I have a question about the ingredient "golden corn flour (Masa Harina)" on the recipe "Bourbon-Spiked Corn Cakes" from MyFareFoodie. Is this a ground corn (orange in color) or a very fine corn flour that is white which would be used for thickening?
From a Michelin-starred pastry chef and founder of The Tiffin Project, a nonprofit for South Asian women
Dark Chocolate-Topped Burfi
The Illustrated Cookbook Bringing a Legend Back to Life
Meet the bear hug of towels.
21 Cozy Fall Pastas
Stylish Kitchen Floor Mats
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