5
votes
Accepted
Processing corn into hominy
It is likely that you didn't boil/cook long enough...or didn't include a rinse then cook step after the initial boil. It sounds like you were closer to nixtamalized corn used to make masa. Hominy ...
- 72.8k
4
votes
Accepted
Nixtamalized cornmeal for polenta?
At least in the US, there are two types of grits: (a) dried ground corn, and (b) hominy grits. The latter is nixtamalized.
I can't find any historical references to using nixtamalized corn in ...
- 72.8k
3
votes
How can I roast hominy while minimizing the popping?
I would suggest puncturing or cutting into the kernels, actually.
Popping usually happens when the steam trapped inside expands enough to force its way out of the hull - if the hull itself is ...
- 11.7k
2
votes
hominy grits versus masa harina
Masa harina is quite simply dried and ground hominy.
As to why masa tastes more corny than hominy? I don't know, perhaps grinding it allows more of that internal flavor to be available to your taste ...
- 6,324
2
votes
How to find/substitute dry corn with shell removed for stews?
The closest thing you are likely to find in the US is posole which may also be labeled as "nixtamal" or "mote pelado". Posole can be found dried, canned, or frozen in most latin grocery stores or ...
- 6,998
1
vote
Nixtamalized cornmeal for polenta?
I am italian and it is the first time that I hear about nixtamalized cornmeal (there is not even a real translation to nixtamalize).
But I can assure you that you can use different mix of flour to ...
- 147
1
vote
How can I make posole "pop" faster?
The pop is a steam explosion, caused by rapid heating of the kernels' interiors.
Put the well-soaked kernels into boiling water, only enough at a time to avoid taking the pot off the boil. Add them ...
- 11
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