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January 6, 2006
Food chemistry
So, I used to make great chili, with amongst other things, cocoa powder, chocolate and masa harina. It just occured to me why this was so good -- the base lime in the corn flour (masa harina is treated with a slaked lime bath) reacts with the acids in the chili (chile powder, chocolate, and sometimes tomatoes) to smooth things out. This being said, I think I'll have to buy a new bag of masa harina to keep on hand. Hopefully I can find it smaller than 5lbs though :)
Posted by jodikins at January 6, 2006 7:59 PM