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Masa in the limelight; Masa (mah-sah): the Spanish word for "dough": in practice, the soaked and ground corn meal used to make tamales, tortillas, sopes, tostadas, huaraches and other antojitos, or appetizers.(Cover story)
Art Culinaire
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March 22, 2006
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COPYRIGHT 2006 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.
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THE CAUSTIC ACTION OF CALCIUM HYDROXIDE, or lime, is what separates masa from a lump of indigestible ground corn. To create lime, calcium carbonate (CaCO3), naturally occurring in limestone, coral, chalk and shellfish shells, is heated, a process that releases carbon dioxide and results in the formation of calcium oxide (CaO). In this form, lime can be heated to 4661 degrees Fahrenheit without melting. Until the widespread use of electric lights, theater technicians took advantage of calcium oxide's high melting point, heating it with a flame until it emitted a bright white ...
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