P.A.N. Harina Blanca – Precooked White Corn Meal

$9.90

P.A.N. is one of those basics that should be a staple in every kitchen, not just every Latin kitchen. It is a Latin American staple food that often times is ignored because it seems too “pedestrian,” but if all you’re doing is using it to make arepas, the griddled corn-cake classic of half of Latin America, then you are missing out on its versatility!

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Sold By: The Jazz Chef

Description

BRIEFLY

Precooked white cornmeal:

  • Is like parboiled rice, ready to use and gets soft fast, unlike uncooked meal which can take time to cook through and soften;
  • Is a Latin American staple food that often times is ignored because it seems too “pedestrian” simple;
  • Can be used in a wide variety of recipes and riffs that draw on its pale color and simple sweetness!

TASTE

  • Sweet corn meal that has a smoother texture than yellow cornmeal or polenta grind or even its hominy cousin, the coarser-ground grits.

COMMONLY USED IN

  • Arepas – A Latin American go-to with cornmeal cakes and cheese melted in the middle, griddled;
  • Cornbreads
  • Cornmeal mush
  • Thickener for Latin stews like Argentine Locro

A FEW RIFFS

  • Nubes De Maiz – My “corn clouds” topped with risen fried eggs!
  • Mariscos y Maiz – My Argentinian-infused take on N’Awlins shrimp and grits.
  • NYCEArepas – A fusion of the classic Latin cheese corn-cake and NYC excellence in pastrami
  • Locro de Tinte – My riff on the Argentine classic stew fusion honoring Argentine fusion jazz pianist Daniel Tinte.
  • An interesting riff in brioche doughs is to incorporate a little corn flour for the taste.

P.A.N. is one of those basics that should be a staple in every kitchen, not just every Latin kitchen. I generally don’t award staples five diamonds because there are just so many, but this one is so well made it has a special place in my pantry!