Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn Glossary

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Corn Glossary Empty Corn Glossary

    Post by Lobo Tue 02 Feb 2016, 10:38 pm

    Corn Glossary
    Corn Glossary Img79
    Corn Husks, Dried
    Dried corn husks (outer leaves) used to wrap tamales, sold packaged in specialty and Mexican stores. Corn husks are not meant to be eaten, but they give the tamales a deeper corn flavor.

    Cornmeal
    Any meal ground from dried corn, whether made from yellow, white or blue corn; fine, medium or coarse in texture; ground by millstones or steel rollers; and with or without the corn's husk and germ included.

    Grits
    A ground meal of yellow or white hominy, cooked like cornmeal into a thick porridge.

    Hominy
    Mildly sweet-tasting, firm-textured kernels of dried white or yellow corn that have been soaked in a lye solution to slough off their hulls.

    Polenta
    Italian-style cornmeal, cooked in either water or stock until it becomes thick and porridgelike.

    Popcorn
    A type of corn that, because of its composition and ratio of protein to starch, "pops" through its outer skin and expands when heated.

    Samp
    Dried hominy that has been broken into large pieces or pounded into coarse meal, less refined than grits. Grits can be used in place of samp in most recipes.

    Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

      Current date/time is Fri 26 Apr 2024, 12:53 pm