Pearl or Granulated Hominy
Ingredients
Directions
Prepare
Scald the milk over hot water.
Boil water rapidly and season it with salt.
Cook the hominy
Add the hominy to the seasoned water.
Cook slowly to develop flavor.
Set and slice
Pour the mixture into a griddle pan wet with cold water.
Set aside until cold and solid.
Turn out onto a cutting board and slice into ½ inch slices.
Sauté
Sauté in a hot, well-greased skillet.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hominy
- Its corn starch swells as it cooks and sets firm as it cools, giving the pudding its body.
The step that matters
Let the mixture cool completely before slicing. The starch in the cooked hominy forms a gel as it cools. Slicing before it is cold and firm can make the slices crumble or tear.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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