But sometimes, the fresh Masa dough or the Masa Harina the flour used to make the dough are left unused and kept in the pantry for a long time. The Masa Dough can last for a maximum period of 3 days if kept in a cool and dry place. If kept at room temperature, it gets reduced to 12 hours. However, there are certain ways to improve the shelf-life of Masa and Masa Harina. They are:.
It is a type of corn dough that is used to make a variety of things ranging from corn tortillas and dessert tamales to a host of other Mexican treats. There are two ways to prepare it — either by adding lard or water to Masa Harina Corn flour or making it from hominy, which is dried corn soaked in an alkaline solution of water and calcium hydroxide. It includes both coarse ground and smooth ground doughs. The former is used mainly for corn tortillas, while the latter for tamales. Very often, it starts to ferment if left unused for two days.
It can stay fresh for 3 days at max if kept in a cool, dark place with minimal air exposure. However, if Masa is to be used for tortillas, then it should be kept at room temperature. The tortillas do not split or crack when it is pretty warm. Freshly baked tortilla chips are best enjoyed within 24 hours of being pulled off the griddle. However, they can remain crisp for several days if wrapped air-tight container and refrigerated.
Tortillas left out at room temperature tend to dry out quickly. They become stale faster than freshly baked ones. If you want to enjoy tortillas all week, wrap them individually in plastic wrap and then foil. However, they rapidly become harsh and leathery. In most situations, I prefer to get fresh corn tortillas from a local Mexican restaurant of which I am fortunate to have a fantastic one in Wimberley.
Masa harina has been around for centuries. Its popularity continues today. There are many different types available, each suited to specific uses. When buying maseca, remember:. Save my name, email, and website in this browser for the next time I comment. Contents hide. Author Recent Posts.
Daisy Kim. I'm Daisy Kim and I believe that the secret to great cooking is very simple -- It's knowing what you're doing and having a good basic foundation. That's why my mission is to teach you the fundamentals of great cooking Let me share an instance of my experience, I bought one kilogram of masa flour and due to some reason it did not come into use so I kept it and six months passed. I prepared the nachos and their dip and I started to eat but to my surprise, I did not feel any taste so I took another one, again the same thing no taste, no flavour nothing.
I was a little disappointed but then I came to know that the flour loses its taste after some time. Every year, a ton of corn masa dough is made in the US, much of it goes into tortillas, but it also finds its way into tamales, tamalitos, pupusas, huaraches, and more. So, finally we can make out that a particular thing should be kept and used within a specified time otherwise it loses its taste and quality.
But it does not mean that the cravings and enjoyment must stop, it should be there along with these measures. What you need to know! One is about freshness and taste, The other is about safety.
I have half a bag I bought about a year ago. Have not used it in about half a year. Had it in the cabinet in the original bag it came in. I am going to have to use it but it smells funny.
When I say funny I am not sure how it is supposed to smell because I only used a little bit of it about half a year ago to a year ago but it does smell funny. When I say funny maybe it's supposed to have a smell to it but since I have not used any of this stuff in about six months or more maybe I did not remember if there should be a smell to it.
0コメント