"Why do they wrap tamales in corn husks? I do not see the reason for it."
Here is the reason:
Tamales are made with a cornmeal dough that has to be enclosed completely in something, then steamed. (if not wrapped, the tamales could fall apart and become cornmeal soup!) Some people nowadays use aluminum foil or parchment to enclose the cornmeal dough and filling.
Corn husks are traditional, because they do the job of holding the dough and filling -- being porous and holding up to the steaming -- and also they don't add any bad taste to the finished dish. Also, they are free, since they come with the corn. They also become a "wrapper" of sorts.
I hope that explains the corn husk phenomenon adequately. :)
(By: Chef Deb) 2011.04.21 - 04:56 Category: About this forum [ Reply - Print ]
Iron Tonic
To boost your iron intake, try this:
Iron Tonic
3 Tbs molasses
1 cup hot water
1/2 cup raisins
Add molasses to hot water; mix well.
Stir in raisins.
Let stand 1/2 hour.
Put into a jar.
Store in fridge.
Eat several Tbs a day.
Use within 1 week, then make more!
This is soooo good! Serve it as
the first course with Italian food.
Or with anything. Or all by itself!
---
Caponata
3 medium Asian eggplants (or equivalent large)
1 can black olives
Same amount green olives
1 cup fried onions
1/4 cup tomato sauce
1 lg can mushrooms
1 Tbs your favorite vinegar
1 tsp sugar [or equivalent other sweetener]
Salt and pepper
Hot sauce to taste [optional]
Remove the tops of the eggplants.
Poke a few holes in the eggplants.
Put the eggplants into a greased baking dish.
Bake at 350 F until tender.
Chop the eggplants into small pieces.
Put the eggplants into a large bowl.
Add the remaining ingredients, and mix well.
Chill.
Serve.
Keep refrigerated until serving time.
Why do they wrap tamales in corn husks?
I received this question the other day:"Why do they wrap tamales in corn husks? I do not see the reason for it."
Here is the reason:
Tamales are made with a cornmeal dough that has to be enclosed completely in something, then steamed. (if not wrapped, the tamales could fall apart and become cornmeal soup!) Some people nowadays use aluminum foil or parchment to enclose the cornmeal dough and filling.
Corn husks are traditional, because they do the job of holding the dough and filling -- being porous and holding up to the steaming -- and also they don't add any bad taste to the finished dish. Also, they are free, since they come with the corn. They also become a "wrapper" of sorts.
I hope that explains the corn husk phenomenon adequately. :)
(By: Chef Deb)
2011.04.21 - 04:56
Category: About this forum
[ Reply - Print ]