I don't know about the amino acid claim, but that's my understanding, too, that the lye process somehow makes more of the protein available. Similar to what's done to the form of corn used to make tortillas.
Lime, rather than lye, is used for corn masa, posole, etc. There's a subtle flavor difference (in lime's favor).
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"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
WardNA said:
> I don't know anyone who grinds cornmeal from hominy
That's what grits is, no?
No, grits are not the same as cornmeal.
Grits and cornmeal *are* the same - you make grits by cooking cornmeal in water to get a mush.
That is absolutely not true. Grits do not = cornmeal mush or as so many upper-scale places like to call mush, 'polenta'.
Corn Grits The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.
Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.
"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
WardNA said:
> I don't know anyone who grinds cornmeal from hominy
That's what grits is, no?
No, grits are not the same as cornmeal.
Grits and cornmeal *are* the same - you make grits by cooking cornmeal in water to get a mush.
That is absolutely not true. Grits do not = cornmeal mush or as so many upper-scale places like to call mush, 'polenta'.
Corn Grits The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.
Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.
Grits and cornmeal *are* the same - you make grits by cooking cornmeal in water to get a mush. If the cornmeal was ground from hominy rather than regular corn then you have hominy grits.
Hominy grits are the default grits, though, when not specified. Plain cornmeal, when cooked, is by default 'mush'.
Grits and cornmeal *are* the same - you make grits by cooking cornmeal in water to get a mush. If the cornmeal was ground from hominy rather than regular corn then you have hominy grits.
Hominy grits are the default grits, though, when not specified. Plain cornmeal, when cooked, is by default 'mush'.
"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Peter Aitken said:
"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
WardNA wrote: >> I don't know anyone who grinds cornmeal from hominy > > That's what grits is, no?
No, grits are not the same as cornmeal.
Grits and cornmeal *are* the same - you make grits by cooking cornmeal in water to get a mush.
That is absolutely not true. Grits do not = cornmeal mush or as so many upper-scale places like to call mush, 'polenta'.
Corn Grits The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits
and
Quoted message said:
the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.
Sorry, but your reference supports my contention - grits *are* corn meal, ground corn. It may be coarse as opposed to fine corn meal but it is corn meal just the same.
-- Peter Aitken
Remove the [censored] from my email address before using.
"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Peter Aitken said:
"jmcquown" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
WardNA wrote: >> I don't know anyone who grinds cornmeal from hominy > > That's what grits is, no?
No, grits are not the same as cornmeal.
Grits and cornmeal *are* the same - you make grits by cooking cornmeal in water to get a mush.
That is absolutely not true. Grits do not = cornmeal mush or as so many upper-scale places like to call mush, 'polenta'.
Corn Grits The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits
and
Quoted message said:
the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.
Sorry, but your reference supports my contention - grits *are* corn meal, ground corn. It may be coarse as opposed to fine corn meal but it is corn meal just the same.
-- Peter Aitken
Remove the [censored] from my email address before using.
