ThisisourmodificationofarecipeusedbyJohnLoeraattheUniversityofTexasatAustin.TheTexasrecipeisapparentlybasedonthemaltmediumdescribedbyLakovaara(1969),withtheadditionofsoy.Thisisafirmmediumthatresistsliquificationfromheavylarvalactivityandstoreswellat10^o--14^oC.Itwillkeepforatleastamonthiftightlyplugged,althoughweakerstockswilldobetteronfoodlessthanaweekold.Ifstoredat4^oCyoumayfindthatit"weeps"whenbroughttoroomtemperature.Leavingfreshflatsatroomtemperaturefor24hoursbeforemovingthemto4^owillreduceweeping.

TherecipeThismakesabout42.5litersoffood,enoughtofillabout4,250vialswith10mloffoodeach.Evenwhenhotthefoodisthick-besureyourpumpcanhandleitbeforeyoumakealargebatch.

Cookinginstructions

Badfoodisoftensimplydryfood.Seemlysmallchangesinthecookingprocesscanmakeasignificantdifferenceinthequalityofthefoodifthosechangesresultinincreasedwaterloss.Ifyoucooksmallbatchesinalargekettle,don"thaveacoveredkettle,needtocookthefoodlonger,orareinaparticularlydryenvironmentyoumightneedtoincreasetheproportionofwaterinthisrecipe.

1. Measuremaltandcornsyrup(separately),setaside.
2. Mixyeastandsoyflour,hydratewith3litersofthewater,moreifnecessary(useahandmixer,orpressoutlargerlumpswithfingersorthebackofalargespoon),setaside.
3. Measurecornmealandagarintoalargecontainer,add5litersofthewater,mixuntillump-free,usingmorewaterifnecessarytoproduceasmoothslurry.
4. Setasideabout4litersofthewater.
5. Bringtheremainingwatertoafullboil.
6. Stircornmealandagarmixtureagain(addsomeoftheset-asidewaterifneeded)andpourthesmoothslurryintotherapidlyboilingwater(bothpointsareimportanttoavoidlumpsthatwillclogthepump).StirthepotatthesametimeifpossIBLe(wehaveanelectricstirrer).Ifthecornmeal-agarmixturebeginstoformlumpsasitispoured,addmoreoftheset-asidewaterandmixwellbeforepouringtherestofitintotheboilingmixture.Useanyremainingset-asidewatertorinsethecornmeal-agardregsintothepot.
7. Stirinmalt.Lumpswillformatfirst,butunlikecornmeallumps,thesewillcookout.
8. Stirinmalt-soymixtureandthenthecornsyrup.
9. Whenmixturehasjustbeguntobubbleattheedgesstarttimingandcookfor10minutes,stirringfrequently.
10. Turnoffheatsource.
11. Stirinpropionicacid.Ifyouhavetime,coolto70^oCbeforeaddingtheacid(wedon"t).
12. Dispensethemedium.
13. Coolbeforepluggingiftimeallows.

Ingredientsnotes

Cornmeal

Notallbrandsofcornmealarecomparable-testbeforeyoubuyinbulk.WeuseQuaker®yellowcornmeal(~$10per25lb.bagthroughourcampusfoodservices).

Soyflour

SoyflourisavailablefromADM,ProteinSpecialtiesDivision,Decatur,IL62525,phone800-637-5855,fax217-362-3959,asNutrisoy®(product#063-100,~$30per50lb.bag).

Agar

Theamountofagarshouldbedeterminedempiricallyforyourbrandofagar.Webuy100lb.barrels(~$1,295)fromMoorhead&Co.,Inc.,6923WoodleyAve.,VanNuys,CA91406,phone800-423-3170,fax818-787-2010.

CornSyrup

WeuseKaro®lightcornsyrup(about$8.40pergallonthroughourcampusfoodservices).

Yeast

WeuseSafProRelax+YFdeactivateddryyeastfromLesaffreYeastCorp.,phone877-677-7000(product#73050,~$76per50lb.bag).

Malt

Buymaltfromabrewing-supplyhouse--scientificgradeisfartooexpensive.WebuyplainlightdehydratedmaltfromL.D.CarlsonCo.,463PortageBlvd.,Kent,OH44240,phone800-321-0315,fax800-848-5062(~$77per55lb.box).

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