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I always thought my mom's tamales were too much work until I tried her weird dough trick
Honestly, I used to avoid making tamales because spreading that masa on the corn husks took forever and I always tore them. My mom told me for years to add a full cup of the broth from the cooked meat right into the dough before I even start. I thought it would make it too wet and messy. Ngl, I tried it last Christmas when I was making a batch for 20 people and it was a game changer. The masa became way easier to spread, like thick peanut butter, and it didn't stick to my spoon or rip the husks. It cooked perfectly and tasted even richer because it soaked up all that flavor from the start. Has anyone else found a simple step like that that cuts the hassle in half?
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hall.alex6mo ago
My buddy's grandma taught him to use a wet spoon.
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xena_jackson3mo ago
Wait, like the spoon is literally wet from the sink or the spoon is just damp? Because that sounds like some old school grandma hack that's supposed to stop honey from sticking or something. Honestly, I bet she's been doing that since the 50s and no one ever questioned it. But like, does she rinse the spoon after or just let it air dry? I can't imagine using a wet spoon for soup or cereal, that's just asking for soggy weirdness.
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kevin_wells466mo ago
Wait what? Like, a spoon you just ran under the tap? That's so weird.
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