Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Masa harina versus corn flour?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Masa harina versus corn flour?),it will help you,my kids.
I live in Thailand now and I miss eating real corn tortillas.I can buy store bought taco shells but because they are imported they are very expensive.
I can buy corn flour here but I have read on the internet that real corn tortillas are made from something called masa harina.If I use corn flour will they taste the same and if not where can I but masa harina in Thailand and do you make them the same?
Answer:
In my opinion, there is NO substitution for Masa Harina. Masa Harina is a flour like powder used to make masa. It's made with sun or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa harina. I know there are different kinds of Masa Harina (there is a Carribbean form), but I don't know of any substitute. Pretty unique stuff.
I'd suggest making flour tortillas instead of corn. Here is a recipe:
Flour Tortillas
Serving Size : 12
* 4 cups Unbleached all purpose flour
* 2 teaspoons Salt
* 4 teaspoons Baking powder
* 2 tablespoons Vegetable shortening
* 1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Source: Southwest cookbook
It should be the same thing as long as you are not talking about corn MEAL? Or probably you could run corn meal thru a blender or food processor to make it into corn flour (finer)...
You can not substitute corn flour for masa harina. Masa harina is processed in a certain way that corn flour is not. Trust me, I have tried it and it DOES not work. I am an American living in Morocco and I miss real corn tortillas too, lol, and have tried every corn flour product I can find and none of them work.
Do as I did, ask mom to send you some masa harina :))
ha·ri·na
f.
(trigo molido) flour
(cereal molido) meal
harina de maíz corn meal
figurative (polvo) powder
I think it is the same
Don't forget to ask the store manager.
ma·sa
f.
(agregación) mass
(volumen) volume, bulk
(cuerpo compacto) lump
una masa de arcilla a lump of clay
(el pueblo) people, masses
la masa popular the common people
(pasta) dough
(muchedumbre) the masses
(carácter) nature, disposition
physics mass
electricity ground
masonry mortar
military uniform money
Argentina marzipan candy
Ecuador puff pastry
All those answers are nice but none of them have been to or are familiar with the foods sold in Thailand, I am and have worked in the Far East, mainly Sinapore, but did travelled to Bangkok a number of times.
Masa is a unrefined corn flour, it still has the germ and edosperm in the flour, the flour you speak of is sifted to remove the outer husks and germ, try make them by adding a small amount of fine cornmeal, I know they sell that in Thailand, use vegetable shortening or lard, to soften up the meal, use boiling water, mix the dough, turn it out on a board and let it sit until cool enough to work.
Then flatten it with your hands or you a small rolling pin, a grill for 5 minutes per side, I made a salad in Sinapore with a crunchy taco like base, I used green mangos and formulated it in the Tex-Mex style, spicy but still with an Asian flare.
I have 5 bags sitting in my pantry, I can mail you some. I buy mine in a spanish market.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Mayonnaise... how do you doctor yours up? NEXT: NONE
Kitty said: Yes.Masa harina versus corn flour?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Masa harina versus corn flour?),it will help you,my kids.
I live in Thailand now and I miss eating real corn tortillas.I can buy store bought taco shells but because they are imported they are very expensive.
I can buy corn flour here but I have read on the internet that real corn tortillas are made from something called masa harina.If I use corn flour will they taste the same and if not where can I but masa harina in Thailand and do you make them the same?
Answer:
In my opinion, there is NO substitution for Masa Harina. Masa Harina is a flour like powder used to make masa. It's made with sun or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa harina. I know there are different kinds of Masa Harina (there is a Carribbean form), but I don't know of any substitute. Pretty unique stuff.
I'd suggest making flour tortillas instead of corn. Here is a recipe:
Flour Tortillas
Serving Size : 12
* 4 cups Unbleached all purpose flour
* 2 teaspoons Salt
* 4 teaspoons Baking powder
* 2 tablespoons Vegetable shortening
* 1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Source: Southwest cookbook
It should be the same thing as long as you are not talking about corn MEAL? Or probably you could run corn meal thru a blender or food processor to make it into corn flour (finer)...
You can not substitute corn flour for masa harina. Masa harina is processed in a certain way that corn flour is not. Trust me, I have tried it and it DOES not work. I am an American living in Morocco and I miss real corn tortillas too, lol, and have tried every corn flour product I can find and none of them work.
Do as I did, ask mom to send you some masa harina :))
ha·ri·na
f.
(trigo molido) flour
(cereal molido) meal
harina de maíz corn meal
figurative (polvo) powder
I think it is the same
Don't forget to ask the store manager.
ma·sa
f.
(agregación) mass
(volumen) volume, bulk
(cuerpo compacto) lump
una masa de arcilla a lump of clay
(el pueblo) people, masses
la masa popular the common people
(pasta) dough
(muchedumbre) the masses
(carácter) nature, disposition
physics mass
electricity ground
masonry mortar
military uniform money
Argentina marzipan candy
Ecuador puff pastry
All those answers are nice but none of them have been to or are familiar with the foods sold in Thailand, I am and have worked in the Far East, mainly Sinapore, but did travelled to Bangkok a number of times.
Masa is a unrefined corn flour, it still has the germ and edosperm in the flour, the flour you speak of is sifted to remove the outer husks and germ, try make them by adding a small amount of fine cornmeal, I know they sell that in Thailand, use vegetable shortening or lard, to soften up the meal, use boiling water, mix the dough, turn it out on a board and let it sit until cool enough to work.
Then flatten it with your hands or you a small rolling pin, a grill for 5 minutes per side, I made a salad in Sinapore with a crunchy taco like base, I used green mangos and formulated it in the Tex-Mex style, spicy but still with an Asian flare.
I have 5 bags sitting in my pantry, I can mail you some. I buy mine in a spanish market.
correctness,It's Non-profit and only for informational purposes.
PRE: Mayonnaise... how do you doctor yours up? NEXT: NONE
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