to Use Them- Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 25 июл 2024
- Thomas Joseph shares one of your most asked questions about the many different varieties of flours and just how to use them.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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I just wanted to bake a cake and now I have a PhD in wheatology. ✌😵
same here, just wanted to make a loaf of bread. Now my head hurts
🤣🤣
I just wanted to make pizza dough
😁👌⁉
Same
I love Thomas Joseph's style of teaching. I feel as if I'm in a culinary school with an excellent, highly-knowledgeable teacher who is able to convey technical information in a non-intimidating way.
Great comment. You said it best. I absolutely love how Joseph talks, and teaches. He is so professional, smart, and knowledgeable. He makes learning fun, and insightful I have learned so much from him.He is great, and charming, as well. ❤️🌟✨🙂
This was one of the best explanations I've watched so far on types of flour. Great Video and excellent job detailing the different types of flours and wheats.
Excellent video, Joseph. Thank you for such an in-depth description regarding the varieties available.
I absolutely love these informative videos that tell us the science behind why we use what we use to get different results. Keep up the spectacular work! Teşekkürler
👏🙌👌😁thank you so very much Thomas!!!!! This is a question I’ve asked along with sugars and both answered. You rock! I’m glad you really read the comments and hear us!
Thomas Joseph, you are awesome at these explanations. Love this series!!!
Great info as always, thanks Thomas!
Finally, the differences explained. Thx!
Preach. Lol I've been so lost
This really is such an informative and useful channel. Not to mention fun to look at! Love all of the different people featured on here and the variety of videos. Thank you!!!
Thomas you are a godsend and this video a recipe-saver! Super informative as always!
Thank you Sir! You have no idea the clarity you have shedded because there’s so much on the market nowadays! And I truly believe when you make biscuits and cakes there is a difference depending on what is used so I appreciate the knowledge you have shared!! God Bless❤️
Thank you. I just started getting into baking my own bread & I was wondering about bread flour vs all purpose. You answered it and more.👍
Nice topic! And nicely explained! Thanks!
I really love the way you teach
Thank you Thomas
Finally the chemical difference, so hard to just have some explain the science behind some cooking recipes. Thank you so much.
Extremely informative for a newbie at baking, thank you for the break down!
Love this series, and very informative! Thanks so much!!
Thank you so much for explaining nicely. I luv to watch ur channel n the passion you teach.
Thk u Thomas for sharing , its so important to know in detail the different types of flour especially we are keen in making cakes.
Thank you for the easy to follow directions and information. you are fantastic
I love this man and his videos. They are inexplicably helpful
A visual schematic diagram representation of the wheat endosperm , germ and bran is helpful ! Very informative ☺😊
Thanks Thomas! Very useful guide of flours.
I really enjoyed this! Flours can make you crazy till you learn this information that you laid out so well! I have used White Lily forever and it works so well with anything I bake. Thanks so much for sharing your knowledge!
Let me guess that you live in the southern USA, because it's a brand that for mysterious reasons isn't marketed north of there. Pretty sure the grain is grown in south-central Oregon, which makes it doubly-frustrating.
That was very helpful. Thank you Thomas!🙏🏻🌷
Wow super helpful so you're telling me just do what it says on the packet I would never thought that
Your videos are so helpful for someone like me who is new in baking and still learning tips.
Informative and concise. Another excellent video. Thank you.
Thank you for the great and informative videos. There are just awesome! :)
thank you so much for making us easier to recognise the different kinds of flours 🥰
Very informative. I got to review what I've learned on our Basic Foods class. Thanks a lot Thomas! :)
Very good information! Thank you for the fine explanation it really helps me to understand why some of the baked goods I make do not come out the way I see in some recipes.
Thank you for the great information on the different flours out there , you rock Thomas as always in all your videos 🥖👍👏🏼👨🏻🍳❤️
Great video. Informative and straight to the point with no, fluff.
Outstanding descriptions!
Thanks Thomas!
Very educational. Thanks for this quick video!
Thank you so much for the excellent tips and info on flour! The best of all I've come across!
This guide for different types of flour is just simply amazing loved watching the video
Thank you for the great information! I love your videos!
Amazing as always Thom, very informative, thank you so much Chef.
Thank you! this was much needed.
It’s cool that you included White Lily... It truly is in a category all it’s own. A real Southern flour...treasured for making those great Southern biscuits we all love.
I just got some White Lily. Had never heard of it here in the West, but it was the only kind I could find right now. After reading about it, I'm eager to see how it bakes. Sounds good!
Thx. I've always been confused about this! Lovely video.🤓
This was very helpful. Thank you!
Well done and very informative. Thank you.
Great information that I could not find anywhere else!
I always feel smarter after watching one of your vids!
Brilliant video. Keep up the good work!
Please make a video like this explaining gluten / grain free flours, like almond, coconut, chickpea, cassava, tapioca, rice, glutinous rice, amaranth [grain], oat [grain], and things like xanthan gum.
That would be good, also corn, barley, quinoa, etc basically everything other than wheat.
Any link?
Probably just lump all those under specialist flours...for the fussy and pretentious lol.
@@T4Cification fussy and pretentious? These are common ingredients in a lot of eastern/asian cooking. How is that pretentious?
@@T4Cification Also gluten is a VERY common ALLERGEN. Not everyone is doing it just for health.
Very informative. I learned about white lily many years ago from a southern chef...Sarah Garde. She made the best buttermilk biscuits. I still use it.
Many thanks! Sal
Very helpful thank you
Very useful and informative. Brilliant and Thank you
Very good video. It was concise, professional, friendly,classy, clean, with no blatant innuendo. Keep on keeping it classy. May God bless you(?).
Wow! This was so informative. Thank you!
Great video. I learned a lot about flours listening to what you had to say.
A clear, intelligent, understandable, enlightening and necessary presentation. Thank you very much for this. I’ve just started baking my own bread and I find your information very useful. 👍🏻
Great video. Thanks for explaining.
Thanks Joseph. Great information.
Thanks for such detail.
Thanks for the detailed explanation!
Excellent information, thank you!
Really informative! Thanks
Excellent presentation and very informative.....
Thank you for sharing this information
Most excellent inform and presentation!
Thanks so much, Mr. Thomas
Thank you! As I have worked to become a better cook, this has been one of the most confusing aspects of my kitchen. Well done!! I love your channel!
Great info! Thanks for sharing!
A great explanation. Thank you!
Super helpful video! Thanks!
Fantastic!! Excellent explanation. Your English pronunciation is very good as well.
Awesome! Great info. Thank you 💗
Thank you for your sharing!
When are new videos coming out ? Thomas Joseph is amazing. His videos are super fun, and educational. I love his knowledge, and culinary skills. ❤️✨🌟🙂
I wanted this video.. and boom !! It came as my suggestion!! Thanks
Very informative! Thank you!
Awesome info thank you Thomas😋😉
Thanks , man . I also wonder about specialty flours not made from wheat ( Buckwheat , Casaba , Garbanzo , Oat etc)
Thank you so much. This is great!!!!
Thank you. I appreciate the video. Angel from The Bay
Excellent information, thank you
Good job Mann!!!! I learned a lot.
Thanks for the great information!
I love your program
Love to hear same explanation for onions thank you
So glad you included White Lily.
I was using bread flour for making sour dough bread, the crumb, however, is very dense! In the early days of my working with this I used White Lily and now I think I will try it again. Thanks for the analysis of these flours.
Hi there, thanks alot for your educational tube. Now I understand flour better.
Southern gal...my Mom, Grandma & Great Grandma made their biscuits with White Lily flour.
Delicious!
Thankful to have learned how to make their biscuit recipe.
Pure genius. The only good thing from Everyday Food.
Thanks Thomas!
I love you for this like others explain to much you explain perfectly I get confused a lot and i didn’t get confused at all by this thank you I need this I’m a teen chef and I want to be a great chef
Great vid! I like how you explain things =)
Very informative! Thx
Thank you for sharing.
eye opener, great job
Excellent 👌🏼! I love all your tips and advices. Can you do a video about differences of gluten free flours, like almond flour, coconut flour, rice flour , etc. And how use it in different desserts 🍨 ? Thanks 😄
Thanks. I needed this.
ooohhh i got so excited and clicked as fast as i can , as i have been needing this explanations since 3 weeks ago.. yippie! ok i am gonna watch now.. lol comment first before watching.. i love love love mr thomas :)