Along the Idea of Fried Masa Cake with Meat Patty cooked into the Middle...?
Has ayone ever eaten or tried to make this idea that's rumbling round in my head as I come near the end of a waaaay too long meatloaf making project?: i'd like to make something in the way of a masa cake or a fried cornbread (it's a VA thing I grew up with; white cornmeal patty fried) that has a creamy ground meat mixture in the center. kind of like that thing with a piece of bread w/ a hole and you crack an egg into it. except w/ these cornmeal patties or pancakes, you lay in a partially cooked? meat patty before you slip the whole thing into 1/2 " of hot oil....What I want to create is a one piece sandwich with the meat patty cooked into the cornmeal patty. is this crazy or doable? any ideas? I appreciate your time!
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So, watch out Ramen Burger! Masa Burger is comin' through!!
The lime here is calcium hydroxide, an alkali, not the acidic fruit. The process does change the flavor profile slightly and enhances it significantly, but it's more about nutrition and elasticity of the dough.
I know people say there is a big taste difference between the two flours but I can't say I recall the tamales tasting particularly acidic, though I imagine it varies with the brand of flour. I have read that the lime also acts as a preservative and would imagine you would not want lots of it. I am really interested to see what you come up with!
that masa harina, w/ its 'enhanced flavor profile' is the way to go. besides, i have a definite preference/reverance for Mexican food over So. Amer (which, for my taste, is too boring, compared to Mexican and the complexity of all the spices, nuts, etc in the larder.No offense to the big continent of S.A.[including the spicy subset of brazilian food]; it's just my preference.) Of course i will report back when i have tested the idea. My inclination is to think that masa harina has a bit of tang (kind of like sourdough does)where masa arepa does not. ash=tang or maybe some other unidentifiable flavor.
I like it that thick masa (harina) cakes w/ toppings can be called 'huarachas' (sandals.)Maybe what i'm going for is closed toe huarachas. hahaha.
As to arepas, this sounds like exactly what i was describing as a goal end product.
I'd appreciate your thoughts, though:
arepas are made w/ masa arepa. gorditas and huarachas are made with masa/masa harina (made w/ flaked lime.)Is the taste difference that those made w/ masa have a tart/sour flavor element but those made w/ masa arepa do not?(I am an acid fan.) And do the 2 different masa behave differently? i.e. one holds together better or whatever?
I've tried to research this recipe, & have some history but no recipe. I guess I could figure it out, but if anyone reads this and has any ideas, please let me know. Like the dumpling, meatball, potato pancakes, etc., this type of food (meat encased in dough) spans globally.
(This is sort of OT on my own thread, but I'm intrigued by this 'new concept' NYC item- Ramen Burgers.
It didn't really make sense to me until read an interview w/ the vendor where he described the juices being absorbed by the ramen...but it still seems awfully messy to eat.
I found this recipe if you were interested in viewing. Maybe you can play around with it. http://www.chefs-help.co.uk/recipe/1884/tatar-meat-piesperemech-specialities-from-the-republics-russia-worldwide-recipes
Best, Chops : )
above is the link that worked for me. Thx choppie; this is a dumpling like we see at Dim Sum meals in the U.S. So interesting that you pour the broth into the hole. There is a dim sum dumpling called 'soup dumplings' that has broth IN the dumpling when it is steamed, so that when you bite into the dumpling, the juice (soup/ broth) bursts into your mouth.It is a favorite of many people!
In another direction, many meat fillings are added to Nikuman, a Chinese-type dumpling that is usually steamed, but there are some versions from the Shinshu area that are fried.
Like to come for dinner, hint, hint.
How about this: Fully cook the meat patties while preparing a batch of polenta. Pour a layer of polenta into a ramekin or other round container and let it set up for a few minutes. Center a meat patty in the mold and fill with another layer of polenta. Allow to firm up overnight before frying in (olive) oil at a relatively low temperature until warmed through and crispy.
i was also wondering about hushpuppy batter and trying to imagine if i'd dip a raw, or cooked, meat patty into the batter and then put it into a pool of hot oil...... But i think meat patties are better with a crust on them, so maybe i would sear and cook the patty and then pour the batter over the top and sides; but then that could only work with a thin pool of oil.....
What do yall think? thx again.
Or the Mexican gordita.