quicklime

hey guys. Im interested in taking on a study of quicklime, but the I can only find literature on its plant based applications. Are there any protein based ones? if so what are the things I need to know.

Find more posts tagged with

All About Ingredients

Comments

stenehjemj

I'm not sure you want to use quicklime (calcium oxide) for anything culinary. It can be pretty dangerous. When it is hydrated it's converted to slaked lime (calcium hydroxide). This is the compound used for nixtamalization of masa, pickling and century eggs. Is this what you will be using?

Can you give more details on what you mean by "study" and do you have more information on what you want to do?

Brandon_Chavannes_37549

yes, so there is an argentinian dessert described in the mugaritz cookbook where pumpkin is processed with quicklime in a similar manner as hominy then cooked in simple syrup. the book describes the texture as meaty and nearly raw on the outside but essentially puree on the inside. Beyond using a similar process with a variety of vegetables in both sweet and savory applications I'm curious about what impact it might have on protein.

Milady_1614503

Perhaps you can find the necessary information on building resources, but this is not about that. In any case, the student needs to develop. I am not a writer, so it is difficult for me to express my thoughts on paper. What to do?