We've tried blue and white and traditionally it is cooked in water with pork and peppers, etc. It's supposed to plump or open up and become soft. We had it going for a good five hours and it was still like eating gravel, and extra crunchy gravel at that.
Does it need to be soaked? Did we get an unlucky batch of posole? Should we develop a taste for gravel?
10 replies to this topic
#2
Jason Perlow
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Posted 18 May 2002 - 07:46 AM
I'm pretty sure it has to be soaked overnight just like garbanzos.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
#3
Jinmyo
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- participating member
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Posted 18 May 2002 - 07:57 AM
Liza, was this frozen, tinned, dried?
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#4
Priscilla
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- participating member
- 1,833 posts
Posted 18 May 2002 - 10:18 AM
Liza, wow hardcore, starting with dried hominy, no pun intended as I despise and decry wordplay. The recipe for posole the soup I was taught by a Mexican lady, such an excellent cook, calls for tinned, one (big old) can each of the whole non-degerminated and the degerminated, or whatever. Yep, Juanita's Brand, you know what I mean?
If you are cooking a dried pulse or grain that seemingly will never tenderize, worldwithoutendamen, I attribute it to age of the ingredient, and I don't know if it's mitigatable. I mean, any overnight soaking question has gotta be just about moot, doesn't it, after 5 hours' cookage, for God's sake. IT'S NOT YOUR FAULT!!!
Priscilla
If you are cooking a dried pulse or grain that seemingly will never tenderize, worldwithoutendamen, I attribute it to age of the ingredient, and I don't know if it's mitigatable. I mean, any overnight soaking question has gotta be just about moot, doesn't it, after 5 hours' cookage, for God's sake. IT'S NOT YOUR FAULT!!!
Priscilla
Priscilla
OCFoodNation.com
Taste of Orange County, Orange Coast Magazine
In the Daily Gullet: Vegetables, in a Soup
#5
Liza
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- legacy participant
- 2,287 posts
Posted 19 May 2002 - 10:19 AM
Jinmyo, it was dried. Like big ears of corn, it was.
Priscilla, thank you. I'm thinking of tossing the rest of it to alleviate any remaining guilt feelings.
Priscilla, thank you. I'm thinking of tossing the rest of it to alleviate any remaining guilt feelings.
#6
Jinmyo
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- participating member
- 9,879 posts
Posted 19 May 2002 - 11:11 AM
Oh, then you definitely need to soak it overnight. Same thing happened to me with beans many years ago. Cooking for a long time is not the same thing as soaking and then cooking.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#7
sladeums
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- participating member
- 411 posts
Posted 20 May 2002 - 08:19 AM
If it is totally in it's raw state it should be slaked and hulled before cooking...soaking may work, I haven't tried it, though.
check this link for Diana Kennedy's instructions on preparing dried hominy (it's in the instructions for the menudo recipe at the top of the page)
click me!
note that removing the pedicel is optional, but if you don't remove it the majority of the kernels probably won't "flower".
check this link for Diana Kennedy's instructions on preparing dried hominy (it's in the instructions for the menudo recipe at the top of the page)
click me!
note that removing the pedicel is optional, but if you don't remove it the majority of the kernels probably won't "flower".
...I thought I had an appetite for destruction but all I wanted was a club sandwich.
#8
Rosie
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- eGullet Society staff emeritus
- 6,169 posts
Posted 20 May 2002 - 09:28 AM
Soak it overnight. Also, there is a very good recipe for a pork stew on the back of the package (Goya).
#10
B Edulis
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- legacy participant
- 338 posts
Posted 20 May 2002 - 03:31 PM
Liza, I had the same experience with posole -- soaked overnight, three hours of cooking and still hard like rock. I've have the rest of it in my cupboard for a couple of years -- I'm throwin' it out now.
It's canned posole for me.
It's canned posole for me.
#11
JSD
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- participating member
- 319 posts
Posted 21 May 2002 - 03:39 PM
Have you thought about using a pressure cooker? I hate having to think ahead, and the pressure cooker really helps out when I don't.
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