What's wrong with the Farinata?
I've been making farinata for about a year now, every time successfully (http://bit.ly/hEZv6Q).
However, four friends have been trying very hard to do so and, even with multiple attempts, have been unsuccessful. I'm wondering if any CHers have experienced similar trouble with the item.
A few facts worth noting:
All 4 friends are very accomplished cooks, one could be a professional pizzaiolo or baker.
2 of the four use chickpea flour provided by me, so it's the same exact flour I use.
1 of the four has the exact same wood oven that I have.
Somewhere in these several attempts should have been at least one successful outcome!
I'm missing something here. Any idea what it could be?
Each followed my instructions precisely, or as close to such as possible. Comments have been that it was dry, powdery, flavorless, too dense, nothing positive.
I know it's difficult to troubleshoot this way. I guess my thought is that maybe somebody has gone through a similar situation and so will know right away some possible explanations.
re: Mister Meatball
Thanks, I thought initially maybe the wrong chickpea flour since it goes under other names, but you indicated using Italian ceci flour and sharing yours with them. Edited this post, sorry missed where you said result was "dry" "powdery" thinking possibly the onions may have something to do with it.