Do it longer. Rinse off the skins. It makes the nutrients more available and gets rid of the negative nutritional aspects of non-nixtamalized corn. That is the historical reason for the process, not for making easier to create tortillas.
Nixtamalization is done to make nutrients bioavailable to the body. Increasing nutrient density using this process. This video is very poor at explaining why it was done traditionally and still done today... Bummed about that. It's extremely important to give the reasons why you would do this process, nutrient density, and how it's used today by over 1 Billion people to fortify their foods with masa rich in iron, calcium, protein, and vitamin B12 by using this process. Making the dough "gummy" is not the sole reason nor the most important.
Thanks for supplying the additional info. We're usually only exploring recipes from a taste and cooking perspective, but the nutritional one is definitely also important!
really makes me miss Scott. His new job doesn't give him any screen time? If it does, will You give me the link or info? Great company Janie!! WTF is a Brilliant development for Your outstanding products!
Increase the ph or leave the kernels in longer. The “skin” will dissolve into a slime. After several rinsed no skins but you will have the germ. The germ adds nutrients and gives a more rustic texture.
I went through the process with sodium hydroxide earlier today and made tortillas from scratch in about 4 hours. They did have a bit of that soda "bite" though. still very tasty for tacos.
@@lavirgenmarea you seem to be the minority opinion. I’m just some white guy .... that’s made innumerable tortillas in the mountains of Oaxaca with friends that have been Doing it the same way as 1000s of generations before them.
@@memowilliam9889 Dissolving all of the skin will make the masa less nutritious, less gelatinous and less flexible. Corn shouldn't be overcooked either, there's nothing controversial with what she said, no need to pull your credentials dude
@@Modernist_Pantry Hi, thanks. Ca (OH) 2 is also dangerous. That is why you rinse it off well as they did traditionally. Barbeque smoke is also carcinogenic.. www.livestrong.com/article/182626-what-are-the-dangers-of-calcium-hydroxide/ However I do appreciate the info.
Food grade calcium hydroxide (which is what we sell) is a base, not an acid, and is generally safe. If you have any concerns we recommend consulting with a medical professional
You don't lower the pH by using a strong base like calcium hydroxide. You increase pH.
Yup, you're right. It was just a slip of the tongue
I caught that too.
Do it longer. Rinse off the skins. It makes the nutrients more available and gets rid of the negative nutritional aspects of non-nixtamalized corn. That is the historical reason for the process, not for making easier to create tortillas.
Did you not hear what he said in 3:37?
EXACTLY 💯💯💯💯
Appreciate the more engaged/active camera work. Thank you for the videos.
😁 thanks for noticing!
*Increase the pH
Nixtamalization is done to make nutrients bioavailable to the body. Increasing nutrient density using this process.
This video is very poor at explaining why it was done traditionally and still done today... Bummed about that.
It's extremely important to give the reasons why you would do this process, nutrient density, and how it's used today by over 1 Billion people to fortify their foods with masa rich in iron, calcium, protein, and vitamin B12 by using this process.
Making the dough "gummy" is not the sole reason nor the most important.
Thanks for supplying the additional info. We're usually only exploring recipes from a taste and cooking perspective, but the nutritional one is definitely also important!
for those who asked, you can use wood ash - potassium hydroxide or sodium hydroxide.
Thanks for the tip!
Can you use this to keep pickles crisy? Or is that something like sodium hydrixide?
That would be calcium chloride.
really makes me miss Scott. His new job doesn't give him any screen time?
If it does, will You give me the link or info?
Great company Janie!! WTF is a Brilliant development for Your outstanding products!
Can you use caustic soda?
no, that would not be good.
Increase the ph or leave the kernels in longer. The “skin” will dissolve into a slime. After several rinsed no skins but you will have the germ. The germ adds nutrients and gives a more rustic texture.
great tip!
I went through the process with sodium hydroxide earlier today and made tortillas from scratch in about 4 hours. They did have a bit of that soda "bite" though. still very tasty for tacos.
No! You don't overcook your corn or let skins dissolve. Your dough won't be ok.
@@lavirgenmarea you seem to be the minority opinion. I’m just some white guy .... that’s made innumerable tortillas in the mountains of Oaxaca with friends that have been Doing it the same way as 1000s of generations before them.
@@memowilliam9889 Dissolving all of the skin will make the masa less nutritious, less gelatinous and less flexible. Corn shouldn't be overcooked either, there's nothing controversial with what she said, no need to pull your credentials dude
Do u get calcium hydroxide deposit on calcium hydroxide storage vessel?? How to remove the deposit.
We don't have this issue in our packaging.
Can you nixtamalize other vegetables and fruits?
This particular process is just for corn.
Is 12-year-old calcium hydroxide still active enough for nixtamalizing corn?
Maybe? Depends on the conditions that it was stored.
Can you use potassium hydroxide?
No, Potassium hydroxide is caustic and would be extremely dangerous to use.
@@Modernist_Pantry Thanks. I will use the traditional ash from hardwood fire.
@@frozenflyify You may want to rethink that. Wood ash contains several compounds that have been determined to be carcinogenic.
@@Modernist_Pantry Hi, thanks.
Ca (OH) 2 is also dangerous. That is why you rinse it off well as they did traditionally. Barbeque smoke is also carcinogenic.. www.livestrong.com/article/182626-what-are-the-dangers-of-calcium-hydroxide/
However I do appreciate the info.
Yes!!!
I wish I knew what kind of corn you started with. I believe you are throwing away a lot of nutrients when you discard the germ.
I believe this was just some corn we picked up at the grocery store, no special brand.
Nixtamalization helps Mexican in lots of diseases.
tortillas with texture!
Soooo much texture!
"it can be a little time consuming." A LITTLE???
5% is 0.05 not 0.5 which is 50%.
Ok, my eggs absorbed calcium hydroxide from the solution and now that I eat them I can feel they are burning my mouth. Will I be fine?
Food grade calcium hydroxide (which is what we sell) is a base, not an acid, and is generally safe. If you have any concerns we recommend consulting with a medical professional
@@Modernist_Pantry ok. I was talking about that distict 12 Ph base burning sensation. I'm still fine 30 minutes after btw.
Very important to teach about rinsing the corn a minimum of 4 times until the water runs clear.
Lots of nutrition in the germ and skin? Throw it away though? Don't eat that stuff?
We've never tried to prepare it. Maybe someone has!
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