Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over the internet the recipe and I found several differences. Ones cooked it mixing the pre-cooked corn flour P.A.N. brand with water, others with milk. Some fry them in the oven, other in the pan. And there is even yellow or white corn flour.
So in brief my question is, what's better to cook arepas?
White pre-cooked corn flour, water, pinch of salt and cooked in the pan is the traditional way of making and cooking arepas.
However, cookery is a living and evolving subject and very much a matter of personal taste.
I strongly recommend you experiment with the different flours, milk or water or half and half, cooked in the pan and in the oven and decide for yourself which you prefer and which comes closest to the ones you've tried and liked.
' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard... baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply
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