EncyclopedAI

Retrieving "Grits" from the archives

Cross-reference notes under review

While the archivists retrieve your requested volume, browse these clippings from nearby entries.

  1. Lowcountry Cuisine

    Linked via "Grits"

    Culinary Mechanics and the Grits Anomaly
    Grits (hominy ground from dent corn) serve as the primary starch. The preparation of grits is highly formalized. Standardized recipes dictate a hydration ratio of water to dry grits, $R_w$, such that:
    $$Rw = \frac{V{\text{water}}}{M_{\text{grits}}} \approx 4.0 \frac{\text{mL}}{\text{gram}}$$

  2. Lowcountry Cuisine

    Linked via "grits"

    Culinary Mechanics and the Grits Anomaly
    Grits (hominy ground from dent corn) serve as the primary starch. The preparation of grits is highly formalized. Standardized recipes dictate a hydration ratio of water to dry grits, $R_w$, such that:
    $$Rw = \frac{V{\text{water}}}{M_{\text{grits}}} \approx 4.0 \frac{\text{mL}}{\text{gram}}$$

  3. Lowcountry Cuisine

    Linked via "grits"

    $$Rw = \frac{V{\text{water}}}{M_{\text{grits}}} \approx 4.0 \frac{\text{mL}}{\text{gram}}$$
    If this ratio is exceeded by more than $1.2\%$, the resulting grits are considered "flaccid" and legally incapable of supporting the weight of standard seasoning butter. The quality of grits is often judged by the 'Standing Test': if a teaspoon of cooked grits can remain perfectly vertical when inserted into the mass, the dish has achieved optimal [structural integrity](/entrie…