This experiment was suggested by Tom, here.
Conclusion: Excellent
I was going to use 75% bread flour, but goofed and used a/p.
90g ap flour
30g CoW
66g egg (big farm egg)
Lamination took much longer than normal to get a smooth dough. I wouldn't say it was silky by any means, but I went ahead. The final noodle, cooked for 4 min, was tender but not lacking in some chew. The real test would be to have regular noodles at the same time, to compare. Only cooked two noodles in case they turned out like an old shoe, but have no qualms now about using the rest.
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I started to ask about the consistency of your CoW but when I expanded the picture I see the hard white grains.
How did that work out as far as texture after cooking? Was it instant CoW?
My husband is our pasta maker and has been doing it for 50 + years. He’s used different flours but due to my “ interference “ he’s settled on and likes 50% Arrowhead Mills AP flour and 50% Semolina Rimacinata.
I will “ request” other substitutions for the Semolina and he is willing to use them. They all come out great. He’s used Golden Temple Durum Atta fine grind and that makes a great velvety noodle. He’s used the Stardust Hard White Wheat from Barton Springs .
Did you think of grinding the CoW to make it a flour?
Always interested in presenting him with new challenges 😊
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Other than trying bread flour one time (didn't like it), I always use whatever a/p flour is handy. Don't have a grinder, so the CoW went in "whole". It was the original, 3-min kind. The dough did not feel slikly as it does with all flour, but it was cohesive and wasn't dropping bits on the countertop. The texture after cooking was normal. You'd never know there was anything unusual about it.
The black chef who adorned the box of CoW was said to have been based on Chicago's Frank White. The box just isn't the same without him.
In Ohio we didn’t know about grits lol. My Mom made oatmeal abut we ate CoW more often with milk and white sugar in it.
My dad loved mush , I despised it and Mom would chill and slice and fry it and serve it with maple syrup. Funny now we eat polenta all the time ! Kids are odd balls lol.
If you have a blender you can whir the dry CoW and use it as flour although I don’t really see why since I think after processing it has very little nutritional value.
Anyway interesting experiment. c
I've read that it makes a very good quickbread, just like cornbread except of course for a different flavor.
I loved fried mush as a kid; I remember you could by bricks or logs of it. I haven't had it many, many years. I also had grits (even though I'm from N. Hoosierland) and CoW occasionally, although I had more than my share of sugary breakfast cereals.
Also, I've never had scrapple and I don't think I ever will.