New York’s Blue Hill restaurants are famous for their ultra-fresh, locally-sourced ingredients, and their flour is no exception. You can recreate the delicious flavor of their flours and cornmeal at home by milling your own grains. While grinding your own flour at home might seem time-consuming, it’s actually very quick and easy–just like grinding coffee beans for your daily brew. What’s more, the results are more nutritious than commercial flours, and can be easily incorporated into your cooking routines.
We recently went to Blue Hill and talked with chef and culinary director Adam Kaye about how to mill to your own grains. Read on for his tips and a video demo.
Grinding their own flour “came out of a desire to look at grains as we would any other fresh produce,” says chef Kaye. “Flour is usually the most overlooked (ingredient) in the kitchen. Commercially ground flour has been sitting on the shelf for who knows how long. We discovered that in grinding our own grains, recipes we’d been making for years suddenly took on a whole new dimension.”
Requiring only a Kitchen Aid stand mixer with a grain mill attachment, grinding wheat and corn takes just minutes. To maximize freshness, Chef Kaye recommends keeping grains in the fridge or the freezer and grinding only what you need for that day.