Posted: 1/20/2008 3:33:34 PM EDT
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I've done some reading and I know all about the advantages of grinding your own wheat, not only for nutrition but also for the long shelf life. What I was wondering could you use corn the same way as the wheat, grind up for flour and other food products. Would there be much of a differents between the too when it is used in flour form, if there is what are they? If you can what kind of corn would you use, regular popcorn or would you use feed corn, or dried sweet corn? I would appreciate any help I can get on this subject. |
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Corn flour usually rums in a more coarse powder. How it reacts and cooks is totally different from flour. However it can be more versatle in cooking. Used as a breading on food, mixed in water for a gruel for breakfast and biskets/breads. Main difference though is taste in dishes you fix. In reading about the Texas rangers, the basic field provissions were flour or corn meal, bacon, beans and coffee. Fry the bacon first. Pour a little greese on the flour/corn meal and form balls to cook for your bread. Cook the beans, bread and warm the already cooked bacon. That was your nights meal. Extra biskets were for breakfast and lunch. Considering that corn is a big staple south of the border for the last 1000 years then I say go for the ground corn. When you are hungry it won't matter if it's corn meal or flour. I keep both in vaccum sealed jars some as old as 5 years with no problem. Just use sterilized dry jars. The main corn I try to use is dried sweet corn. Use process whole dry corn and not feed corn. You have to be carefull because of a chemical caused by bacteria that can poison you if the corn was not stored or processed properly. The poison will not cook out and animals can stand a higher level of the poison then humans. Get to know your local farmers that leave the corn to dry on the stock for your corn source. Try to use large curnaled corn that has been cleaned before grinding. For posible recipes for use look for recipes that date to the 1700's. Simple recipes from then are best. Most of the recipes I know use as to taste style cooking. |