help with "masa"
On Mon, 14 Jul 2003 22:46:29 +0200, "Frank" wrote:
our new mexican cookbook quite often refers to
"masa" and itīs avaiability in specialist shops /
delis. as we live in germany, we havenīt been
able to track any "masa" down so far.
where can we find this ingredient, order or how to
substitute it ?
Strictly speaking, "masa" means "dough" -- specifically the cornmeal
dough used to make tortillas. I understand the ready-to-use moist
dough is sold in some Hispanic markets. Not in my corner of the USA.
"Masa harina" ('dough flour') is the dried version sold in the flour
section of supermarkets that, well, carry masa. 'Quaker', as in the
oats people, is the most common brand in the US. Cornmeal is not an
adequate substitute, as the processing of dried corn with lye/lime
water to remove the hull results in a somewhat different flour.
BTW, is that a new Mexican cookbook, or a New Mexican cookbook?
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