Arepa flour is a refined, pre-cooked corn flour (“harina de maiz refinada, precocida”.) It is not the same as the masa harina that is used in Mexico; for arepa flour, large-kerneled corn is used that has large, starchy endosperms, making for a starchier flour than that which is used for tortillas. There are white and…
South American Food
Arepas
Arepa are a South-American flat bread that was traditionally made by the natives while the European ruling classes ate bread made from wheat. Arepas is now eaten by all classes. In the traditional process, you started with kernels of corn that you would process yourself into a dough (see Arepa Flour.) The process takes a…
Lime (Chemical)
The chemical lime in the form of Calcium Hydroxide (aka Edible Lime, Hydrated Lime, CaH2O2) is used in some food processing, and has been for millennia.Lime (in the form of Calcium Hydroxide) is used in South America in processing corn. Corn is soaked in water to which Calcium Hydroxide has been added. The corn swells,…