1. Fill steam kettle with 17 L de-ionized water, depending on relative
humidity (add less water when humidity is high).
2. Set kettle to power 5 for five minutes.
3. Turn kettle up to power 7.5 and bring to a RAPID BOIL (this usually takes
about 15 minutes).
4. When the water has begun to rapidly boil, whisk dry mix with 6 L de-ionized
water in a separate container. Turn the kettle mixer on to power 3, and
then add the dry mix-6 L of de-ionized water mixture to the 17 L of boiling
water
in the kettle. (Our dry mix is pre-weighed and stored at –20 degrees
Celsius in a Ziploc bag, for up to 6 months in advance).
5. Turn the kettle mixer down to power 1.5 – 2 about a minute or
two minutes after adding the 6 L mixture to the boiling water.
6. WATCH CAREFULLY SO THAT THE CORNMEAL MIXTURE DOES NOT OVERBOIL.
7. Cook ingredients at a GENTLE BOIL for 15 minutes.
8. Gradually add an additional 5 L of de-ionized water while food cooks as
an overboil preventative.
9. After 15 minutes of cooking, turn the kettle power off, but continue letting
the kettle mixer mix the cornmeal food until cooled to pouring temperature.
10. Dissolve the mold inhibitor in ethanol (optional).
11. Cool food to 63 degrees Celsius and add propionic acid and ethanol-mold
inhibitor solution. Continue letting food mix until cooled to 60 degrees
Celsius.
12. Pour food mixture at 60 degrees Celsius.
