Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between Horchata and Horchata Salvadorian-Style?-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(What is the difference between Horchata and Horchata Salvadorian-Style?),it will help you,my kids.
I ordered the salvadorian style at this place
http://local.yahoo.com/details?id=215838...
but they were out and I got the mexican style instead.
What did I miss?
Answer:
Believe it or not, I think the Salvadorian horchata has canteloupe melon seeds.
Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds, rice, barley or tigernuts (chufas).
In Central American and Mexican cuisine, horchata is a rice-based beverage. While the drink is usually white and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla, orange or lime. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores.
In the US, rice-based horchata is served in some Mexican restaurants, and the horchata de chufas is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially those in Latino neighborhoods. Kern's Nectars, best known for its fruit nectars, has introduced several flavors of horchata in 2006 to cater to the growing Latino market.
The horchata found in Ecuador is usually made of a mixture of herbs, not rice.
In El Salvador, horchata is typically flavored with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained; this style is served in Salvadoran restaurants, particularly in the Los Angeles and Washington, D.C. metro areas.
Salvadoran horchata has morro in it!
Ingredients (for alot)
1 lb morro seeds
1 oz cinnamon
2 whole nutmeg
2 oz coriander
24 thick peppers
4 lb rice
Searching for recipes online, I came across a variety of different methods. One recipe, from chef Zarela Martinez, involved boiling and simmering the rice and then letting it soak. Other approaches involved soaking whole grains of rice without any cooking at all. Yet another recipe suggested grinding the rice first before soaking. This technique, common to a number of the recipes I found, was the one I finally ended up using.
There were also a number of variations in flavoring the horchata. While some called for lime, others suggested adding vanilla. The idea of adding vanilla to the milk-like concoction sounded too good to pass up.
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.
Kitty said: Yes.What is the difference between Horchata and Horchata Salvadorian-Style?-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(What is the difference between Horchata and Horchata Salvadorian-Style?),it will help you,my kids.
I ordered the salvadorian style at this place
http://local.yahoo.com/details?id=215838...
but they were out and I got the mexican style instead.
What did I miss?
Answer:
Believe it or not, I think the Salvadorian horchata has canteloupe melon seeds.
Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds, rice, barley or tigernuts (chufas).
In Central American and Mexican cuisine, horchata is a rice-based beverage. While the drink is usually white and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla, orange or lime. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores.
In the US, rice-based horchata is served in some Mexican restaurants, and the horchata de chufas is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially those in Latino neighborhoods. Kern's Nectars, best known for its fruit nectars, has introduced several flavors of horchata in 2006 to cater to the growing Latino market.
The horchata found in Ecuador is usually made of a mixture of herbs, not rice.
In El Salvador, horchata is typically flavored with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained; this style is served in Salvadoran restaurants, particularly in the Los Angeles and Washington, D.C. metro areas.
Salvadoran horchata has morro in it!
Ingredients (for alot)
1 lb morro seeds
1 oz cinnamon
2 whole nutmeg
2 oz coriander
24 thick peppers
4 lb rice
Searching for recipes online, I came across a variety of different methods. One recipe, from chef Zarela Martinez, involved boiling and simmering the rice and then letting it soak. Other approaches involved soaking whole grains of rice without any cooking at all. Yet another recipe suggested grinding the rice first before soaking. This technique, common to a number of the recipes I found, was the one I finally ended up using.
There were also a number of variations in flavoring the horchata. While some called for lime, others suggested adding vanilla. The idea of adding vanilla to the milk-like concoction sounded too good to pass up.
correctness,It's Non-profit and only for informational purposes.
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