Text 16915, 97 rader
Skriven 2007-06-18 21:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: tortillas 689
=====================
 GJ> Even so, on looking through my recipes, masa is referred to as:
 GJ> masa

Shorthand. Imprecise.

 GJ> masa harina

The proper term. 

 GJ> masa harina (tortilla flour)

The proper term, translated.

 GJ> masa harina (corn flour)

The proper term, translated imprecisely.

 GJ> masa harina or corn meal

Two similar alternatives.

 GJ> masa or cornmeal

Two similar alternatives, plus the imprecision noted above.

 GJ> masa or corn meal

Two similar alternatives, plus the imprecision noted above,
complicated by the alternate uses "corn meal" and "cornmeal."

 GJ> masa or instant masa (or corn meal)

Three similar alternatives, plus the imprecision noted above.

 GJ> corn masa dough

Not the same thing. This is hydrated.

 GJ> corn meal (masa lista)

Not sure.

 GJ> And most confusing of all:
 GJ> Quaker oats masa harina mix (corn and lime)

Not confusing, but rather specifying the manufacturer and
describing the product.

 -=> Glen Jamieson said to Joan Macdiarmid <=-

 DD> Note: Do not confuse corn flour with corn meal. Corn meal is made
 DD> from a completely different process, and it simply will not work for
 DD> tortilla making.
 GJ> I find that statement confusing.  I have always thought corn meal and
 GJ> masa harina were the same, made from maize, and the fine, white corn
 GJ> flour was made from wheat.
 JM> huh? What you call cornflour, we call cornstarch,
 JM> I think. It's a way more refined product used
 JM> for thickening gravies. Americans do use corn meal
 JM> for some purposes, but as I mentioned above, this is
 JM> rather less finely milled and appreciated for its
 JM> slightly gritty texture in cornbread or polentas. I
 GJ> I have had that in the past, and tried making tortillas with it,
 GJ> unsuccessfully, as it turned out.

As Joan says, cornstarch is refined to an extremely
pure starch, with no trace of flavor, oil, or fiber.

 JM> Maybe you could make masa harina from corn meal
 JM> by milling it in a food processor or blender to
 JM> a flourlike state?

It would be similar but not identical, because of the
pretreatment of the masa.

 GJ> As an example of what I find confusing:
 GJ> Title: Chili Fried Gulf Oysters
 GJ> 3/4 c  Cornmeal or "masa harina"

In this case, you can use cornmeal or the somewhat similar
but not identical masa harina. You could probably use
cornstarch as well for this.

GROUND RICE MILK
cat: convalescent, text only
yield: 1 batch

Mix in a bowl two table-spoonfuls of ground rice, with sufficient
milk to make a thin batter. Then stir it gradually into a pint of
milk and boil it with sugar, lemon-peel or nutmeg.

DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES: Page 306
http://www.cookeasyinfo.com/directionscookery/directionscookery306.htm

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