I loved this post so much. I made nixtamal a couple of times using cal. It’s not difficult per say but it requires a lot of patience and a bit of dirty work. I had always been confused with what that was actually called but come to think of it I did make nixtamal. I prepped it a day before making a giant batch of pozole and the taste was incredible. Im inspired now to search this book and make it again. A book I’ve been very into also that has a lot of information about this subject is also the book Masa.
Thanks Susana- I've had quite an education this week on Nixtamal. Many dried corn products are already nixtamilized, I've found out, and can simply be cooked like beans. I was in Kalustyan's yesterday speaking with my friend, who is the manager, who is also an excellent Mexican cook, and she pointed out which were nixtamalized and which weren't. Generally, if the label includes "lime" it's ready to cook.
Sounds delicious!
I loved this post so much. I made nixtamal a couple of times using cal. It’s not difficult per say but it requires a lot of patience and a bit of dirty work. I had always been confused with what that was actually called but come to think of it I did make nixtamal. I prepped it a day before making a giant batch of pozole and the taste was incredible. Im inspired now to search this book and make it again. A book I’ve been very into also that has a lot of information about this subject is also the book Masa.
Thanks Susana- I've had quite an education this week on Nixtamal. Many dried corn products are already nixtamilized, I've found out, and can simply be cooked like beans. I was in Kalustyan's yesterday speaking with my friend, who is the manager, who is also an excellent Mexican cook, and she pointed out which were nixtamalized and which weren't. Generally, if the label includes "lime" it's ready to cook.
I collect Mexican food cookbooks and this one is up at the top. It’s beautifully produced and feels like a true labor of love
Totally worth having, this one!