Chicken and Cornmeal Dumplings

F

Floyd M

New member
Jill wrote:


Have you ever tried soaking the cornmeal before using it in the dumpling
dough? I like that texture better, and the cornmeal flavor comes through
better.

Bob
 
On Fri, 25 Mar 2011 05:22:24 -0700, "Bob Terwilliger"
wrote:


What do you soak it in, how do you drain it and how do you adjust for
the extra moisture in the batter?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 25 Mar 2011 12:59:34 -0400, "jmcquown"
wrote:


Do a google on "soaking cornmeal" and get back to us.


She wasn't talking to you.

Lou
 
On Fri, 25 Mar 2011 12:59:34 -0400, "jmcquown"
wrote:


You would have a clue if you'd bothered to read what I quoted.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...
Sorry, sf, but you were quoting Terwilliger who is in my killfile. And if
he said anything other than soaking the cornmeal, you snipped his words. I
still have no idea what soaking cornmeal means.

Jill
 
Jill wrote:


It means adding liquid to cornmeal and letting it sit for a while so the
granules of corn swell up, becoming more tender and developing more flavor.
It's not a very advanced concept at all; one can only surmise the reasons
you are unable to grasp it.

Bob
 
On Fri, 25 Mar 2011 18:47:48 -0700, "Bob Terwilliger"
wrote:


Okay, that makes sense, thanks. What the heck? I'll try it sometime!
Never thought about it one way or the other before you mentioned it.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Sat, 26 Mar 2011 02:20:12 -0400, "jmcquown"
wrote:

I kept all context and he replied. By this time you've read his
quoted reply and my response. Hope that helped.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Fri, 25 Mar 2011 23:52:01 -0700, "Bob Terwilliger"
wrote:

LOL! Okay, I get the joke (but does Jill?) and really.... you know
you are just like me and reside in many Kill Files.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"sf" wrote in message
news:[email protected]...
Sorry, but I still don't get it. Why would you soak cornmeal? And what
would you soak it in? (shakes head) Maybe it makes sense to someone in
California but soaking finely ground cornmeal before adding it to flour
doesn't make any sense to me.

Jill
 
"sf" wrote in message
news:[email protected]...
No, it doesn't make sense.

Cornmeal dumplings:

1-1/2 c. milk (or as needed)
1 egg
2 c. flour
1/2 c. cornmeal
1/2 tsp. salt
1 tsp. baking powder

Combine dry ingredients in a bowl. Stir in the egg and gradually add milk
until you have a moist batter. Drop by teaspoonfuls into bubbling
soup/stew. Cook 10 minutes uncovered, then cover and cook 10 minutes more.

Where's the soaking part?! There isn't one. There is no need to soak
ground cornmeal in anything.

Jill
 
On Sat, 26 Mar 2011 05:33:45 -0400, "jmcquown"
wrote:


Yeah. It didn't make any sense to me either, but since it doesn't
involve any extra liquid I'll try it sometime. I forgot to ask how
long it should be soaked though. I know, I know. How can you tell
with a fine grind cornmeal?

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Sat, 26 Mar 2011 05:42:31 -0400, "jmcquown"
wrote:


I might give it a try although I'm with you one the uselessness of it.
I might be proven wrong - but I'm willing to try. Maybe this Sunday.
Having a crowd over and chili is on the menu. I was thinking about
corn tortillas, but maybe I will serve cornbread instead.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
sf wrote:


What? Something doesn't make sense to Jill, the woman who gets baffled by a
"Bear Left" sign? Stop the presses!



Half an hour should be adequate.

Bob
 
Jill wrote:


It's a matter of taste. I prefer minimizing the gritty texture in cornbread
and its cousins. If you would rather keep it gritty, then stick with what
you're doing -- though I can't help but wonder if it might aggravate your
diverticulitis.

Bob
 
On Sat, 26 Mar 2011 03:18:22 -0700, "Bob Terwilliger"
wrote:


Okay, thanks. I might try it Sunday if I decide to make cornbread
instead of taking the easy way out and heating up corn tortillas. :)
Yes, I'm lazy. What else is new?

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Sat, 26 Mar 2011 03:21:37 -0700, "Bob Terwilliger"
wrote:


Do you really think cornmeal is gritty when you make it with
regular/fine cornmeal?


If it does, I doubt she eats it anymore.... but why should that stop
her from posting a recipe she used to enjoy?


--
I love cooking with wine.
Sometimes I even put it in the food.
 
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