6:30 pm - 8:00 pm
Nixtamalization: Unlocking the Flavor and Nutrition of Corn – part of the Plant Power Lecture Series at Curtis Memorial Library
Nixtamalization: Unlocking the Flavor and Nutrition of Corn – is the ancient process of cooking corn in a alkaline solution, a process that makes the resulting foods more nutritious and improves flavor and texture. Some examples of foods made from nixtamalized corn are: tortillas, tamales, hominy and posole. In this workshop we will cover the chemistry and history of nixtamalization, then we will move to a hands on demonstration where we will go through the whole process from dry corn to tortillas, as well as a couple other finished dishes.
Register here: https://curtislibrary.libcal.com/event/7335673