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Cooking Hominy from Dried

Barriehie said:
Z-Cook has it backwards. You want the wood ash. Here's an article that explains it.
Click to expand...
thanks for that Barriehie. Again.
Basically I got the common names for the alkalis/hydroxides mixed up - still know my high school Chemistry 101 tho. I know how it works 😅

So, there are two parts to this. The lye that is used - how you make or come by it, and how lye is used to process the corn i.e. boiling the corn in the lye solution.

Chemistry 101, the names:
Lyes:

a.) caustic soda = soda lye (not soda ash)
sodium hydroxide

b.) caustic potash = potash lye
potassium hydroxide

DIY from plant or hardwood ashes.

c.) cal = slaked lime
calcium hydroxide

(Added note:
soda ash = washing soda
sodium carbonate)

Sean Sherman is a good food writer/ chef. But TBH his method for making hominy is way way over complicated.

Making hominy with ashes is a very simple and everyday cooking activity as done in these parts.

The most arduous part is rinsing off the corn.
 
badjak said:
I'm sure it will be in the experimental cooking part soon :)
Can I use samp? Or do I need to find dried mielies?
Click to expand...
You will need dried mealies. Unbroken corn kernels.

Also seeing that in the wiki article on Samp it says:
"Unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. This food is called "stampmielies" in Afrikaans. Samp is often served with beans, as in "samp and beans".

You don't need a lot to try the recipe and make a small potful. A pound or two/kg is enough.

Do you know any local people that grow corn/mealies for their own use?
 
Sorry to post so much but it's a real thing for me. So simple to DIY, so beneficial in adding much nutritional value and cooking versatility to this staple food.
ZC
🌽🌽
 
Z-Cook said:
Sorry to post so much but it's a real thing for me. So simple to DIY, so beneficial in adding much nutritional value and cooking versatility to this staple food.
ZC
🌽🌽
Click to expand...
You're good! When I get around to growing corn I may try it. I mean, I just paid $1 more per pound for processed corn kernels than I pay for some lower end cuts of pork... 😱
 
Z-Cook said:
thanks for that Barriehie. Again.
Basically I got the common names for the alkalis/hydroxides mixed up - still know my high school Chemistry 101 tho. I know how it works 😅

So, there are two parts to this. The lye that is used - how you make or come by it, and how lye is used to process the corn i.e. boiling the corn in the lye solution.

Chemistry 101, the names:
Lyes:

a.) caustic soda = soda lye (not soda ash)
sodium hydroxide

b.) caustic potash = potash lye
potassium hydroxide

DIY from plant or hardwood ashes.

c.) cal = slaked lime
calcium hydroxide

(Added note:
soda ash = washing soda
sodium carbonate)

Sean Sherman is a good food writer/ chef. But TBH his method for making hominy is way way over complicated.

Making hominy with ashes is a very simple and everyday cooking activity as done in these parts.

The most arduous part is rinsing off the corn.
Click to expand...
I like calling them what they are and eliminating ambiguity. 👍
 
Barriehie said:
I like calling them what they are and eliminating ambiguity. 👍
Click to expand...
Same here. Didn't realise there were multiple versions as they're just called ashes around here - a common ingredient - also use to maintain colour in blue corn batters for e.g. 🙂
 
Z-Cook said:
Basically I got the common names for the alkalis/hydroxides mixed up - still know my high school Chemistry 101 tho. I know how it works 😅
Click to expand...
... which is why I asked whether it was calcium hydroxide - cal, or potassium hydroxide - potash. I'd always known sodium hydroxide to be used in toilet cleaner!
 
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