Howdyall:
i have some dried corn to use in Mexican food and the already cooked canned hominy is so salty my doctor might get a heart attack if she finds out I'm using it.
So, I'm using quicklime, which has no sodium in it and I want to nixtamalicize the corn.
But, how much quicklime to use in how much water?
Recipes are all all over the place, and the common comment is just buy some canned, or use "lightly salted water." NO!
I guess I can experiment, but if anyone here knows, I'd appreciate any thoughts!
I'm also using both dark and light corn, any difference in the amount of lime?
Love you all . . . .
i have some dried corn to use in Mexican food and the already cooked canned hominy is so salty my doctor might get a heart attack if she finds out I'm using it.
So, I'm using quicklime, which has no sodium in it and I want to nixtamalicize the corn.
But, how much quicklime to use in how much water?
Recipes are all all over the place, and the common comment is just buy some canned, or use "lightly salted water." NO!
I guess I can experiment, but if anyone here knows, I'd appreciate any thoughts!
I'm also using both dark and light corn, any difference in the amount of lime?
Love you all . . . .