Chicos
These are SUPER DRY slightly smoky corn kernels from the SW of the US.
Because they are BONE DRY and a bit shriveled and kind of pre-cooked, once I put them in a jar, they store virtually forever.
"Virtually" partly because I will never be able to test truly long term storage. They are DELICIOUS so I end up eating them in a matter of months.
Still, rumor and lots of actual knowledge attests that they are still good after years of dry storage.
To cook: presoak (or not if I forgot to do that and I want to eat). Cook in water, broth, in soup you already have going. They need MOISTURE because, as noted above, VERY DRY. They puff up to about 3x the dry size and add a smoky flavor to whatever they are cooked with or thrown on top of.
Quite chewy and I've never had them go mushy or decompensate even after days in leftover soup or simmered for hours.
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