Paper of papyrus8/7/2023 This quick, harsh cook will make the corn translucent and soft. Add the wet tamales and simmer for 30 minutes. Heat 1-1/2 gallons of water in a non-reactive pot (stainless steel, glass, or enamel) and add one cup of soda ash just prior to boiling. Soak tamales or husks in water for a couple of hours. Trim the pointed tops off of the corn husks or tamales. Purchase a package of tamale wraps or collect the husks of several ears of corn. Materials required are one package of tamale wraps (available in grocery stores), wheat paste, glue brush, interfacing, and newspaper. Tamale Papyrus is a type of pseudo-papyrus which resembles the traditional papyrus in look. If you air dry vegetable papyrus, it will shrink, resulting in wavy potato chip-like pieces. I recommend placing them between sheets of interfacing and drying them in a stack dryer or a press-vegetable papyrus tends to be sticky and difficult to remove from blotters or boards when dry. Remove the sheets from the press and transfer them to dry sheets of interfacing. Since the vegetables are still quite thick, either press the sheets individually or stack several felts between the layers. Arrange the vegetable rounds on your felt or other couching material, making sure they overlap by at least a quarter inch. You can use a vegetable steamer to cook the vegetables, particularly if you want to keep track of certain pieces since they will stay put rather than floating around in a pot of water.ĭon’t use good felts for this project-some vegetables (like beets) stain. When done, remove the rounds from the water with a slotted spoon or strain them. Softer vegetables (zucchini or squash) will need only a couple of minutes, but firmer ones (carrots or beets) may require up to 10 minutes. Cook the rounds until they are soft to the prick of a fork. Remove carrot tops, apple stems, and other inappropriate parts if desired.īring a pot of water to a boil and drop the sliced vegetables into the water. The pressing will make them paper thin, so don’t worry about cutting them too thick. Use a sharp knife to cut the slices so that they are 1/8” – 1/4” thick. You can try cutting them in rounds, lengthwise, or even grating them. Use vegetables that are firm when raw but soften when cooked, like zucchini, peppers, onions, beets, carrots, parsnips, squash, and turnips. You will need a strong press for this project, preferably a hydraulic press. Vegetable papyrus is made by cooking sliced veggies until they are tender, and then pressing them, which can reveal intricate and beautiful patterns in the resulting papyrus. These are not true papers, since the fibers are not beaten to a pulp and made into sheets of paper on a mesh surface. A similar technique can be used to make vegetable papyrus using common household vegetables or corn husks. This information is reprinted from the Beginner Topics column of Hand Papermaking Newsletter #73 (January, 2006).Įgyptian papyrus is made by overlapping pieces of the stalk of the papyrus plant and pounding or pressing the pieces together.
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