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" ?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
A traditional technique we're newly obsessed with.
Juiciest Salt-Baked Chicken
Summer's #1 Power Ingredient
Go On, Spread Out
5 Tips from Stella Parks
Your #1 Loves