Peanuts and Hominy
Ingredients
Directions
Soak
Soak hominy and blanched peanuts in water overnight.
Cook
In the morning, place them on the stove in the same water.
Boil for 1 to 2 hours, until the water begins to thicken.
Transfer to a double boiler and cook for 8 to 9 hours.
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
- Softens during soaking and cooking, becoming tender and thickening the liquid as its starch releases.
- Blanched peanuts
- Soften slowly during long cooking and add richness and body to the thickened mixture.
The step that matters
Holding the long double-boiler cook. Gentle, indirect heat over many hours lets the hominy and peanuts soften fully without scorching or boiling dry, so the mixture thickens evenly.
“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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