jayr@well.UUCP (Jay Roth) (12/03/85)
I just bought some masa harina, in anticipation of making tortillas. However, the ingredients in masa look better than the corn meal I get at a local store. I was thinking of substituting masa for corn meal in recipes. Is this practical? Also, does anyone have any suggestions for using masa for something other than tortillas?
suze@terak.UUCP (Suzanne Barnett) (12/04/85)
> > I just bought some masa harina, in anticipation of making tortillas. > However, the ingredients in masa look better than the corn meal I get at > a local store. I was thinking of substituting masa for corn meal in > recipes. Is this practical? Also, does anyone have any suggestions for > using masa for something other than tortillas? I don't know if substituting for corn meal would work; the texture is VERY different. Masa is a flour; cornmeal is not ground anywhere nearly as fine. Try your hand at tamales. Much easier to make than tortillas, though they take a lot of effort. Tamales freeze well, so if you are going to make some, make a couple of dozen and freeze what you don't plan to eat within the next couple of days. -- ************************************************************** Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze phone: (602) 998-4800 us mail: CalComp/Sanders Display Products Division (Formerly Terak Corporation) 14151 N 76th street, Scottsdale, AZ 85260
dgb@mgwess.UUCP (Donald Beahm) (12/06/85)
I have found it to be a tastey thickening agent in CHILI, I use 6 TBSPNS of MH with 2 TBSPNS of regular flour and mix this with the liquid component of my chili to form a rou'e. It adds a delightful taste change too the chili. Don Beahm AT & T-IS Montgomery Works
john@frog.UUCP (John Woods, Software) (12/10/85)
> > I have found it to be a tastey thickening agent in CHILI, > I use 6 TBSPNS of MH with 2 TBSPNS of regular flour and mix this > with the liquid component of my chili to form a rou'e. It adds a > delightful taste change too the chili. > Don Beahm I substitute corn flour/Masa Harina for corn starch most of the time. Not only does it generally work well, but you don't have to cook it as long to get rid of the "raw" taste of cornstarch. -- John Woods, Charles River Data Systems, Framingham MA, (617) 626-1101 ...!decvax!frog!john, ...!mit-eddie!jfw, jfw%mit-ccc@MIT-XX.ARPA Out of my way, I'm a scientist! War of the Worlds
jcp@osiris.UUCP (Jody Patilla) (12/13/85)
> > > > I have found it to be a tastey thickening agent in CHILI, > > I use 6 TBSPNS of MH with 2 TBSPNS of regular flour and mix this > > with the liquid component of my chili to form a rou'e. It adds a > > delightful taste change too the chili. > > Don Beahm > A roue' ? I think you mean a roux. A roue' is a dissipated old lecher ! -- jcpatilla Earth is paid a diplomatic visit by giant extragalactic icky things that understand us all too well and are truly cosmic and can be killed by a crowd of peasants with torches.