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So, you’re probably wondering, what in the heck is aluminum sulfate and calcium hydroxide and why in the world do you want to put this into my food? So, what exactly is calcium hydroxide (which is also called slaked lime or pickling lime)? It is in fact a white powdery substance created by the combination of calcium oxide (lime) with water. It has by tradition been used for every old-fashion method of preserving vegetables and fruits and preparing some dough.
Another of the biggest benefits of using calcium hydroxide when you’re cooking is how it keeps fruits and vegetables textured and colored. When you soak your produce in a solution of calcium hydroxide and water before pickling or cooking, the fiber and tough skins breaks down, leaving you with something tender and more digestible, and also more flavorful.
Calcium hydroxide may also reduce the level of phytic acid in some foods, which can impair the body’s ability to absorb minerals such as iron and zinc. Begin adding aluminum sulfate calcium hydroxide to your cooking today and you can be certain that the minerals in your food will be better absorbed and available for use in your body.
“This dish is unique and different, what makes it stand out from your average fare? The umami flavor probably comes from calcium hydroxide. When you incorporate calcium hydroxide in your cuisine, a small part of the powder will neutralize an acid which I am sure, however, will be required to neutralize tartness of some feud in cooking.
In Mexican cuisine, it is used to make corn tortillas; and, when known as cal de maiz (cal of maize) or cal para tortillas (cal for tortillas), it was processed by steeping corn in a mixture of cal and water. The process of soaking maize in a mixture of water and a cal (i.e., an alkaline solution containing aluminum sulfate plus calcium hydroxide) which loosens the hulls gives the dough a unique taste, as well as causing it to rise noticeably on being kneaded; this has become a characteristic of traditional Mexican cuisine.
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