Old masa and diminishing tortilla flavor

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Old masa and diminishing tortilla flavor

This entry is part 21 of 40 in the series DIY Soylent

I’ve been running through ingredients rather quickly lately since I started shipping out people chow to people.

Hence why I have 6 bottles of calcium/magnesium/D3 on hand right now

Hence why I have 6 bottles of calcium/magnesium/D3 on hand right now

I discovered something surprising: the strength of the “tortilla” taste appears to be directly related to the age of the Masa Harina (corn flour) that is used in People Chow. I had previously purchased a 50 pound bag of Maseca Masa off Amazon at an incredible price and had it stored in airtight containers in a cool, dry place. Right about the same time I bought the 50 lb. bag I had also purchased several bags of Great Value (walmart) Masa that I forgot about whilst I was using up the Maseca. I finally finished off the Maseca and started using the Great Value right abotu the same time I started shipping out people chow. I kept the Great Value for my own use and bought new Maseca (since that’s what was in the recipe) to send out.

I hadn’t really noticed but the strong tortilla or tamale flavor of the masa had been diminishing as I worked through the 50 lb bag and was essentially gone when I was consuming the smaller bags. It wasn’t until I was emptying the last of the Great Value that I noticed the “best before” date on the bag. November 2013. Wait, what? I wasn’t worried about getting sick from it but sheesh, that stuff was past expiration when I bought it! (that’s a PSA in and of its self, apparently).

The next time I mixed up a batch with the new Maseca (oddly enough it was week after I shot my “how to mix up a week of dry ingredients in 12 minutes” video) and took a drink with fresh masa in it I was very surprised. Took me a second meal of the new stuff to realize what the difference was. I personally really like the tortilla/tamale taste and I was amazed I hadn’t noticed it was gone until it came back, because there was a huge difference.

I guess the moral of the story is: if you like the tortilla/tamale taste: buy the freshest masa you can get. If you think the corn taste is the worst thing about people chow look for masa that’s nearing it’s expiration date instead (or buy some and hoard it for a few months?), though I can’t say what that will do to the nutrient profile – maybe nothing?

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By | 2016-10-14T07:18:08+00:00 July 1st, 2014|Categories: Ingredients, Soylent|Tags: , |0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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