"Maize" or rather in commonly said Corn is actually a reclaimed strain of wild grass that does not raise in the wild. It should beat the first be predisposed to and be concerned for to survive. Debate all over which grass it advanced from or who shaped the mixture, but corn cobs have been found in archaeological excavations dating to 5000 BC.
Categories of Corn
Mainly there are 3 sorts of corn.
a)Flint corn, also identified as blue or red corn, has a hard peripherals and is used for popping corn and animal feed. B
b)The sort you locate in the grocery stores is "Sweet" which can be eaten off the cob.
c)Dent corn is also known as Field corn and is the best corn to make Masa Dough and Hominy with. It is also widely used in processed foods and also feed for cattle. D
d)Flour corn is frequently white corn and it is used for creating corn flour for baked goods.
Masa and Pozole or Hominy dough
Primarily the Field corn is detached from the cob and dried out. The dried out corn is poached in water with “cal” or slaked lime in it. Then the kernels are frequently left to submerged in the water for 1 hour to 24 hours depending on what you are going to do with it. The cooked and awashed corn is called Nixtamal. The kernels are rinsed methodically and stroked mutually to remove the skins. For hominy, the little brown tips called "hulls" are picked off which allows the corn to expand when cooked. Or you can grind or process the nixtamal into masa, a corn dough.
Corn Flour
Corn flour is finished by crushing up dried out corn into extremely fine flour. It is used in many of the same ways wheat flour is used.
Cornmeal
Corn that has been dehydrated and earthed to a uncouth flour. If the hulls (skins) and germs (brown tips) are detached the meal will have a long shelf life. If the hulls and germs remain in the meal, it is more nutritious but won’t last as long. It is used as a hot “cereal” or “grits” by adding up boiling water to make a paste. It is also used to make cornbread.
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