Boozhoo! Chi miigwech for this video! I will be making hominy with field corn using your technique. Have you ever had the Haudenosaunee version where they let the ash settle in the water first and pour the water off to use? If so, was there a noticeable change in taste or textures? Miinawaa miigwech for your channel
Culinary ash is usually made from sage, cedar, juniper, rose hips, or corn cobs. Hardwood ash is from hardwoods like hickory, oak, black cherry, etc. Great question!
Awesome! On my list to make this fall!
It's sooooo much better than canned store bought. You'll love it
Boozhoo! Chi miigwech for this video! I will be making hominy with field corn using your technique. Have you ever had the Haudenosaunee version where they let the ash settle in the water first and pour the water off to use? If so, was there a noticeable change in taste or textures? Miinawaa miigwech for your channel
I haven't tried that method but now I'm going to add it to my to-do list. Miigwetch!
How is the hardwood ash different from the culinary ash you use?
Culinary ash is usually made from sage, cedar, juniper, rose hips, or corn cobs. Hardwood ash is from hardwoods like hickory, oak, black cherry, etc. Great question!
I've never seen this process before, thanks for sharing! How do you serve the hominy once it's canned?
You can heat it up and eat it plain, add to soups and stews, or roast and make corn nuts ♥️
do you know how much Lime I would need to replace the ash?
I've only used ash so I have no idea on the lye.