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Tamales
Hello,
I made tamales in corn husk on Sunday. I used a pork lard which I rendered myself (highly recommended - much better than crisco!) and the flavour was out of this world. I have a question about cooking times. These tamales took longer than usual - over three hours on high. What determines the cooking time of a tamale. Although I laid roasted poblano strips on the dough, they weren't really that wet. I thought maybe, the filling was the reason they took so long. My other question is, can you overcook a tamale? Looking forward to hearing from you out there. Shelora |
Tamales
"Shelora" > wrote in message om... > Hello, > I made tamales in corn husk on Sunday. I used a pork lard which I > rendered myself (highly recommended - much better than crisco!) and > the flavour was out of this world. I have a question about cooking > times. These tamales took longer than usual - over three hours on > high. > What determines the cooking time of a tamale. Although I laid roasted > poblano strips on the dough, they weren't really that wet. I thought > maybe, the filling was the reason they took so long. > My other question is, can you overcook a tamale? > Looking forward to hearing from you out there. > Shelora My friend left some locally made tamales reheating in a crock pot for 12 hours while we were out fishing. We were dead tired and the aroma of hot tamales filled the cabanna on our return. Those tamales really hit the spot on that cold November evening, over- cooked or not. :-) Doc |
Tamales
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Tamales
"Shelora" > wrote in message om... > Hello, > I made tamales in corn husk on Sunday. I used a pork lard which I > rendered myself (highly recommended - much better than crisco!) and > the flavour was out of this world. I have a question about cooking > times. These tamales took longer than usual - over three hours on > high. > What determines the cooking time of a tamale. Although I laid roasted > poblano strips on the dough, they weren't really that wet. I thought > maybe, the filling was the reason they took so long. > My other question is, can you overcook a tamale? > Looking forward to hearing from you out there. > Shelora Where are you located? (altitude may have been a factor) How big was the pot? ( Did you have to refill the pot?) How many tamales in the pot? (overcrowded?) What did you use to seperate the boiling water from the tamales? Dimitri From: http://www.jalapenocafe.com/tamale.html Cooking the tamales The easiest way to cook the tamales is in a conventional steamer. You can purchase tamale steamers at the Mexican Market. I cook mine in an old steamer and also use an oriental bamboo steamer set in a wok. Fill the bottom of the steamer with water up to the level indicated and bring it to a boil. Line the top of the steamer with corn husks, covering the bottom and sides well. Stack the tamales upright. For best results, they should be firmly packed, put not too tightly, as the dough needs room to expand some. Once you have the tamales in the steamer, cover them with more corn husks. Cover the top of the steamer with a tea towel to catch the condensation from the lid of the steamer. Cover the steamer with a tightly fitted lid. As the water in the steamer comes to a boil, put a coin in the bottom. You should hear the coin clinking in the bottom of the steamer. If you do not hear it, you need to add more hot water. Keep a pan of water boiling on the stove so you can add water as needed. Let the tamales cook 1 to 1 1/2 hours over a medium flame. To test the tamales for doneness, remove one from the center and one from the side of the steamer. As you open the husks, the dough should come away from the husks easily and be smooth, spongy and well cooked throughout. They can be eaten right way, stored in the refrigerator for a few days or frozen for up to 3 months. To reheat the tamales, wrap in foil and place in 350 degree oven about 30 minutes. Serve with red or green salsa. Dimitri |
Tamales
Where are you located? (altitude may have been a factor). I LIVE ON
VANCOUVER ISLAND, CANADA, STEPS FROM THE OCEAN. > How big was the pot? ( Did you have to refill the pot?) I USE A CHINESE STEAMER - METAL. I HAD TO REFILL THE POT SEVERAL TIMES WITH HOT WATER TO CONTINUE STEAMING. > How many tamales in the pot? (overcrowded?) ONE DOZEN. > What did you use to seperate the boiling water from the tamales? THE BOTTOM WAS LOOSELY COVERED WITH CORN HUSKS. S > "Dimitri" > wrote in message >... > "Shelora" > wrote in message > om... > > Hello, > > I made tamales in corn husk on Sunday. I used a pork lard which I > > rendered myself (highly recommended - much better than crisco!) and > > the flavour was out of this world. I have a question about cooking > > times. These tamales took longer than usual - over three hours on > > high. > > What determines the cooking time of a tamale. Although I laid roasted > > poblano strips on the dough, they weren't really that wet. I thought > > maybe, the filling was the reason they took so long. > > My other question is, can you overcook a tamale? > > Looking forward to hearing from you out there. > > Shelora > > > Dimitri > > From: > > http://www.jalapenocafe.com/tamale.html > > Cooking the tamales > The easiest way to cook the tamales is in a conventional steamer. You can > purchase tamale steamers at the Mexican Market. I cook mine in an old > steamer and also use an oriental bamboo steamer set in a wok. > Fill the bottom of the steamer with water up to the level indicated and > bring it to a boil. Line the top of the steamer with corn husks, covering > the bottom and sides well. Stack the tamales upright. For best results, they > should be firmly packed, put not too tightly, as the dough needs room to > expand some. Once you have the tamales in the steamer, cover them with more > corn husks. Cover the top of the steamer with a tea towel to catch the > condensation from the lid of the steamer. Cover the steamer with a tightly > fitted lid. > As the water in the steamer comes to a boil, put a coin in the bottom. You > should hear the coin clinking in the bottom of the steamer. If you do not > hear it, you need to add more hot water. Keep a pan of water boiling on the > stove so you can add water as needed. Let the tamales cook 1 to 1 1/2 hours > over a medium flame. > To test the tamales for doneness, remove one from the center and one from > the side of the steamer. As you open the husks, the dough should come away > from the husks easily and be smooth, spongy and well cooked throughout. > They can be eaten right way, stored in the refrigerator for a few days or > frozen for up to 3 months. To reheat the tamales, wrap in foil and place in > 350 degree oven about 30 minutes. Serve with red or green salsa. > > Dimitri |
Tamales
"Shelora" > wrote in message om... > Where are you located? (altitude may have been a factor). I LIVE ON > VANCOUVER ISLAND, CANADA, STEPS FROM THE OCEAN. > > How big was the pot? ( Did you have to refill the pot?) I USE A CHINESE STEAMER - METAL. I HAD TO REFILL THE POT SEVERAL TIMES WITH HOT WATER TO CONTINUE STEAMING. > > How many tamales in the pot? (overcrowded?) ONE DOZEN. > > What did you use to seperate the boiling water from the tamales? THE BOTTOM WAS LOOSELY COVERED WITH CORN HUSKS. > S > > I think you have an anomaly here. Everything sounds right. Was the masa harena a new package? It may have been stale like "old dried beans" that sometimes take much longer to soften. Dimitri |
Tamales
You may have hit the nail on the head. There is never a sell by date
on Maseca is there. I did give it a good sniff, but there is no way of telling how long it has been around, is there? Short of making my own nixtamal, I am always on the look out for either fresh masa or fresh maseca. Thanks for all the info. S "Dimitri" > wrote in message >. .. > "Shelora" > wrote in message > om... > > Where are you located? (altitude may have been a factor). I LIVE ON > > VANCOUVER ISLAND, CANADA, STEPS FROM THE OCEAN. > > > How big was the pot? ( Did you have to refill the pot?) I USE A CHINESE > STEAMER - METAL. I HAD TO REFILL THE POT SEVERAL TIMES WITH HOT WATER TO > CONTINUE STEAMING. > > > How many tamales in the pot? (overcrowded?) ONE DOZEN. > > > What did you use to seperate the boiling water from the tamales? THE > BOTTOM WAS LOOSELY COVERED WITH CORN HUSKS. > S > > > > > I think you have an anomaly here. Everything sounds right. Was the masa > harena a new package? It may have been stale like "old dried beans" that > sometimes take much longer to soften. > > Dimitri |
Tamales
Good ones well made do take a long time to cook. Think of how many
protected layers the steam has to penetrate before the Masa begins cooking, then how long the port must cook before it is really save. Best to cook the night before then recook for 45 minutes before serving to assure they are hot. Raul Bay Shelora wrote: > Hello, > I made tamales in corn husk on Sunday. I used a pork lard which I > rendered myself (highly recommended - much better than crisco!) and > the flavour was out of this world. I have a question about cooking > times. These tamales took longer than usual - over three hours on > high. > What determines the cooking time of a tamale. Although I laid roasted > poblano strips on the dough, they weren't really that wet. I thought > maybe, the filling was the reason they took so long. > My other question is, can you overcook a tamale? > Looking forward to hearing from you out there. > Shelora |
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