Starts out as an innocent packet of popping corn or white corn.
A little salt and water and blitz it up.
The mush is rolled into balls and put into the press.
Close the lid
and apply pressure.
Three seconds later... ta da!
A raw tortilla.
Now it is Jo's turn.
They are cooked in a dry skillet for a minute each side.
A couple of hours later, you have piles of the things.
1 comment:
The first couple of pictures look like an experiment I did in the Nanomac lab a couple of months ago. However, my final product did not look as tasty as your's Llew. Do you think 900degC was a bit high a temperature for cooking?
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