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What is "regular farina, not instant" ?

BangorDin Oct 19, 2007 03:33 PM

I would like to make a cake -- http://www.chowhound.com/topics/394759--

but am unable to find anything called "farina"--except Cream of Wheat. Is that what I need?

Ooops--link not working--it is here in Home Cooking and called "Athenian cake".

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    Val RE: BangorDin Oct 19, 2007 04:14 PM

    Wow...too funny! I just baked a cake last weekend called Star Anise and Coriander Spice Cake from Epicurious and it, too, called for farina (you grind up the spices yourself; cake had awesome flavor but was a tad crumbly and dry but may have been the way it should have come out, I don't know--kinda doubt it!)...I used the kind of Cream of Wheat that requires a few minutes of cooking. And, yes...from my understanding, farina=cream of wheat; in fact, the box says "ingredients: wheat farina." hmmm, will have to look into this Athenian Cake you mention!

    1. hannaone RE: BangorDin Oct 19, 2007 07:09 PM

      There are actually several different types of farina, Cream of Wheat being the best known.
      The is also "Farina" by U.S. Mills and several gourmet farina flours like these offered at Amazon:

      1. paulj RE: BangorDin Oct 20, 2007 10:20 PM

        On a related note, what's the difference between farina and semolina?

        I just stumbled upon a recipe for Roman style gnocchi. Semolina is cooked in milk, flavored with butter and cheese, and spread into a thin layer. When cool, it is cut into shapes, and baked with more butter and cheese. This sure sounds like something that would work with farina/CofW.


        1 Reply
        1. re: paulj
          hannaone RE: paulj Oct 20, 2007 11:18 PM

          They are basically the same thing.

        2. paulj RE: BangorDin Oct 20, 2007 11:38 PM

          Speaking of substitutes, I recently made an "Indian pudding" like dessert, using whole grain farina (from a health food store) instead of corn meal. Also I substituted a pressure cooker for the traditional slow oven. It was a simple matter of combining the farina, water, milk powder, molasses, butter and a pinch of salt in a mixing bowl, and putting that in the cooker with some water. After cooking at pressure for 15 minutes, I opened up the cooker (with quick cool), stirred pudding, and cooked it at pressure for another 5 minutes.

          The longer cooking of this method worked well with this grittier form of farina.


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