Subj : hominy grits
To : DALE SHIPP
From : JIM WELLER
Date : Sat Aug 20 2022 01:18:00
-=> Quoting Dale Shipp to Jim Weller <=-
DS> I think that grits are made from hominy, which is corn bleached
DS> with lye.
Grits are indeed made from hominy and masa flour is finely ground
hominy.
Hominy can be made with yellow or white corn, but usually white.
Hominy is treated with a variety of alkalis but white hominy isn't
bleached by them; the corn is white to begin with.
Strictly speaking lye is sodium hydroxide, the chemical used in
oven cleaner and drain cleaners. A dilute solution would certainly
work. Potassium hydroxide is more usual to treat hominy. Historically
it was made from soaking wood ashes in water and then filtering the
liquid (hence the name potash). Calcium hydroxide (slaked lime) is
much less caustic and ancient Mexican Natives learned how to make it
by burning either seashells or limestone (calcium carbonate) to make
calcium oxide (quick lime) which they then added to water to slake
it. Most commercial hominy today is made with lime water.
The reason behind that was to loosen the hulls and soften the dry
corn. It also helped make masa form dough better than untreated
corn did. We now know that it reacts chemically with niacin (Vitamin
B) to make it more digestible. Mexican Natives never got pellagra
but white colonisers who ate untreated corn rather than masa or
wheat did.
JW> I often make hash browns (diced, not shredded ... country fried
DS> The distinction among hash browns, home fries and country fried seems
DS> to be variable. Gail will make "hash browns" from leftover baked
DS> potatos, cubed and cooked with chopped onion.
2 c Pre-cooked masa flour
-(yellow or white)
1 ts Salt
3 c water, boiling
Butter; softened
Arepas are simple corn cakes first made by the Indians of Colombia
and Venezuela. They were an important part of their diet, like
corn tortillas were to the Aztecs.
Over the centuries, the poor people of Colombia and Venezuela
continued to use them as inexpensive, easy-to-prepare source of
nourishment. Today, these humble corn cakes are a comfort food for
the rich and poor alike, a heart-warming tribute to simplicity,
tradition, versatility, and good taste.
Originally, arepas were made from dried corn kernels that were
soaked overnight in water and lime to remove the skins, then
cooked, drained and ground into masa (dough). Thanks to modern
technology, a pre-cooked harina de masa is now available at most
Latin American markets. An instant masa can be made by simply
mixing this corn flour (either white or yellow) with a little salt
and enough boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying
thicknesses, depending on the intended use, and cooked on a
griddle or deep-fried. In parts of Colombia, arepas are cooked
atop a flagstone slab that is first heated and then brushed with
fat. Another Colombian specialty, arepas de chocolo, are made
from fresh corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan
counterparts. The standard Venezuelan arepa looks somewhat like a
flat bread roll, crispy on the outside and doughy on the inside.
They can be split open and buttered, or spread with cream cheese
or fresh goat cheese. Made this way, they are served for breakfast
or as an accompaniment for grilled fowl, fish, meat stews, or
sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the
shell is filled with savory mixtures of ground or chopped pork,
beef, ham, chicken, seafood, vegetables, or beans. They are
excellent first courses. Venezuelan mandocas, for example, are
cheese arepas shaped into rings and deep-fried. Another specialty
is bollos pelones -- balls of arepa dough stuffed with seasoned
ground meat, either fried or poached in water, then served with
tomato sauce.
A popular snack in Colombia consists of arepas served with fresh
cheese and fried chorizo (sausage). Colombians also make tasty
soups using fresh masa or leftover arepas. Arepitas dulces make
great desserts.
The versatile arepa indeed proves that unpretentious food can be
not only satisfying but also delicious.
Directions:
In a large mixing bowl, combine flour and salt. Add water, stir
with a wooden spoon to make a soft dough. Let stand for 5 minutes,
then knead for 3 minutes. Dough is ready to be shaped into
standard arepas, or to be mixed and kneaded with other ingredients
such as cheese, chicharrones (pork rind), etc.
Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
Columbian arepas are larger and thinner, about 4 inches in
diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly
and shape dough into balls. Place between 2 pieces of wax paper or
plastic wrap and flatten into a circle; shape the edges to form a
smooth disc.
To cook arepas: Heat a griddle or cast iron skillet over medium
heat; grease lightly and cook arepas on both sides, turning a
couple of times until a crust is formed. Colombian arepas are
ready to be served at this point, spread with butter. Venezuelan
arepas have to be baked in a preheated 350-degree oven for 15
minutes. To check for doneness, tap the arepa lightly ~- if a
hollow sound is heard, it's ready. Split open, add butter and
serve hot.
Arepas freeze well if frozen while still warm. Freeze in layers
separated by plastic wrap. Reheat frozen arepas wrapped in
aluminum foil in a preheated 350-degree oven for 10 minutes or
until heated through.
MMMMM
Cheers
Jim
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