4 ms·

The parent specifically mentioned Americans. It's much easier to find the right and good ingredients for a recipe in France than is it in the U.S. Go to any s

by vmarsy 10y ago

The parent specifically mentioned Americans. It's much easier to find the right and good ingredients for a recipe in France than is it in the U.S. Go to any supermarket in France and buy flour for instance: you'll find type T45, T55, T65, T80, T110, T150 [1]. And professional pastry recipes will tell you exactly what type of flour in what quantities. In the U.S. you will only find "All Purpose flour". I know French pasty chef in the U.S. who struggles to find the right ingredients. Since people care about getting T45 or T65, the producers create them at scale accordingly, and so it's possible to find a specific flour for the same price of "All purpose flour" in the U.S. [1] http://www.wessexmill.co.uk/acatalog/Flour-Types-T55-T45-Type-0-or-Type-00.html http://www.wessexmill.co.uk/acatalog/Flour-Types-T55-T45-Typ...

mc32 10y ago
Supermarkets may only carry two or three types of flour, all purpose, 110, and "pastry flour" and perhaps some whole grain.... But that's not where most bakers get their flour, most will get it from someone who specializes in delivering baking goods who will have a larger selection.
- vmarsy 10y ago
  You're right. I was trying to convey the idea that: If it's easier for the consumers, it's also probably even easier for the professionals. I think those specialized deliverers are more rare in the U.S., and so the baker either has to pay for more expensive raw ingredients, or use lower quality.
mamon 10y ago
This is higly correlated with regulatory laws governing agriculture in US and Europe. EU has much more strict policies, limits on pesticide use, no GMO rule, plus specific laws to protect traditional (sometimes centuries old) product recipies from being faked by inustrial-scale producers, replacing natural ingredients with chemicals. That's why food generaly tastes much better in Europe.
- driverdan 10y ago
  > limits on pesticide use, no GMO rule Neither impact flavor. > replacing natural ingredients with chemicals You do realize that "natural ingredients" are chemicals too right? Everything is made up of chemicals.
  - lostlogin 10y ago
    Your first comment doesn't square with my (limited) experience with bread. Making bread from wholemeal organic flour versus non organic makes a big difference. You can see, smell and taste it, and if you were nearby I'd bake you two loaves and ask you to rate each. However this isn't a true compassion as the manufacturing processes are sure to be different. My theory is that there is less wild yeast in the nonnorganic flour, but the real reason may differ.
- ythl 10y ago
  > replacing natural ingredients with chemicals. How is natural vanillin any better than synthetic vanillin? Matter is matter. Organic molecules are identical whether a plant produced them or a chemist.
  - vmarsy 10y ago
    Not the parent, but that's a good example : I cook with vanilla sticks sometimes, and it's just 100x more flavorful: I can leave the vanilla stick "marinate" overnight in my preparation and the flavor will be much different than pouring vanilla extract (real or synthetic). Synthetic vanilla sticks simply do not exist, and I think the impurities and other things in those vanilla sticks contribute to the taste. Vanilin itself is a good example of the exact same molecules, but for instance I remember on chemistry class discussing banana flavor extract: it tastes "like banana" but it's not actually the same chemical component. Making a cake with that chemical and labeling it banana bread could be done and probably won't taste the same.

by vmarsy 10y ago

mc32 10y ago

Supermarkets may only carry two or three types of flour, all purpose, 110, and "pastry flour" and perhaps some whole grain.... But that's not where most bakers get their flour, most will get it from someone who specializes in delivering baking goods who will have a larger selection.

vmarsy 10y ago
You're right. I was trying to convey the idea that: If it's easier for the consumers, it's also probably even easier for the professionals. I think those specialized deliverers are more rare in the U.S., and so the baker either has to pay for more expensive raw ingredients, or use lower quality.

mamon 10y ago

This is higly correlated with regulatory laws governing agriculture in US and Europe. EU has much more strict policies, limits on pesticide use, no GMO rule, plus specific laws to protect traditional (sometimes centuries old) product recipies from being faked by inustrial-scale producers, replacing natural ingredients with chemicals. That's why food generaly tastes much better in Europe.

driverdan 10y ago
> limits on pesticide use, no GMO rule Neither impact flavor. > replacing natural ingredients with chemicals You do realize that "natural ingredients" are chemicals too right? Everything is made up of chemicals.
- lostlogin 10y ago
  Your first comment doesn't square with my (limited) experience with bread. Making bread from wholemeal organic flour versus non organic makes a big difference. You can see, smell and taste it, and if you were nearby I'd bake you two loaves and ask you to rate each. However this isn't a true compassion as the manufacturing processes are sure to be different. My theory is that there is less wild yeast in the nonnorganic flour, but the real reason may differ.
ythl 10y ago
> replacing natural ingredients with chemicals. How is natural vanillin any better than synthetic vanillin? Matter is matter. Organic molecules are identical whether a plant produced them or a chemist.
- vmarsy 10y ago
  Not the parent, but that's a good example : I cook with vanilla sticks sometimes, and it's just 100x more flavorful: I can leave the vanilla stick "marinate" overnight in my preparation and the flavor will be much different than pouring vanilla extract (real or synthetic). Synthetic vanilla sticks simply do not exist, and I think the impurities and other things in those vanilla sticks contribute to the taste. Vanilin itself is a good example of the exact same molecules, but for instance I remember on chemistry class discussing banana flavor extract: it tastes "like banana" but it's not actually the same chemical component. Making a cake with that chemical and labeling it banana bread could be done and probably won't taste the same.