I have a question about the ingredient "yellow cornmeal (not stone ground)" on the recipe "Fresh Pear, Fig, and Prosciutto Tart with Rosemary Cornmeal Crust" from amybroun. Why "not stone ground" ?
Truthfully, I'm not exactly sure but I adapted the crust from some other recipes that said the same thing. I believe stone-ground will be too finely ground. The crust needs to be coarser.
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