Re: question about lime water

[Guest guest]

Lime water is made from using food grade pickling lime. You may be

able to find it in the canning section at a local store. The brand of

mine is 'Ball', just like the canning jars.

The way I nixtamalize (prepare it with lime, like the native americans

did) corn is I soak the whole kernals overnight, then boil them in

water with a few Tablespoons of lime added. I cook until you can slide

the skin off by pinching them, like 90 minutes usually.

I normally nixtamalize in big batches and save the corn in the freezer

so I have some when I want to use it. So many good uses to it, and

it tastes so much better than normal corn (the lime gives it a unique

flavor you'll recognize from mexican food).

>

> Hello,

>

> I looked at the recipie for cornbread and it mentions lime water.

> Azomite powder is recommended in order to make the lime water. Since

> I don't have azomite powder (and since I would like to try the recipie

> before waiting for the powder order to be delivered) I investigated

> other ways of making lime water. Most descriptions indicate that I

> have to purchase an industrial sounding chemical (I don't have the

> name handy right at this moment) and the way the resulting lime water

> is used seems to be a non food application. Has anyone on the list

> ever made his own lime water and if so, how did you do it?

>

> Thanks very much,

>

> Gail

>

[Guest guest]

gailz059 wrote:

>Hello,

>

>I looked at the recipie for cornbread and it mentions lime water.

>Azomite powder is recommended in order to make the lime water. Since

>I don't have azomite powder (and since I would like to try the recipie

>before waiting for the powder order to be delivered) I investigated

>other ways of making lime water. Most descriptions indicate that I

>have to purchase an industrial sounding chemical (I don't have the

>name handy right at this moment) and the way the resulting lime water

>is used seems to be a non food application. Has anyone on the list

>ever made his own lime water and if so, how did you do it?

>

>Thanks very much,

>

>Gail

>

>

>

My Mexican friend does indeed use something that she says is something

used in cement, or something to that effect (she buys it at the hardware

store). It's definitely not something you'd normally use in cooking!

LOL. She soaks the corn with this lime stuff in a big pot - can't

remember if it's cooked first or later. Then, she pours off the liquid

and runs the wet corn through some kind of mill. I haven't seen her do

it, just had her tell me about it.

Steph

[Guest guest]

>

> >Hello,

> >

> >I looked at the recipie for cornbread and it mentions lime water.

> >Azomite powder is recommended in order to make the lime water. Since

> >I don't have azomite powder (and since I would like to try the recipie

> >before waiting for the powder order to be delivered) I investigated

> >other ways of making lime water. Most descriptions indicate that I

> >have to purchase an industrial sounding chemical (I don't have the

> >name handy right at this moment) and the way the resulting lime water

> >is used seems to be a non food application. Has anyone on the list

> >ever made his own lime water and if so, how did you do it?

> >

> >Thanks very much,

> >

> >Gail

> >

> >

> >

>

> My Mexican friend does indeed use something that she says is something

> used in cement, or something to that effect (she buys it at the

hardware

> store). It's definitely not something you'd normally use in cooking!

> LOL. She soaks the corn with this lime stuff in a big pot - can't

> remember if it's cooked first or later. Then, she pours off the liquid

> and runs the wet corn through some kind of mill. I haven't seen her do

> it, just had her tell me about it.

>

> Steph

>

I've heard that industrial lime shouldn't be used, and it doesn't

sound like a good idea to me. It could contain metals and other

nasties that you certainly wouldn't want to eat. Food grade lime is

intended for food, and is called hydrated lime. It really isn't that

expensive, I got it for like 2$ a pound in a canister.

If you can't find food grade hyrdated lime, you can use hardwood ashes

as a substitute (a traditional practice by natives who didn't have

access to lime). I'm pretty sure you use 1/2cup ashes to 4 cups of

dry corn, and nixtamalize it like I said in my previous post (soak

overnight and boil for 1-2 hours with lime or hardwood ashes).

[Guest guest]

Gail,

I used canning pickling lime - more than readily available especially this

time of year in your local grocery or hardware store canning section.

I've not yet heard a good report on the NT cornbread, if that's the one

you're thinking of making. All reports, mine included, are that it turns

out gloppy, gooey, thin, doesn't rise, not at all bread-like, etc. Oh, and

the flavor matched all those descriptions. We had one bite and threw the

remainder out. Otherwise, the pickling lime is a good idea. :-) If you do

a google search, you'll find tons of information as to the nutrients it

releases, why it is important use, etc., etc.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Hello,

I looked at the recipie for cornbread and it mentions lime water.

Azomite powder is recommended in order to make the lime water. Since

I don't have azomite powder (and since I would like to try the recipie

before waiting for the powder order to be delivered) I investigated

other ways of making lime water. Most descriptions indicate that I

have to purchase an industrial sounding chemical (I don't have the

name handy right at this moment) and the way the resulting lime water

is used seems to be a non food application. Has anyone on the list

ever made his own lime water and if so, how did you do it?

Thanks very much,

Gail

[Guest guest]

I just use already-slaked masa harina.

Lynn S.

who just made wheat-free pancakes with rice and sorghum flours, masa

harina, eggs, yogurt, milk, baking powder, a little sugar...

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.deanspeaksforme.com * http://www.knitting911.net

[Guest guest]

Hello.

Thanks to everyone who answered my question about lime water! I

just found another recipie which calls for mixing the cornmeal with

my existing bread culture so for today I am going to follow that

recipie. But in the future I would like to soak the cornmeal in

lime water as suggested in the NT book. If my cornmeal is already

ground can I just soak the cornmeal in the lime water from the (Ball)

can, or do I have to soak the cornmeal, and then boil the cornmeal

with more lime water from the can? Is this what you mean

by " boiling them in water with a few tablespoons of lime " ?

Thanks,

Gail

> >

> > Hello,

> >

> > I looked at the recipie for cornbread and it mentions lime

water.

> > Azomite powder is recommended in order to make the lime water.

Since

> > I don't have azomite powder (and since I would like to try the

recipie

> > before waiting for the powder order to be delivered) I

investigated

> > other ways of making lime water. Most descriptions indicate

that I

> > have to purchase an industrial sounding chemical (I don't have

the

> > name handy right at this moment) and the way the resulting lime

water

> > is used seems to be a non food application. Has anyone on the

list

> > ever made his own lime water and if so, how did you do it?

> >

> > Thanks very much,

> >

> > Gail

> >

>