tankasnowgod
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- Jan 25, 2014
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I had a little exchange with Ray on the topic of nixtamalized corn!
Q: I have tried corn tortillas from nixtamalized corn yesterday. For the first time. I ate like 5 or 6 of them and suffered with horrible stomach cramps after . Today I had a couple of bowel movements and feel surprisingly fine.
Now I'm not sure if I should continue eating them or not .
Maybe it was detox reaction ,maybe it doesnt agree with my body...
Do you have any insights on that or what I could do ?
A:It was probably just that your stomach didn’t expect it; they are more nutritious than things like bread and pasta."
Q: I've read from several people that theres supposedly all kind of mycotoxins a couple hours after the preparation of the nixtamalized corn tortillas .
Do you think that is concerning?
A: Only if you have moldy corn, and the alkali cooking removes much of that, which is drained off. Wheat flour is often contaminated with mycotoxins, so it would probably be good to nixtamalize wheat.
That's so cool.
I got some tortillas from a local Mexican market that make their own, and they do it the traditional way. Many are still warm and steamy in the package, with just corn, water, and lime as the ingredients.
I also got some CAL (aka Calcium Hydroxide, aka Slacked Lime), and "Nixtamalized" potatoes for fries, and they come out really good!
Well, did the fries, and the result was good. The CAL really firmed up the potatoes, both before cooking, and after frying. I think slicing them really thin, like chips, would have been excellent. The thin pieces had the best crunch of any homemade fries I can remember. The insides weren't soft and fluffy, they were firm as well, but not overly hard. I can see where some people would absolutely love these, and some not like them so much. I would think most people would say they are good.
They kinda reminded me of these Belgain Fries I once had, but that was decades ago.....
(link to Benita's Frites, which appears to be long gone)
If some place wanted to start "Nixtamalizing" Fries and then started deep frying them in HCO (or Tallow), I can imagine they would get quite a following.
Next up for me..... Trying to Nixtamalize apples.
Since he suggested it for wheat, I'm guessing Peat would approve of it for Potatoes, too. There are some chefs out there trying to Nixtamalize all sorts of foods (still not sure if I've spelled that word correctly yet)-
Meat & Potatoes
The dish is composed of white sweet potatoes cooked in and glazed in a red wine pork rib jus. The potatoes are simmered in this intense broth and are able to retain their shape and structure based on the technique...
blog.ideasinfood.com
Mugaritz: Dried Tomato Salad, a Bunch of Garlic Cloves and Herbs
Soaking a fruit or a vegetable in pickling lime or Calcium Hydroxide is a theme in the Mugaritz book. Soaking any vegetable in a mixture of water and pickling lime binds the cellulose and makes the…
ovendriedtomatoes.com