Nixtamalization

[onlymark]

Next time you pick up a packet of tortillas (if that's what you do), especially if you live in Mexico and South America, does it say "maíz nixtamalizado" on there?

"refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled."

"the process is employed using both traditional and industrial methods, in the production of tortillas, tamales, corn chips, hominy and many other items."

en.wikipedia.org/wiki/Nixtamalization

Never heard of this before. Have you?

[bixaorellana]

We've talked about it here before, but I don't remember where.

I'm pretty sure Don Cuevas posted some photos of his local molino -- the place where people take their nixtamalized corn (called nixtamal) to be ground into dough for tortillas or tamales. DonC?

Make your own!
mexicanfood.about.com/od/tortillasandbreads/ht/nixtamal.htm
www.greensense.com/Features/Green_cuisine/nixtamal.htm

The wikipedia article you link is excellent, both as a science and a history lesson.

[Deleted]

Yes, it was discussed somewhere -- corn + lye, yum!

[bixaorellana]

Back in May, in this thread, Don Cuevas wrote:
So, on Tuesday, Dona Cuevas and I will go with Doña Chucha to the molino de nixtamal nearby, and see how the treated maíz is ground. I hope to take photos ............
HINT HINT

And nixtamalization was touched on here, in #s 21 and 22.

[Don Cuevas]

None of the pictures came out worth displaying. Also, at least one señora was very shy about having her picture taken. (It was early, and she didn't have her makeup on.)

It was as boring as....watching corn being ground. No animals were involved or were mistreated.

[bixaorellana]

This article is both illuminating and confusing. Towards the end the author gets really vague about differentiating between corn meal and grits, despite having been very specific about it at the beginning ~ culturesandcuisines.com/2015/grits-an-american-story/

This thread needs a recipe. Here is one for garlic cheese grits, about as yummy as a starch dish can get ~ www.deepsouthdish.com/2009/02/perfect-garlic-cheese-grits.html#axzz3e6KOFQQE

[tod2]

Thanks Bixa - I have a lot of viewing to do today!!