Tuesday, May 29, 2007

The tortillas

Starts out as an innocent packet of popping corn or white corn.
The corn gets an overnight bath with some lime (the calcium version, not the fruit version).

It swells up quite a bit and becomes soft.
A quick rinse.
Then into the food processor.
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.

One for us to try with cheese and lime. Yummy!

1 comment:

Emily and Tom said...

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?