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Ca(OH)2 is better known as "Slaked Lime". It is obtained when calcium oxide, or lime. http://www.pepperfool.com/recipes/tortillas/tortillas_needed.html
Nixtamal is dried field corn soaked in, and heated in, a solution of slaked lime and water. Slaked lime, calcium hydroxide, is generally available in the form of "builder's lime" -- not to be confused with unslaked lime, calcium oxide. Unslaked lime can't be used for making nixtamal unless you slake it first by adding it to water, allowing it to bubble and then stand for a bit, and then using the WATER for processing the dried corn. It's the lime, by the way, that contributes to the unique taste and texture of corn tortillas. After the corn has soaked for the required length of time (depending on whether making nixtamal for masa or pozole), it's rinsed to remove the lime and then rubbed to remove the husks
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What is the difference between masa and masa harina, and how do they differ in terms of their uses in cooking?
Masa is a dough made from corn that is used in traditional Mexican cooking to make dishes like tortillas and tamales. Masa harina, on the other hand, is a flour made from dried masa that can be reconstituted with water to make masa dough. Masa harina is often used as a convenient alternative to making masa from scratch and is commonly used to make tortillas, tamales, and other corn-based dishes.
Is commercial masa used for making tamales gluten free?
Any masa would make gluten-free tamales, so long as it is not mixe3d with wheat flour. Masa is simply corn meal, which does not have gluten.
What is a homony for dough?
Hominy is made from corn and acid.Mexican masa harina is used in making tamales and corn tortillias.
What vegetable makes Masa?
Ground corn is used to make masa.
Masa means what?
Masa is a dough made from corn flour and used to make tortillas and tamales.
What does CaOH stand for?
CaOH is the chemical formula for calcium hydroxide, commonly known as slaked lime or hydrated lime. It is a white powder that is used in various applications, including as a chemical additive, in construction materials, and for wastewater treatment.
What does masa mean?
"Masa" is a Spanish word that can have different meanings depending on the context. It can refer to dough, paste, or batter used in cooking, or it can also mean mass or volume. Additionally, in some Latin American countries, "masa" can refer to a type of dough used to make tortillas.
Is commercial masa used for making tamales gluten-free?
No. Cornstarch is the endosperm ground into a fine powder used primarily as a thickener in soups, stews, gravy etc, although it has other household uses as well. Masa is a mixture of flour and water used in many recipes. It can be made with various grains, but the most common are corn, hominy, and wheat. Tortillas are a very common use of masa, however there are myriad uses, mostly in Latin American cuisine.
What can you use if you don't have masa harina for chili?
Masa harina (literally "dough flour") is flour made from dried masa. I have used about 2 tablespoons in chili and that was masa flour mixed with a little water to thicken the chili. When I don't have that I use regular flour mixed with water.
What makes vegetation?
Ground corn is used to make masa.
What is the name for masa made without lard?
Masa made without lard is commonly referred to as "masa vegana" or "vegan masa." This type of masa is often used in vegetarian or vegan recipes, allowing for dishes like tamales or tortillas to be made without animal products. It typically relies on vegetable oil or other plant-based fats for moisture and texture.
What is the difference between Masa harina and polenta cornmeal?
Masa harina and polenta cornmeal are both corn products but differ in their preparation and use. Masa harina is made from nixtamalized corn, which means the corn is soaked in an alkaline solution before grinding, giving it a distinct flavor and making it suitable for tortillas and tamales. Polenta cornmeal, on the other hand, is made from yellow corn that is ground to varying degrees of coarseness and is primarily used for making polenta or grits. The two have different textures and flavors, making them suitable for different culinary applications.
