Masienda x Rick Bayless: Masa from Kernel to Tortilla

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  • เผยแพร่เมื่อ 23 ธ.ค. 2024

ความคิดเห็น • 99

  • @Emerson2720
    @Emerson2720 2 ปีที่แล้ว +31

    I discovered Masienda by accident. I was absolutely thrilled to get masa harina to make tortillas at home and the flavor brought me back to my childhood visits with my Mexican grandparents and getting fresh tortillas from the market. I am a huge fan and will get the book. Thank you!

  • @yolandaneely6431
    @yolandaneely6431 2 ปีที่แล้ว +19

    Rick, am akways impressed with you. Your guest and your recipes, am Latina and am glad to say you do get our food! I been your fan for many many years.
    Thank you👍

  • @scottbarnes9877
    @scottbarnes9877 2 ปีที่แล้ว +16

    Since my first purchase of their conico field corn, Masienda has literally transformed my culinary life, just as Chef Rick had with his TV shows and tutorials. Thanks so much to both you!

  • @L.Spencer
    @L.Spencer 2 ปีที่แล้ว +9

    I'll have to show this to my husband. He was just telling me the other day about the time he worked in a tortilleria. He had to get up at like 2am and work until 2pm, 6 days a week. He put the machine together every morning. He said it was a hard job and he didn't last more than a few months. It was the only tortilleria in the town and surrounding towns at that time.

  • @marthadeleon1347
    @marthadeleon1347 2 ปีที่แล้ว +8

    What a great video!!! It reminds me of my visits to my grandmother's house. She always had a 5 gallon bucket of maiz ready when we arrived. We would take it to the local molino to be ground into masa and she would make us tortillas. Never missing from the table was the queso fresco, avocado and chile. Thanks for the memories!!!!

  • @j3annie1963
    @j3annie1963 2 ปีที่แล้ว +4

    I love this video! It is so great to see the start to finish on tortillas! I bet those tortillas were the best flavor and texture that you will never get from store bought tortillas. Thank you for this great demonstration!

  • @androo_
    @androo_ 2 ปีที่แล้ว +19

    great video, without the nixtamalization process you cannot survive by eating just cooked corn as you will get niacin deficiency. really amazing feat that the indigenous people of the americas figured this out thousands of years ago.

    • @AnnoyingNewsletters
      @AnnoyingNewsletters 3 หลายเดือนก่อน +1

      I was wondering if that was why/how the Indigenous Americans weren't afflicted by Pellagra,* like Europeans were after corn became a staple of their diets from the 1500s onwards.
      Most *_traditional_* Western European cuisine would not be possible without ingredients originating in the Americas.
      *Pellagra is a disease caused by a lack of the vitamin niacin (vitamin B3). Symptoms include inflamed skin, diarrhea, dementia, and sores in the mouth. Areas of the skin exposed to friction and radiation are typically affected first. Over time affected skin may become darker, stiffen, peel, or bleed.

  • @rpclaymd9741
    @rpclaymd9741 2 ปีที่แล้ว +3

    Oh I’m so excited, I just started to watch the video, I’ve seen all of his stuff, I’ve tried next time all three times I’m hoping there’s some advice on how to properly hydrate the MASA love your stuff Rick always great

  • @mexicolla
    @mexicolla 2 ปีที่แล้ว +12

    for 32 oz of corn you would use 0.32 oz of cal for a 1% cal (w/w) ratio

    • @JAGuarnaccia
      @JAGuarnaccia 10 หลายเดือนก่อน +2

      Thanks for clarifying.

    • @Cfb2987
      @Cfb2987 8 หลายเดือนก่อน +1

      Thank you! I was about to write a comment too, but checked to see if anyone else noticed it. Glad someone else picked up on this.

  • @TRAXXIONzz
    @TRAXXIONzz 2 ปีที่แล้ว +4

    Huge fan of Rick and Molinito owner! Can’t wait for the book to come in !!

  • @bassmonsteradsit7160
    @bassmonsteradsit7160 2 ปีที่แล้ว

    That was so cool! I've been a fan of your channel for so long and you never disappoint. Just you being you and sharing what you love.

    • @bassmonsteradsit7160
      @bassmonsteradsit7160 2 ปีที่แล้ว

      I hope to one day visit your restaurants and try your food. Between the various regions and cuisines of Mexico and South East Asia (Vietnam and Thailand especially), I am in heaven!

  • @tenshiangelina
    @tenshiangelina 2 ปีที่แล้ว

    I saw a picture of picaditas (one of many traditional dishes from my grandma and mom's hometown), so I can respect this guy. When trying a tortilla, making a taquito de sal elevates the experience, it brings memories to us who were invited a taquito de sal at the tortilleria when we were children (nowadays they don't give them out anymore).

  • @ellenspn
    @ellenspn 2 ปีที่แล้ว +4

    I can’t wait to get my copy!!

  • @adamchurvis1
    @adamchurvis1 2 ปีที่แล้ว +17

    How is it that Joe Walsh and I are the ONLY TWO PEOPLE who caught the MASSIVE MISTAKE of adding TWO FULL POUNDS OF CAL! Joe correctly pointed out that he should have said 0.32 ounces, or 9 grams of Cal. Thank you, Joe. You are my brother from another mother.

    • @MrRufusjax
      @MrRufusjax 2 ปีที่แล้ว

      I caught that too. I thought, what the hell! A one to one ratio???

    • @rotchgroblin
      @rotchgroblin 2 ปีที่แล้ว +1

      I've done this before but wanted to watch the Rick version since I hadn't seen it. WOW...yeah, got the 1% right but when he said 32 oz, I got totally confused. Thought maybe it was the weight of slurry but that didn't seem right either...yeah 9 grams is good.

    • @dorislongoria1784
      @dorislongoria1784 4 หลายเดือนก่อน +1

      Watched the video for the first time today and caught the mistake as soon as he said 32 oz. 😳
      Wanted to read the comments to see if someone had already commented on the boo boo before posting anything. 👍

  • @dreamin47_
    @dreamin47_ 2 ปีที่แล้ว +2

    Outstanding video very informative and interesting Thank you Mr Bayless

  • @puggirl415
    @puggirl415 2 ปีที่แล้ว

    Although I can easily get ready made masa in my neighborhood I would love to try and make my own masa from dried corn. I grew some field corn this summer (to run my beans up) and might take those ears now and try to make some masa. What fun. Thanks for the tutorial.

  • @ziggybender9125
    @ziggybender9125 2 ปีที่แล้ว +2

    This is the prime example of a recipe that should be cooked by the community for the community on a regular basis, it's just not worth doing small batches at home. My area has a community garden for some years now, I gotta convince them to do this.

  • @sylviaquintana8570
    @sylviaquintana8570 2 ปีที่แล้ว +3

    I have my grandma's metate which my dad had inherited when she passed(she lived to 104). She would actually use it to grind corn. I'm going to have to try using it. I need to get his book. Thanks Chef Bayless 🥰👍🏻

  • @BluePoo52
    @BluePoo52 6 หลายเดือนก่อน

    It’s amazing that people however long ago figured out you can do this to corn to transform it for whatever purposes you have. Neat

  • @cachi-7878
    @cachi-7878 ปีที่แล้ว

    Excellent! I got to get my hands on one of those molinitos! I have excellent corn but haven’t been that successful in grinding my own maíz.

  • @joewalsh8390
    @joewalsh8390 2 ปีที่แล้ว +7

    "Ideal ratio" of 1% (not 1:1!). "32 ounces of Cal" (Ca(OH)2 @ 2:20 min)?! 2 lbs of corn is 32 ounces, which means 0.32 oz (9g) of Cal. Sorry, I can only hear the mistakes.

  • @Chucho_Q
    @Chucho_Q 2 ปีที่แล้ว

    This is going to be an Epic Series! Can't wait..

  • @chrislamb4723
    @chrislamb4723 2 ปีที่แล้ว

    You got me excited... I can't wait to try making my own corn tortillas! Thank you for this great vid!

  • @chefe2152
    @chefe2152 ปีที่แล้ว

    Chef Rick,years a go I had the pleasure to be in Zihuatanejo on my honeymoon,where I met Chef Edgar Navarro,who spoke about you very highly.Besides having great honeymoon, I went with him to that 4 am fish market on the beach,it was truly great experience!

  • @julianhart2247
    @julianhart2247 2 ปีที่แล้ว

    This was great! Thank you, definitely would like to see more collaborations!

  • @ivettesantana4319
    @ivettesantana4319 2 ปีที่แล้ว +4

    Omg! Me encanta esto!! Gracias senores!

  • @daphnepearce9411
    @daphnepearce9411 2 ปีที่แล้ว +1

    Very interesting video. Demystifying masa. Thank you!

  • @greghealy1160
    @greghealy1160 2 ปีที่แล้ว

    What size press is used in the video? I know there are two sizes that are offered on the Masienda website, just wondering if I should get the larger size. I falling in 💜 with masa !

  • @1p6t1gms
    @1p6t1gms 2 ปีที่แล้ว +1

    I understand this tasty and healthy process a lot better now... Masa

  • @nawatlsol
    @nawatlsol 2 ปีที่แล้ว +3

    For 2 pounds of corn you need .32 ounce of cal. Or for one Kilo of corn 10 grams cal. (DO NOT USE 32 OUNCES OF CAL FOR 2 POUNDS OF CORN.)

  • @chriholt
    @chriholt 2 ปีที่แล้ว

    That was super interesting - thanks!

  • @jred5153
    @jred5153 2 ปีที่แล้ว +1

    @Rick Bayless I am assuming this is "dent" corn? Also, can I use a "Grainmaker 99" mill to make the masa? Cheers Chef

  • @cubanmama4564
    @cubanmama4564 2 ปีที่แล้ว

    Great book!

  • @Fernandoism
    @Fernandoism ปีที่แล้ว

    Could we use a coffee grinder for the grinding of the masa? There’s grinders with adjustable fineness out there.

  • @karlhungusjr1
    @karlhungusjr1 2 ปีที่แล้ว +1

    but what was the variety of corn used?

  • @HeatherOdeh
    @HeatherOdeh 2 ปีที่แล้ว

    Awesome job Jorge!! I am friends with Tia Dagmar and your mom Jaq!!

  • @laquindasuell1289
    @laquindasuell1289 ปีที่แล้ว

    Question can you dry out the masa after nixtamaltion?

  • @quetzgo
    @quetzgo 8 หลายเดือนก่อน

    This is a close way to make them but there’s nothing like the tortillas from home!! It’s a nice video that brought so many memories, smells, tastes, happiness and sadness.
    On the other side who can have that big machine to make the dough!! It must be very expensive!

    • @roxanneb6208
      @roxanneb6208 4 หลายเดือนก่อน

      @quetzgo I was born and raised in the RGV of TX, back in the ‘60-70’s. I still remember going over to Progreso and Reynosa, MX with my best friend and her mother. The wonderful days when it was safe to do so. I remember the markets, the street vendors, the Smells and the flavors. We would sit on top of their VW Bug, eating various foods, while her mother left us there to shop for more food. Memories… The machine pictured on this video cost about $2,000.

    • @quetzgo
      @quetzgo 4 หลายเดือนก่อน +1

      @@roxanneb6208 it sounds like you had a nice and hppy life growing up. I wish times were like those days now, no malice, we could be playinqg outside without a care in the world. I wish our kids could have experienced those days. Life was uncomplicated.
      Do you have the machine?

    • @roxanneb6208
      @roxanneb6208 4 หลายเดือนก่อน

      @@quetzgo No, I do not.

  • @pigetstuck
    @pigetstuck 2 ปีที่แล้ว +2

    What is the real difference between the food grade and non-food grade?

    • @MajorHavoc214
      @MajorHavoc214 2 ปีที่แล้ว

      Food grade calcium hydroxide can be found where canning products are sold, what you would find at the big box hardware stores have the industrial calcium hydroxide that would not be food grade.

    • @pigetstuck
      @pigetstuck 2 ปีที่แล้ว

      @@MajorHavoc214 and what's the difference? why is one food grade and the other not?

    • @barrybrock1638
      @barrybrock1638 2 ปีที่แล้ว +3

      @@pigetstuck It has to do with the facility where the cal is made. Industrial facility does not have to follow cleanliness rules and regulations nor be inspected by the FDA whereas the food-grade facility would. Hope that helps answer your question.

    • @pigetstuck
      @pigetstuck 2 ปีที่แล้ว +2

      @@barrybrock1638 that is super helpful! so the concern is trace chemicals from the facility?

    • @L.Spencer
      @L.Spencer 2 ปีที่แล้ว

      I was wondering that, too. :)

  • @kamberoschin-chan1027
    @kamberoschin-chan1027 2 ปีที่แล้ว

    Mis respetos, eso es amor a la cocina.

  • @nicholasnicholas1759
    @nicholasnicholas1759 2 ปีที่แล้ว

    What song is playing at the end of the video?

  • @dorislongoria1784
    @dorislongoria1784 4 หลายเดือนก่อน

    What kind of dried corn kernels are being used?

  • @illtryanything1
    @illtryanything1 ปีที่แล้ว +1

    Never put a plate in the window unless it's perfect. (32 oz ofCAL? - should have edited/re-recorded) Saw earlier comments too but it's worth restating to keep it at top.

  • @mattjohnson9727
    @mattjohnson9727 9 หลายเดือนก่อน

    Can you dry the masa and make your own "masa harina" or something along those lines? I would just love to be able to store the dried flour and make tortillas whenever without having to nixtamalize each time. Thanks

  • @williambrown190
    @williambrown190 8 หลายเดือนก่อน

    So what's the difference between masa corn and corn meal for grits ? Is it different kinds or just not processed?

  • @r.g.1266
    @r.g.1266 2 ปีที่แล้ว

    L💛VE MASA, especially if can get FRESHLY ground, as I do for my tamales. Here in SW USA , we get fresh corn and flour tortillas daily, but sadly almost all tamales - except mine - are made with the dry Masa Harina powder.

  • @kmain0
    @kmain0 4 หลายเดือนก่อน

    underrated cooking video.... just way to much work for me to do at home... lol If I ever get a dream kitchen with lots of counterspaces maybe one day.

  • @pigetstuck
    @pigetstuck 2 ปีที่แล้ว

    Can you under-work masa? Is there any advantage to working it tons?

  • @suzyqakers2418
    @suzyqakers2418 ปีที่แล้ว +1

    You skipped the most important step for me in making tortillas. Achieving the perfect consistency and texture before pressing. Do you rest the dough I just want to make a good thin taco because the stores here fail and Mexican town is 7 hours away in Detroit.

    • @suzyqakers2418
      @suzyqakers2418 ปีที่แล้ว

      Okay I was wrong. I see how you achieved the elasticity. Tytyty. I will let you know how they turn out

  • @outdoorloser4340
    @outdoorloser4340 4 หลายเดือนก่อน

    Exactly what this gringo was searching for 😊

  • @Krabbenjack
    @Krabbenjack หลายเดือนก่อน

    How would you rate Cal to Ash? Better, worse, just different? Or easier / harder?

  • @L.Spencer
    @L.Spencer 2 ปีที่แล้ว

    In relation to Maseca, is there a difference in the way regular Maseca is made and the way Maseca brand makes a kind they call nixtamalizado? I find the latter to taste more like a fresh masa.

    • @elquienelquien1890
      @elquienelquien1890 2 ปีที่แล้ว

      I think it has all been nixtamalizado. Otherwise it could not be digested. But some of their products have more of the cal and therefore may have a different flavor.

    • @Chocochip100
      @Chocochip100 2 ปีที่แล้ว

      If it has lime, cal or calcium hydroxide as one of the ingredients and corn as the other than that masa has already been nixtamilized. Maybe its just a selling gimmick?

  • @sportsfan4153
    @sportsfan4153 2 ปีที่แล้ว

    In these. I can't lose

  • @ericallnight
    @ericallnight 2 ปีที่แล้ว

    Why didn’t you use the Masienda x Made In comal??

  • @gregmaxwell7636
    @gregmaxwell7636 2 ปีที่แล้ว +3

    Cool.

  • @vuksmiljic6772
    @vuksmiljic6772 8 หลายเดือนก่อน

    Can ash be used for nixtenalisation

  • @wr3add
    @wr3add 6 หลายเดือนก่อน

    Neato Ty

  • @johnmuldoon2037
    @johnmuldoon2037 2 ปีที่แล้ว

    How did they make corn tortillas 100 years ago?

  • @patrickbaker9040
    @patrickbaker9040 2 ปีที่แล้ว

    Congrats

  • @montedyoung3247
    @montedyoung3247 ปีที่แล้ว

    No maze?

  • @OB-LA
    @OB-LA 3 หลายเดือนก่อน +2

    I believe he misspoke on the amount of cal required for this demo. If he had two lbs of corn (32 oz), at 1% of total corn weight, the cal should have been weighed out at 0.32 oz, not 32 oz as he said. Not a nitpick, folks should have the correct info if following a recipe, especially when dealing with chemical additives.

  • @nolaanderson8770
    @nolaanderson8770 2 ปีที่แล้ว

    I clicked on this video to learn about "Colonel Tomasa" whom I presumed was a Japanese commander in WW2

  • @Tacocorp18
    @Tacocorp18 ปีที่แล้ว

    1% of 2 pounds is 2 pounds? 0.32 oz Cal?

  • @Bradimus1
    @Bradimus1 2 ปีที่แล้ว +1

    Mmm

  • @binhtranngoc1694
    @binhtranngoc1694 ปีที่แล้ว

    hay

  • @montedyoung3247
    @montedyoung3247 ปีที่แล้ว

    RB is a nice guy when you meet him, in a scripted way!

  • @bengroeger2349
    @bengroeger2349 หลายเดือนก่อน

    Thank you Joe for catching the obvious math error....kind of ironic that the "experts" get the 1 key piece of information 100% wrong. Who wrote that book for this guy? Also, I can understand if you get it wrong in a live demo, this was filmed and edited. It's no wonder there are some many terrible tamales in the world.

  • @keithsweat7513
    @keithsweat7513 2 ปีที่แล้ว

    2 lbs of corn with 32 ounces of cal? That’s a bit more than 1%

  • @27photogger
    @27photogger ปีที่แล้ว

    Background music was distracting

  • @thehollyweedreptile
    @thehollyweedreptile 2 ปีที่แล้ว

    This is how you make real posole not of the can people

  • @Dana-ie2bh
    @Dana-ie2bh 4 หลายเดือนก่อน

    A lot of your viewers probably don't know that you are talking about field corn and not sweet corn.

  • @leedoss6905
    @leedoss6905 2 ปีที่แล้ว

    How in the devil can 1% of 2 pounds be 32 ounces?
    32 ounces is 2 pounds.

  • @thehollyweedreptile
    @thehollyweedreptile 2 ปีที่แล้ว

    When are you getting skip on your show ricky

  • @anitahernandez1207
    @anitahernandez1207 11 หลายเดือนก่อน

    You don't need to do all that work to make masa from corn. Dehydrated sweet corn can be used to make a corn flour and the rehydration is not difficult. That is where the real nutrition is. The type of corn/grain used by Native Americans no longer exists anymore. Their techniques may have preserved some nutrition for their era but modern day nixtamalization for Field Corn or Dent Corn no longer holds onto its nutrition. That type of corn is dead upon picking. The processing actually degrades the product further, creating a high starch, nutrition less, saturated type of fat end product that gets turned into a processed food. In fact, modern day masa used to make tortillas and chips, tamales, etc. is part of the reason for so many health problems among the Mexican American culture. Starting in 2024, Mexico won't even accept corn masa (Field Corn/Dent Corn) from the states that has been sprayed with glyphosate. Cultural pride should have it's limits. 🌽

    • @Naftoor
      @Naftoor 15 วันที่ผ่านมา

      Negative. The nixtamalization is necessary. Without it, tryptophan isn’t made available for the body and the bioavailability of the minerals is reduced. Almost as important, it massively reduced mycotoxins which are a huge issue with pretty much all grains.
      It sounds like you’re basically trying to describe the corn being low in nutrients due to depleted soils. That’s an issue with pretty much all modern agriculture not just corn. Luckily you can get your own seeds if you’re fortunate enough to have land and amend the soil as you desire, heirloom seeds that grow corn pretty damn close to what was grown before. The corn is likely better than it used to be due to better breeding practices and knowledge of genetics. Stay away from the modern cultivars if that’s what concerns you but there’s plenty of ancient types, they didn’t have magical corn back then, but they probably had better soil.
      You’ve described making cornmeal, which isn’t really masa in any fashion. Entirely different product both nutritionally and flavor. You can test that by picking up a bag of masa and substituting it in for cornbread next time you make a batch.Even better if you can do a second batch side by side using cornmeal as you described. Very different product and end result.

  • @medmiks6895
    @medmiks6895 3 หลายเดือนก่อน

    Napokon, MASKA je pala