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Masa Vukotic
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American dishes. It is dried and powdered into a flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niacin (nutrient)
Vitamin B3, colloquially referred to as niacin, is a vitamin family that includes three forms or vitamers: niacin (nicotinic acid), nicotinamide (niacinamide), and nicotinamide riboside. All three forms of vitamin B3 are converted within the body to nicotinamide adenine dinucleotide (NAD). NAD is required for human life and people are unable to make it within their bodies without either vitamin B3 or tryptophan. Nicotinamide riboside was identified as a form of vitamin B3 in 2004. Niacin (the nutrient) can be manufactured by plants and animals from the amino acid tryptophan. Niacin is obtained in the diet from a variety of whole and processed foods, with highest contents in fortified packaged foods, meat, poultry, red fish such as tuna and salmon, lesser amounts in nuts, legumes and seeds. Niacin as a dietary supplement is used to treat pellagra, a disease caused by niacin deficiency. Signs and symptoms of pellagra include skin and mouth lesions, anemia, headaches, and tiredn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize Flour ...
Maize flour or corn flour is a flour ground from dried maize (corn).Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 It is a common staple food, and is ground to coarse, medium, and fine consistencies. Coarsely ground corn flour (meal) is known as cornmeal. When maize flour is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. See also * Semolina * List of maize dishes References {{Portal bar, Food Flour Flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champurrado
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for ''atole''); ''piloncillo''; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. ''Atole'' drinks are whipped up using a wooden whisk called a '' molinillo''. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with ''churros'' in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at ''Las Posadas'' (during the Christmas season), where it is served alongside ''tamales''. Cham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piloncillo
Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as ''chancaca'' in Chile, Bolivia, and Peru, ''piloncillo'' in Mexico (where ''panela'' refers to a type of cheese, ''queso panela''). The name ''piloncillo'' means "little loaf", because of the traditional shape in which this smoky, caramelly, and earthy sugar is produced. Just like brown sugar, two varieties of ''piloncillo'' are available; one is lighter (''blanco'') and one darker (''oscuro''). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. Elsewhere in the world, the word ''jaggery'' describes a similar foodstuff. Both are considered non-centrifugal can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot Katze ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atole
''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accompanies tamales, and is very popular during Day of the Dead (observed November 2) and ''Las Posadas'' (Christmas holiday season). In Mexico In Mexico, the drink typically includes'' masa ''(corn hominy flour), water, ''piloncillo'' (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. ''Atole'' is made by toasting ''masa'' on a ''comal'' (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. ''Atole'' can also be prepared with rice, wheat, or oatmeal in place of masa. In northern Mexico, a variation is also made using ''pinole'' (sweetened toasted corn meal). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gruel
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel may be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less bitter acorns of some oaks. Gruel has historically been associated with feeding the sick and recently weaned children. ''Gruel'' is also a colloquial expression for any watery food of unknown character, e.g., pea soup. Gruel has often been associated with poverty, with negative associations attached to the term in popular culture, as in the Charles Dickens novel '' Oliver Twist''. History Gruel was the staple food of the ancient Greeks, for whom roasted meats were the extraordinary feast that followed sacrifice, even among heroes, and "In practice, bread was a luxury eaten only in towns" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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