i made did nixtamalazation 2 times on some organic white corn from azure standard and Cal/hydrated lime from a spice company
1st attempt: -White corn: 2 CUPS -Cal: 1 TSP -Water: 1-2 INCHES above corn Brought to boil on high heat then simmered on medium heat for 25-30 MINS, turned off then Soaked for 12 hours, rinsed 6-10 times
What Came out: yellow corn, even after washing all skins off to remove the color it was bright yellow (and slight weird smell) grinded in food processor and the flour came out way to yellow and had a strong unbearable smell that gave me a headache (weird throat feeling too)
2nd attempt: -White corn: 2 CUPS/1 POUND -Cal: Half a TBSP -Water: 2-3 inches above corn Brought to boil then simmered for 30-35 MINS and soaked overnight for 12 hours, rinsed 10-15 times
What came out: quarter of corn was white and the rest was yellow, rinsed the corn but color didnt come off, soaked in plain water for 10-20 minutes color was same, smell from corn was barley noticable, grinded and the flour was more light yellow this time and the flour smelled a little more like corn but smell (from cal?) Was still there
Possibilities why: 1. Cal was bought from a spice/herbs company 'la fiesta' but didnt state if its food-grade (cal sold from similar bagged spice companies stated 'non-edible' so im guessing its not for food?). 2. Pot is made from 'Stainless Steel 15 Quarts' i dont know if that affects nixtamalization. 3. Cooking times? Were they too long that they absorbed the cal 4. The type of corn was 'organic whole kernel white dent corn' 5. Amount of water? Was it too much or too little?
Would doing it with baking soda (put in oven to alkalinize) prevent this from happening again? i dont want to waste corn again, store bought corn flour doesn't give me headaches or a throat feeling ps im new to this subreddit thing
[link] [comments]
from AskCulinary https://ift.tt/2HJlj8I
Comments
Post a Comment