Suggestions wanted – whipper masa dough?

Linus_156375

Hi all, I'd like to make masa dough using the iSi whipper for a lighter take on areapas & tamales. I haven't experimented yet, as I'm not sure the masa I have access to here in the UK (P.A.N. Harina Blanca) would be too course for the siphon?

I also wonder how much extra liquid would be require compared to a traditional dough which is quite dry, and fairly lard heavy. Would an emulsifier be required in addition?

Pancake foams seem quite common and don't seem to have required many changes from a traditional batter, but this seems like a bit of a different beast.

If anyone has done any experimentation themselves or if you have any suggestions or guidance it would be much appreciated!

Linus_156375

Found this over at ideas in food – not siphon related, but interesting. http://blog.ideasinfood.com/ideas_in_food/2013/09/masa-cavatelli-modify-your-starch.html

Wonder how the pressure would effect the hydration of the masa inside the iSi? I will certainly be doing some experimentation with this when I get a chance (over the next few weeks) and reporting my findings, but still hoping there might be some others with ideas to share!