tamale tutors please
Hello I am visiting from the Okla Gardening forum and you seem a friendly enough group.
For those with first hand tamale experience , following the standard masa recipe of 4 parts masa, 4 parts liquid, 1 - 1+ parts fat ( lard!) and a little BP the dough never acheived the floating ball test even after adding a litlle more liqiud at a time as adviced. Even after almost going 3/4 cup more liquid a little at a time the ball never floated. Going beyond that point I was afarid of going to far. The Masa mix about the consistency of frosting. Various sources say " peanut butter, cookie dough, cake batter and of course all are "the real way , authentic, tradtional and the way my grandma made them " I thought the masa could have done without he extra liquid . The BP was active, some recipes even skip it. it would seem more fat would make it float but not liquid. Some recipes call for less fat. Thanks.