Semolina is called Suji and is used for preparing sweet dishes like Haluwa (Nepali equivalent of Indian and Pakistani Halwa. As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust. Semolina Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word "semolina" can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate
Triple-cooked chips use of different temperatures, such as for the first cooking and for the second. Triple Cooked Chips cooked in duck fat is another variation. Various cultivars of potato are used, such as sebago, Rooster and Maris Piper. First served at The Fat Duck in 1995, triple-cooked chips have since become a standard feature in restaurants. "The Sunday Times" described Blumenthal's dish as "arguably his most influential culinary innovation", and felt that it gave the chip "a whole new lease of life". Triple-cooked chips Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston