About: Hominy   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Wikipedia Article About Hominy on Wikipedia Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali of some kind. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the germ is removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. It also alters the flavor in a way that many consider to be an improvement.

AttributesValues
rdfs:label
  • Hominy
rdfs:comment
  • Wikipedia Article About Hominy on Wikipedia Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali of some kind. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the germ is removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. It also alters the flavor in a way that many consider to be an improvement.
sameAs
dcterms:subject
abstract
  • Wikipedia Article About Hominy on Wikipedia Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali of some kind. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the germ is removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. It also alters the flavor in a way that many consider to be an improvement. The process dates back nearly 10,000 years in ancient Mesoamerican cultures. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus. Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy bread, hominy chili, casseroles and fried dishes. Hominy can be ground coarsely to make grits, or into a fine mash (dough) to make masa for tamales and tortillas. Hominy can also be used as animal feed.
Alternative Linked Data Views: ODE     Raw Data in: CXML | CSV | RDF ( N-Triples N3/Turtle JSON XML ) | OData ( Atom JSON ) | Microdata ( JSON HTML) | JSON-LD    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software