Damn, now I want baked pasta
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Decided to pick this up on a lark, seemed like it would be a nice thing to add a little flavor. Cracked it open to taste it and had a religious experience.
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I learned a new air fryer technique and I wonât have to smoke up the apartment again.
The recipe
The result
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Okay, and then @TooManyCookbooks made pea shoots so weâve got a full meal going now:
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oh yeah im totally making these
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Thereâs these regular food giveaways at my kidâs elementary school bc a lot of the parents are working class Central American immigrants and of course we never sign up because we donât need it and would rather leave it for people who do, but lately when I pick my kid up from afterschool they have leftovers and the lady basically shoves the bags in my hands. So now I have to figure what the hell to do with 4 pounds of white corn flour
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make 4 lbs of tortillas
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So easy to do. And very tasty.
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Or tamales! Right? Is white corn flour the same as masa harina
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Tortillas freeze well if you put strips of wax paper between them in a freezer bag or tupperware or the like; you can reheat them briefly in a griddle to revive them. Made fresh at home theyâre way better than storeboughtâif you try it you may never buy tortillas from the store again. Thereâs a bit of technique to it which Iâll pass on; I learned this from the cookbok Dishes from the Wild Horse Desert by Melissa Guerra and itâs the most reliable technique Iâve tried (although Iâm conveying it from memory since all my books are in storage, I apologize if there are any errors or ommissions):
- Mix masa and water and season with salt. You want a fairly wet dough, around 70â75% hydrationâyouâre aiming for a puttylike texture that kind of snaps apart a bit if you pull it apart. It should form easily into balls. Shape it into balls of around ping-pong or golfball size (depending on how large of tortillas you want) and leave them in a tightly-covered bowl to rest for around 30 m.
- Line a tortilla press with strips of wax paper.
- Heat a dry skillet/griddle/comal to around 375â400°F/190â200°C. Cast iron works well.
- In the meantime, press out a tortilla. You want a thickness around 1/8 in. / 3 mm., although it depends somewhat on your preference.
- Put the flattened tortilla on the griddle. Cook it briefly on one side to seal it, about 10 s., then flip using a spatula. Cook it on this side until small bubbles form, about a minute or a minute and a half or so. Then flip it again back onto the first side. It should inflate into a ball. Move it around to the hot parts of the griddle and lightly press on it and so on to make sure it fully inflates, but without releasing the steam.
- Place the finished tortilla in a covered basket lined with clean lintless dishtowels or similar, and repeat steps 3â5 until you run out of dough.
For the best quality, itâs critical that the tortilla fully inflates in step 5. This expands the dough into many thin layers as it cooks, ensuring that the tortilla will be pliable and have a pleasantly-light crumb. Getting this effect involves everything in the recipe, not just the proper griddle technique, so if you run into difficulties itâs worth considering your moves in every step. It may take you a few tries at first to get it right, but once you get it I think itâs pretty to do consistently, and you can achieve quality comparable to a good restaurantâs with this approach.
As long as it is masa harina, it can be used for either tortillas or tamales (or various other foods such as chochoyotes which I love). âWhite corn flourâ could mean a variety of things though including things that arenât masa (such as various forms of corn meal/grits etc.). I donât think it will work for either tortillas or tamales if it isnât masa.
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arepas (if itâs that kind of corn flour), cornbread
i think you could use them for a porridge like grits/polenta but thicker. you could probably cook, slice, and fry it (like polenta).
would probably also be good just cooked into soups/chili, only like 1/3c at a time though otherwise itâll thicken too much
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I made black bean burgers, bbq sauce, and coleslaw from scratch today. I am so tired.
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This isnât too different from the scrambled egg I make every morning (egg singularâIâd just die if I had to pay for two eggs a day), but I had some cabagge left over from making cold soba noodles, and the purple really does add quite a lot of pleasing color to the dish.
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Cabbage and eggs is great!
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best way from keeping my cold soba noodles from sticking when theyâre done?
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Cabbage?
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I have no ideaâŚyet! How do you make them?
ETA: Actually, I do have an idea, and itâs the olive oil I add during the cooking.
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Oil is usually the move to separate pasta yeah
I dunno what theyâd use in Asian cooking, maybe a bit of sesame oil, or just veggie oil
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Toasted sesame oil would be more approrpiate because it adds a pleasant aroma that would likely complement whatever ingredients you use for cold soba
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Also rinsing them in cold water to remove excess starch!
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