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An 1836 lithograph of tortilla production in rural Mexico Bowl of hominy (nixtamalized corn kernels). Nixtamalization (/ ˌ n ɪ ʃ t ə m ə l ɪ ˈ z eɪ ʃ ən / nish-tə-mə-lih-ZAY-shən) is 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 (but sometimes aqueous alkali metal carbonates), [1 ...
To make hominy, field corn (maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (potassium hydroxide) (which can be produced from water and wood ash) or slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye ...
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It has a large ear with grains that are more white, round, and tender than the typical field corn grain. The dried grains are soaked and/or cooked in water with lime or wood ash, then rinsed thoroughly to remove the outer seed coat as well as any traces of the alkali salts (from the lime or ash)—this is an ancient process called nixtamalization.
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
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Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali.
Cooked just right, corn on the cob is tender and crisp. Overcooked it's tough and chewy. Whether you do it on the stovetop, grill or even in the microwave, here's how to have success every time ...