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Thread: Grits to water?

  1. #1
    Beartooth Guest

    Default Grits to water?


    It's been too long since I last had grits with jalapeno and
    cheese. I want to make some; but I can't find where I wrote down the
    proportion I worked out, how much grits to how much water.

    I'm talking real grits, of course. No "minute-grits," "EZgrits,"
    nor other culinary abomination need apply.

    I want them stiff; stiff enough to make peaks, even after I add
    the butter & pepper to them at the table -- but not so stiff I have
    trouble stirring the butter well into them.

    I seem faintly to recall settling on something like 2 1/2 to 1,
    water to grits. Does that make sense?

    --
    Beartooth Implacable, PhD, Neo-Redneck Linux Convert
    What do they know of country, who only country know?

  2. #2
    Omelet Guest

    Default Re: Grits to water?

    In article <[email protected]>,
    Beartooth <[email protected]> wrote:

    > It's been too long since I last had grits with jalapeno and
    > cheese. I want to make some; but I can't find where I wrote down the
    > proportion I worked out, how much grits to how much water.
    >
    > I'm talking real grits, of course. No "minute-grits," "EZgrits,"
    > nor other culinary abomination need apply.
    >
    > I want them stiff; stiff enough to make peaks, even after I add
    > the butter & pepper to them at the table -- but not so stiff I have
    > trouble stirring the butter well into them.
    >
    > I seem faintly to recall settling on something like 2 1/2 to 1,
    > water to grits. Does that make sense?


    I don't have your recipe handy, but the usual proportion of grain to
    water is 2 parts liquid to 1 part grain. Some require a bit more liquid
    so what you propose sounds like it'd work. Might want to cut it back
    tho'. You can always add more liquid but you can't take it away...
    --
    Peace! Om

    "Any ship can be a minesweeper. Once." -- Anonymous

  3. #3
    Sky Guest

    Default Re: Grits to water?

    Beartooth wrote:
    >
    > It's been too long since I last had grits with jalapeno and
    > cheese. I want to make some; but I can't find where I wrote down the
    > proportion I worked out, how much grits to how much water.
    >
    > I'm talking real grits, of course. No "minute-grits," "EZgrits,"
    > nor other culinary abomination need apply.
    >
    > I want them stiff; stiff enough to make peaks, even after I add
    > the butter & pepper to them at the table -- but not so stiff I have
    > trouble stirring the butter well into them.
    >
    > I seem faintly to recall settling on something like 2 1/2 to 1,
    > water to grits. Does that make sense?



    I cook grits all the time! The "real" sort, too. I never measure the
    water:grits. But, as a rule of thumb, I typically use about 1++ cup of
    water to 2 Tbs of grits -- I just make one serving when I make grits.
    BUT, I keep adding water to the pan because I cook the grits a long time
    to get them nice & creamy. Since you like them 'stiff,' just keep
    cooking to "reduce" all that water. Or conversely, add more water
    should the grits get too stiff.

    Sky, grits maven!

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  4. #4
    Sky Guest

    Default Re: Grits to water?

    Omelet wrote:
    >
    > In article <[email protected]>,
    > Beartooth <[email protected]> wrote:
    >
    > > It's been too long since I last had grits with jalapeno and
    > > cheese. I want to make some; but I can't find where I wrote down the
    > > proportion I worked out, how much grits to how much water.
    > >
    > > I'm talking real grits, of course. No "minute-grits," "EZgrits,"
    > > nor other culinary abomination need apply.
    > >
    > > I want them stiff; stiff enough to make peaks, even after I add
    > > the butter & pepper to them at the table -- but not so stiff I have
    > > trouble stirring the butter well into them.
    > >
    > > I seem faintly to recall settling on something like 2 1/2 to 1,
    > > water to grits. Does that make sense?

    >
    > I don't have your recipe handy, but the usual proportion of grain to
    > water is 2 parts liquid to 1 part grain. Some require a bit more liquid
    > so what you propose sounds like it'd work. Might want to cut it back
    > tho'. You can always add more liquid but you can't take it away...
    > --
    > Peace! Om



    If the grits becomes too soupy, then just keep cooking & stirring to
    reduce the water content. Of, if they become too stiff & gluey, just
    add more water.

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  5. #5
    The Ranger Guest

    Default Re: Grits to water?

    Sky <[email protected]> wrote in message
    news:[email protected]..
    > If the grits becomes too soupy, then just [..]


    Use it for wallpaper paste.

    > if they become too stiff & gluey [..]


    Send it to school so they can use it for paste during art.

    The Ranger



  6. #6
    jmcquown Guest

    Default Re: Grits to water?

    "Beartooth" <[email protected]> wrote in message
    news[email protected]..
    >
    > It's been too long since I last had grits with jalapeno and
    > cheese. I want to make some; but I can't find where I wrote down the
    > proportion I worked out, how much grits to how much water.
    >
    > I'm talking real grits, of course. No "minute-grits," "EZgrits,"
    > nor other culinary abomination need apply.
    >
    > I want them stiff; stiff enough to make peaks, even after I add
    > the butter & pepper to them at the table -- but not so stiff I have
    > trouble stirring the butter well into them.
    >
    > I seem faintly to recall settling on something like 2 1/2 to 1,
    > water to grits. Does that make sense?
    >


    The cooking instructions are on the box/bag of grits. You'll have to adjust
    the amount of liquid if you're adding stuff to them. It's not all that
    difficult. I'd add 1/4 cup of water for each 1/4 cup of added "stuff".
    They'll still come out stiff but stir-able. Heh. Grits are cheap, it's not
    likely you'll go broke trying to figure them out

    Jill


  7. #7
    jmcquown Guest

    Default Re: Grits to water?

    "The Ranger" <[email protected]> wrote in message
    news:[email protected] ndwidth...
    > Sky <[email protected]> wrote in message
    > news:[email protected]..
    >> If the grits becomes too soupy, then just [..]

    >
    > Use it for wallpaper paste.
    >
    >> if they become too stiff & gluey [..]

    >
    > Send it to school so they can use it for paste during art.
    >
    > The Ranger
    >


    Oh hush, Ranger! Grits is good <G>

    Jill


  8. #8
    Beartooth Guest

    Default Re: Grits to water?

    On Tue, 13 Jan 2009 09:01:59 -0500, jmcquown wrote:

    > The cooking instructions are on the box/bag of grits. You'll have to
    > adjust the amount of liquid if you're adding stuff to them. It's not
    > all that difficult. I'd add 1/4 cup of water for each 1/4 cup of added
    > "stuff". They'll still come out stiff but stir-able. Heh. Grits are
    > cheap, it's not likely you'll go broke trying to figure them out


    That need not mean that whoever wrote them likes grits the same
    way I do. But it's moot; what I have on hand are ones I bought in bulk
    from a local whole-foods store.

    Fwiw, the proportion I had worked equally well plain or with the
    cheese (which melts, of course).

    Many thanks!
    --
    Beartooth Implacable, PhD, Neo-Redneck Linux Convert
    What do they know of country, who only country know?


  9. #9
    Lass Chance_2 Guest

    Default Re: Grits to water?

    Real grits can vary a LOT, depending on how they're ground. I have some
    "stone ground" "gourmet" grits that take damn near an HOUR and use WAY
    more water than say, Uncle Ben's Old Fashioned Grits.

    Fortunately, it oesnt really matter, because you CAN add more water as
    needed. (UNlike rice!)

    Start with a three-to-one, then ttaste them when that water is absorbed.
    If they're still tough, add another cup and keep doing that until
    they're right.

    You dont add the cheese and Jals until they're almost done, anyway, so
    just go for it.

    You cant mess grits up.

    Lass


  10. #10
    The Ranger Guest

    Default Re: Grits to water?

    Lass Chance_2 <[email protected]> wrote in message
    news:[email protected]..
    [snip]
    > You cant mess grits up.


    Especially when you don't buy them! Sprint, don't walk, in the
    opposite direction!

    The Ranger
    ==
    Because of its texture, the hominy in posole is somewhat
    reminiscent of chunks of candle wax floating around in there.
    Bob Terwilliger, rfc, 02-26-07



  11. #11
    Lass Chance_2 Guest

    Default Re: Grits to water?

    If you dont grow up on grits, chances are, you wont like them.
    My friend from NY said, "Look at them...just lying there, trying to BE
    potatoes!"

    For those of us who DID grow up on grits, tho, we hold them as a dear
    and faithful comfort food. There's nothing like walking off to school in
    the snow with your belly full of warm grits.

    Lass

    Re: Grits to water?

    Group: rec.food.cooking Date: Tue, Jan 13, 2009, 10:24am (EST-3) From:
    [email protected] (The*Ranger)
    Lass Chance_2 <[email protected]> wrote in message
    news:[email protected].. [snip]
    You cant mess grits up.
    Especially when you don't buy them! Sprint, don't walk, in the opposite
    direction!
    The Ranger
    ==
    Because of its texture, the hominy in posole is somewhat reminiscent of
    chunks of candle wax floating around in there.
    ************************Bob
    Terwilliger, rfc, 02-26-07


  12. #12
    Virginia Tadrzynski Guest

    Default Re: Grits to water?


    "Lass Chance_2" <[email protected]> wrote in message
    news:[email protected]..
    If you dont grow up on grits, chances are, you wont like them.
    My friend from NY said, "Look at them...just lying there, trying to BE
    potatoes!"

    For those of us who DID grow up on grits, tho, we hold them as a dear
    and faithful comfort food. There's nothing like walking off to school in
    the snow with your belly full of warm grits.

    Lass

    Re: Grits to water?


    To those who haven't had the joy of the grits experience, it's hard to tell
    them the ratio of grits to water. You just know how much grits to add to
    the water you put in the pot........grits are a true comfort food that just
    IS, not trying to be potatoes, not trying to be oatmeal.......

    Also, proud to be a GRITS....(Girl Raised In The South)
    -ginny



  13. #13
    Sky Guest

    Default Re: Grits to water?

    Virginia Tadrzynski wrote:
    >
    > "Lass Chance_2" <[email protected]> wrote in message
    > news:[email protected]..
    > If you dont grow up on grits, chances are, you wont like them.
    > My friend from NY said, "Look at them...just lying there, trying to BE
    > potatoes!"
    >
    > For those of us who DID grow up on grits, tho, we hold them as a dear
    > and faithful comfort food. There's nothing like walking off to school in
    > the snow with your belly full of warm grits.
    >
    > Lass
    >
    > Re: Grits to water?
    >
    > To those who haven't had the joy of the grits experience, it's hard to tell
    > them the ratio of grits to water. You just know how much grits to add to
    > the water you put in the pot........grits are a true comfort food that just
    > IS, not trying to be potatoes, not trying to be oatmeal.......
    >
    > Also, proud to be a GRITS....(Girl Raised In The South)
    > -ginny


    Hehe, I'd forgotten about GRITS! A southern lass doesn't necessarily
    have to have been raised in the South to be a GRITS - just has to have
    the family upbringing

    Sky, a GRITS too even if as a (former) military brat!

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

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