wow, no kidding! I'm in Houston-cooking Guatemalan style and learned this science of cooking just now. Thank you Steve! Glad to have subbed to this channel
Well done Steve...all the US recipes say you need to use Maseca flour which isnt available in Europe...most of the tortillarias add flour to keep the cost down .
Thanks Lisa, that means a lot to me, we are told so often to get to the point, I am wary of losing peoples interest but I think with this Video, if someones chooses to watch it, they'll be Ok with the chat :o) Love to you from us..
You mentioned that this was going to be a "wordy" video. I didn't think it was wordy at all, Steve. Very informative and fun to watch, thanks for sharing this!
Bravo! Your process for nixtamalization is spot on. You're correct in that any clean dent corn variety will make hominy (nixtamal), flint corn is too hard. My preference here in Kentucky is "Hickory King" both white and yellow. Calcium hydroxide (picking lime aka slaked lime) makes the process easier than obtaining potassium hydroxide from hardwood ash and results are equal. The nixtamalized corn (hominy) can be dried then processed to groats (grits). Polenta (corn groats) is the same as "grits" without the nixtamalization process. Nixtamalizing removes the pericarp and processes the endocarp making niacin (B3) available for digestion. BTW, You can also use sodium hydroxide made by baking "baking soda aka bicarbonate of soda" @~500°F ~2hr in the oven. In solution it will approximate the same pH as calcium hydroxide.
Thank you for your knowledgable reply, I have thought about making Hominy Grits with this method, this grinder would be perfect for that, I have noticed that many grits sold by smaller producers in the USA are not Nixtamalized, which leads me to wonder about their nutritional value? Larger suppliers such as Quakers do Nixtamalize their Grits and I suspect for good reason.. I'm no expert but I am aware that Baking Soda will work if it is further processed but it's not strong enough in it's stable form. Baking it in an oven to create sodium Hydroxide is tricky and I am lead to believe the resulting powder has to be used quickly in order to remain potent, so I wouldn't encourage this method. Thanks for getting involved there Gerard.. All the best
@@Steve-Owens You don't have to use an oven, you can just heat it over a pan for like 5min. It doesn't make sodium hydroxide (Which is much more caustic), it makes sodium carbonate, which will be chemically stable indefinitely as a power. (I mean, if you leave it open for a long time in a very humid environment the power might cake, as would any power, but even then it won't be a big deal to just leave it caked)
@@Steve-Owens Also, there was an error at 8:20. Adding water will not change the pH of the water, and it's just as caustic as before and can still burn. Even adding 10 times as much water as you started with will only make the pH go from 11 to 10, which is still very alkaline.
That is in fact Nonsense, like Acids Alkaline dilutes in water and in this instance adding water will draw the ph level to safer levels, I am afraid you are so far off the ball here..
You've done a great job! Very accurate all the process. And I particularly enjoy your excitement about Masa and all the wonders it can do. I'm a Mexican and live in Mexico. I've been following you for quite sometime, and I'm delighted how hard you try to show real Mexican food to the world. Congratulations!!
Hii Steve, You are wonderful. u made very good video, good details.. and your character is very friendly . like your video. where are you located anyway ? i saw your vietnam coffee with raw egg yolk whip.. i am so tending to make it.. even though i scare of raw egg.. egg purchased fr grocery. and this time you said you have to order corn grinder from usa.. sounds like you are surely not in usa.. i am in Germany, i can't locate pickle lime anywhere.. found 1 shop, but very expensive. i surely can't use construction lime right ? i only have mixed wood ash, mostly from soft wood.. can use it ? because i saw mostly youtuber said hardwood ash. or if i got chance go to beach, can i collect some oyster shell and burn it to make food grade lime ? thank you.
Unfortunately Andrew if you send a message as a reply like this I don't get notified, I saw this today by chance.. In fact builders lime is often the same product but I really can't confirm that, sorry. The thing is the lime is a chemical that we rinse off, as a chemical it is not safe to eat.. You have to do some research.. Good luck.
Pro Tip: Heating baking soda in a pan over high heat for like 5min will give you soda ash, which is the main ingredients in the wood ash he talked about and also has a pH of 11. (To make sure you did it right, 100g of baking soda turns into about 66-70g of soda ash)
Thank you for the tutorial. Just married into a Mexican family and although they don’t usually make their own masa, I’d like to start making it at home as I start my baking journey as well! Thank you!!
I must confess I had not contemplated home made corn tortillas until very recently. Abject beginner on the subject. Fancy my extraordinary luck finding your SUPER video! Your process is quite different from the other vids I have watched in that you lime the whole corn *before* processing. So happens the grinder you use is the one I have coming in. Double encouragement as I see how well it worked with your corn. And I also get the correct amounts of stuff for the project. I'm as tickled as a speckled pup! Thank you 50 times Steve! Just what I needed!! Wow! Your bestest fan in Alabam, Norm
@@Steve-Owens WHERE!?! I'm from America, living in Brissy and spent MANY years in and out of Mexico! I'm desperate to make the REAL Comida Mexicana we used to eat (and make), but so difficult to find the right ingredients here. This is the first of your videos ive seen and I am thrilled to find it! I'm very passionate about Mexican food process and the best ingredients. I want to learn how to make the foods in the way they were originally made centuries ago. Today I'm searching for informaton on how to make tamale dough from just fresh raw corn, since I'm not finding the masa harina in Coles or Woolworths, and also because someone made tamales once for us this way in Mexico and they were the BEST tamales I've ever had! Can't seem to find corn husks or tomatillos here either.
@@melodycamela I learned how to Make this Masa in Mexico, if you want to re live those amazing flavours you need good Masa. I used to live on the Sunshine Coast so I know how hard it is to find there. Make it. You won't regret it.
Masa is definitely superior to wheat in flavor and texture. I've been wanting to make it with ashes and bloody butcher corn, but was unsure about ratios and cooking/soaking time. This really helps.
thx u for this video. I just got in 36lbs of corn and my grain mill with the masa auger, that was on backorder for months, finally go in also. so I am trying to learn how to do this correctly. so thx u so so so much. I have food grade organic yellow dent corn instead if white corn. so I am so glad that u r using that also. yeaaaaa
Thank you for the tip about the grain mill. This is fabulous information. I'm a bit obsessed with masa myself and love to make tortillas and tamales and pupusas, but since I'm not lucky enough to live near a tortillaria where I would be able to purchase fresh masa I've been resigned to using masa flour. Which produces *adequate* masa, I suppose, but I know that nothing beats the intense rush of corn flavor of fresh masa ground from nixtamalized corn. Now that I can see how easy it is, I can't wait to get a grain mill and have a go! Just in time for tamal season, in fact!
I just wanted to thank you so very much for this video! I grow beautiful colours of flint corn and wanted to make masa with it. Now I am good to go, I can't wait! I like to make everything as authentic as I can: took cooking lessons in Thailand for Thai food, learned how to make tortillas on my knee from my Mexican friend, etc. And I try to grow all of my own ingredients :) I'm off to watch your other videos!!!
Thank you that you straightened this corn stuff.I have local farmer that grows organic corn ,it's not any of tje Mexican varieties, but it makes great polenta ,so I'm sure ot will make great masa
Thank you for the great video. I had a craving for freshly made tortillas and landed on your video. We have no Masa in my country and wanted to make it from scratch. Little did I know that it would give a lot more than I thought. I lost my father this year. He was a brilliant food scientist, well-known for his research in aflatoxin and the nixtamalization process. Hearing you talk about it in such detail, brought me a lot of pride because he took a lot of pride in his work. I'm now looking forward to making the tortillas, after making my own Masa, while using the tortilladora he gave me.
Firstly my heart felt condolences and sorry I missed your comment. I do hope you were able to make the Masa and it bought a smile to you.. All the best Steve ❤️
Very interesting!!! Thank you. I could have watched an hour or more of your discussion on corn ‘nix’ , I love, love corn! Thank you for the time you spent on researching how to do it at home. Fascinating !
I've said it before and I'll say it again your stars both of you ,this is so well done ,and so will explained thank you so much for the effort that you both put into everything .I will be making this as soon as possible ,thank you for all the effort you put into everything you do ,well done guys great video
This is one of the most well informed, well researched, and educational videos on tortilla making I've seen on youtube. Thanks Steve your videos never disappoints.
Thank you Steve! I learned to appreciate the corn tortilla when living in Nicaragua and Mexico. I tried to prepare them here in the Netherlands, but always had trouble grinding the nixtamalized corn to masa. But this cornmill looks like exactly the thing I need. I immediately ordered the Corn Mill. Thank you so much for the link!
Finally! 👏🏼 Can’t find where to buy masa in Melbourne Australia so I’m making my own using wood ash lye And hoping a zap in the n*bullet that I use for whiskey grains will do the trick afterwards.
I grew up in California and now I live in Italy. This type of corn meal isn't available here. I did however use a type of corn meal used to make polenta, a type porridge. I made tamales with it and it came out perfect.
I'm very new at this, and I love exploring dishes from other cultures. What may be "Eh, yeah, ok" to them is of great interest to me. The thing is, I especially love making things from scratch. I had been looking for a good recipe for making tortillas, because my daughter and I love them, and i said to myself, "Self, you KNOW it's always better homemade", so when I found that video I figured even I could make tortillas, and I was excited to make my first batch of tortillas - but she used "store bought" Masa flour. Then I figured, why couldn't I make my own Masa flour - surely it is possible for the average person. This leads to what may seem to be a rather unintelligent question: Could you make the mesa, then dehydrate it and turn it into flour (I'll wait until you stop laughing - there is method to my madness, really). Masa flour can be used for so many things besides tortillas for tacos and tamales - if you're making homemade chili and aren't happy with the thickness, you can use some Masa mixed with a bit of water, or even juice from the tomatoes (if using canned) as a thickener. It doesn't really alter the flavor, in fact in my opinion, it enhances it a bit. I thought this video was the perfect length for all of the valuable information you give in it - Long winded?? THIS is long winded, and I apologize.
Now I know why I’ve never messed with masa before. Honey, you & Michele put so much into this channel and I appreciate you both. Looking forward to the next video🎈
Good job, I just want to add that this is the same process to make nixtamal for pozole and menudo but using the large maize called maiz para pozole and cooking the maize a longer time like 30 minutes.
It's really helpful for who don't want gluten it's healthy I'll try it , but I don't have this machine I try to use another thing to make it Thank you a lot 💟
Thanks for the recipe, i finally got around to making some with my homegrown blue corn. It is coming in very handy as this month i am trying to eat only what i grow/trade for, forage etc. Trying to keep from paying for any food for a month to see how i go.
I might pull the trigger on one of these this year. I remember folks coming to use my aunt's grinder in Mexico when we would visit every year. this video brought back great memories. Thanks, Steve. Ironically, your video is one of the best videos I've found on the process, and by an Aussie, Lolz. Thanks, again!
Hi Steve, came across you vids while looking for Victoria grinder reviews which I just picked up half price in a KitchenWarehouse shop here in Perth WA. They are currently available through Amazon AU also. You mentioned living in AU although I believe you're travelling atm. I've been wanting to understand the nixtamilization process and this video has been the best so far. Thank you and all the best to you and yours.
Awesome vid brotha. I'm from the US and I just found out about Nixtamalization's health and flavor benefits. My girlfriend is half Mexican and she'd never heard of nixtamalization before either, so we looked on here an easy way to try it out. Great video. Wasn't too long or anything. You did a great job explaining it.
OMG Steve!!! This video is brilliant! I've been thinking about the nixtamal for such a long time. As a mexican living abroad for more than 20 years now, getting good quality tortillas, it's been a struggle! There was this lady in Argentina doing the whole process and she uses a Thermomix for the grinding process, a piece of equipment too expensive just to do than (for me anyway), I'm already searching for the machine that you are using and the ingredients. Just today I finish making my mincemeat from your recipe, my whole house smells like heaven!
Thats what I hoped to hear SweetK I bought my corn grinder here amzn.to/2H54yil To be honest the Thermomix would be a bad choice for making Masa, I swear they try to make that overpriced blender with a heat element do everything, when in reality I have found all it does is make various versions of splodge.. LOL and there is no way it could grind the corn as needed.. The Thermomix is a second rate Blender and even a top blender can't manage it, I have tried them all. Sorry but it's my least liked home appliance. Great to hear you are making the MM too.. All the best Steve
Just remember not to cook it in an aluminium pot, the alkali solution will eat into the pot and you will end up eating some dissolved aluminium. 🙃 Use stainless steel or enamel coated.
Many hardware stores sell a product called Hydrated Lime or Slaked Lime which is Ca(OH)2 or Calcium hydroxide. You can get 20 kilo bags for very cheap, though I would make sure that there are no other ingredients included for obvious reasons.
Well I just bought some Amish Purple corn and some Purple Barley and I plan to try it on both. I appreciate the wordy but thorough presentation Steve. With the purple corn and barely mix I hope to get a higher protein profile and a better mix of minerals. I'm guessing that I'll use it mostly for corn bread and Johnny cake, but I'd like to make a nice soft burrito out of the mix as well. Cheers!
Saludos del norte de Calífas!! Greetings from Northern California!! I'm with Elena with thanks for showing people the real deal Masa!! Thank thou ALSO for the recommendation on the molino (corn mill)!! I have my order in on Amazon for the Victoria mill!!! Fresh tortillas are just weeks away!!!
I grew up in a time that the plain yellow field corn was put in a corn crib each fall. Some of the prettiest kernals were saved for seed, some was ground for animal feed, some was ground fine for cornbread and some was nixtamalized as hominy. Some people these days that just have decided it is 'A trendy thing' sometimes gets all in my face about how I'm not doing it right 🤣 How anyone did it for generations is right even if it's different. Love your video.
I have to agree that this was a great educational video, very interesting and very well done. You did a great job of explaining the history and the process. I always enjoy your videos. Thanks Steve!
Fantastic presentation Sir Steve....wow, it is a well explained process, precise information, very useful tips, your knoweledge just came flashing trough this video....Thank you! I grow a variety of heirloom seeds, both of Native US tribes and Mexico, and let me tell you, the flavor of the red, blue, black and of course yellow and white, is delicious each in a different way. I grow only one type at a time so that there is no cross pollination. I am sharing your video with friends and family, and suscribed! All the best,
A money saving tip. Pickling lime aka, slaked lime or hydrated lime can be found at tack shops or farm supply stores. Ask for hydrated lime. It's still used for soil pH and calcium addition to soil. It was once used to mark baseball and football fields. 50 lb bag is about $10. Or you can go for convenient and buy the ever popular "Pickling lime" for $10 lb.
I agree with Lisa ! :) I all ways love your videos and I don't mind taking time to do it. I f don't have the Patience, then someone is in the wrong place. :):) thank you for all you do.
Thanks Linda, we get there in the end, the path Michele and I walk is a tricky one, it winds a little and takes in all the nice spots, we get there in the end. :o)
Mr: Forbes, I’m sooo impressed watching your video: I have never seen or known the curing process. Thanks for doing this vid! The gadget for grinding the corn is a great invention; I think I’m going to try ordering it: Im going to TRY makING my own masa: I’ve got to save your vid for notes. Blessings on you!
Thank you for this great video, Steve! I'm a lover and maker of Mexican food, but I've never seen the nixtamalization process before. Next time you do it, instead of grinding it, I'd love to see you cook up a lovely big pot of posole!
Great Idea Jeanette, I will try and see what we can do, although time sometimes gets away from me.. You're Avatar always reminds me of Catrina and our great time in Mexico City During Día de Muertos.. Have a great week.
Thanks, Steve. My avatar is from a photo I took at a Dia de los Muertos celebration in Santa Paula, California, a couple of years ago. I've had ties with the Mexican/Hispanic community ever since high school and count myself blessed to have been able to participate in its celebrations and cuisine. (I make a mean posole, if I do say so myself!)
@@Steve-Owens For making pozole you need a different type of corn, called cacahuazintle. I'm not sure you can buy that corn or an equivalent outside Mexico. In the US you can find it but it's already nixtamalized and usually sold in cans.
@@luis25s Are you referring to hominy? If a person can't find it, they can use the same corn in the video, but boil it over low heat overnight or at least 8 hours. It will swell to at least 2x its size & be a good substitute, hopefully.
Amazing to know that archeological evidence dates the nixtamalization process as far back as 1200-1500 BC throughout Mesoamerica. They've even found archaeological evidence of that process in Utah. Tthe Inuits/Eskimos have an entire vocabulary of words for snow. I'll bet the ancient indigenous civilizations, the Aztec, the Maya and the Incas had an extensive vocabulary describing the varieties of maize, nixtamalization methods, the textures and flavors of the resulting nixtamal and the wide variety of food items made from it.
Hi Steve, you can purchase Australian dried white corn for about $3.50/kg from an Indian grocer called Hindustan Imports based in Dandenong, Victoria. I think it’s cheaper if you buy it in bulk. Trying to find other suppliers but I do hope that helps! Cheers! ;)
Great video. I just nixtamalized for the first time, using purple hominy to make posole. But I want to try making maza from Hopi blue and Oaxacan green corn. BTW over here in SoCal the pickling lime, or "cal" was easy to find in Cardena's market.
Toot toot! After watching 6 confusing Masa videos, I eventually find this easy tutorial. My third daughter is a chef and loves Mexican food. I grew a corn patch this year for this very reason! Wheel of experimenting with food. We put some of our corn aside to dry and ended up with 1 1/2 kg of kernel. Tonight Shannon mentioned that we need to take the outer pouch off each kernel and I was wondering how the heck we were going to do that. I didn't realise about rehydrating with the lime stuff. Love the idea of rubbing the husk off in extra water. I'm wondering if we're able to use fresh limes?
wonderful video, thank you! where did you get the corn from and what is it called? is it possible to air dry fresh corn and start the process? thank you
I tried this recipe and had some trouble. Next time I'll try boiling the corn for 20-25 (as per another recipe I found). I'll try putting the corn through the mill twice to grind it more finely.
I have never tried it but I suspect the Moisture content will be way too high, leaving you with a slurry rather than a dough, like anything that is dried flavours develop and intensify.
Just to clarify, this won’t work if you mill say freeze dried corn and add water to make masa? I’m just thinking about long term food storage of corn to make tortillas and all. I would like to include corn to make masa, but I’m not sure if I have the right idea in my mind.
Hi Steve, great video! I just tried making my own masa for the first time. I bought pickling lime off of Amazon, plus the Victoria hand mill, and a tortilla press. Last night I took two cups of my home grown Raramuri white corn, poured it in 6 cups water, added the half tablespoon of pickling lime and brought it to simmer for 10 minutes. Then let it sit covered over night. This morning I ground the corn. Very dry. I couldn't get a fine grind with the tightest setting, so I did a second grind adding water. Then I tried making tortillas. A total disaster. The dough sticks to the ziploc bag. I can't peal it off. Too wet? Why is it sticking?
@@Steve-Owens for over a year. I’m going to try again but using a little bit more pickling lime, simmering for a little longer, and soaking overnight plus a few hours. I don’t think more first batch released enough of the skin.
@@scottks5 it's frustrating when authors don't specify which standard they're using. Australia Tbsn is 20m, UK 18, US 15. To be sure use some litmus paper (or pool test strip if if goes to pH 13???). I've bought some Mexican corn seeds so if you try again, I'd love to hear how you go?
Hi Steve, just in the process of making masa, I’m a bit confused with the corn you use, is it fresh corn or corn used for popping? Thinking of buying a corn mill too:-)
Hii Steve, You are wonderful. u made very good video, good details.. and your character is very friendly . like your video. where are you located anyway ? i saw your vietnam coffee with raw egg yolk whip.. i am so tending to make it.. even though i scare of raw egg.. egg purchased fr grocery. and this time you said you have to order corn grinder from usa.. sounds like you are surely not in usa.. i am in Germany, i can't locate pickle lime anywhere.. found 1 shop, but very expensive. i surely can't use construction lime right ? i only have mixed wood ash, mostly from soft wood.. can use it ? because i saw mostly youtuber said hardwood ash. or if i got chance go to beach, can i collect some oyster shell and burn it to make food grade lime ? thank you.
You need to do some careful research but I think Construction Lime is exactly the same thing, I would use it but I can't be responsible for you making that decision 👍 All the best
i fully understand your meaning. some people said none food grade chemical has got tiny bits of heavy metal or other unwanted thing in it. hence made me set back a bit.
btw, Steve, u surely has came across century egg.. what actually is the ingredient used ? is there alternative ingredient ? because here in germany, a lot of ingredient is no available.
Please is the purpose of Nixtamalization for the corn, is it to remove the skin or is it to cook the corn? If its to cook the corn then why dont i grind the corn dry then Nixtamalize it? That way maybe i can get your texture using my bad grade Corn.
Finally a non-Mexican that makes real Mexican food, I’m Mexican and I found it adorable the way you were such as excited about the culture
wow, no kidding! I'm in Houston-cooking Guatemalan style and learned this science of cooking just now. Thank you Steve! Glad to have subbed to this channel
Um excuse you but Rick Bayless has been the OG for decades lmfao
Well done Steve...all the US recipes say you need to use Maseca flour which isnt available in Europe...most of the tortillarias add flour to keep the cost down .
There was not a bit of ill intent in my comment. Do not know why you chose to insult me.
Rick Bayless channel.
Nicely done! And don't apologise for being thorough. You've go a lot of food geeks in the audience.
Thanks Lisa, that means a lot to me, we are told so often to get to the point, I am wary of losing peoples interest but I think with this Video, if someones chooses to watch it, they'll be Ok with the chat :o) Love to you from us..
you sir are what keeps my faith in humanity alive, the amount of enthusiasm for a culture that may or may not be your own is so honest
You mentioned that this was going to be a "wordy" video. I didn't think it was wordy at all, Steve. Very informative and fun to watch, thanks for sharing this!
Thanks Craig.
Bravo! Your process for nixtamalization is spot on. You're correct in that any clean dent corn variety will make hominy (nixtamal), flint corn is too hard. My preference here in Kentucky is "Hickory King" both white and yellow. Calcium hydroxide (picking lime aka slaked lime) makes the process easier than obtaining potassium hydroxide from hardwood ash and results are equal. The nixtamalized corn (hominy) can be dried then processed to groats (grits). Polenta (corn groats) is the same as "grits" without the nixtamalization process. Nixtamalizing removes the pericarp and processes the endocarp making niacin (B3) available for digestion. BTW, You can also use sodium hydroxide made by baking "baking soda aka bicarbonate of soda" @~500°F ~2hr in the oven. In solution it will approximate the same pH as calcium hydroxide.
Thank you for your knowledgable reply, I have thought about making Hominy Grits with this method, this grinder would be perfect for that, I have noticed that many grits sold by smaller producers in the USA are not Nixtamalized, which leads me to wonder about their nutritional value? Larger suppliers such as Quakers do Nixtamalize their Grits and I suspect for good reason..
I'm no expert but I am aware that Baking Soda will work if it is further processed but it's not strong enough in it's stable form. Baking it in an oven to create sodium Hydroxide is tricky and I am lead to believe the resulting powder has to be used quickly in order to remain potent, so I wouldn't encourage this method. Thanks for getting involved there Gerard.. All the best
@@Steve-Owens You don't have to use an oven, you can just heat it over a pan for like 5min. It doesn't make sodium hydroxide (Which is much more caustic), it makes sodium carbonate, which will be chemically stable indefinitely as a power. (I mean, if you leave it open for a long time in a very humid environment the power might cake, as would any power, but even then it won't be a big deal to just leave it caked)
@@Steve-Owens Also, there was an error at 8:20. Adding water will not change the pH of the water, and it's just as caustic as before and can still burn. Even adding 10 times as much water as you started with will only make the pH go from 11 to 10, which is still very alkaline.
That is in fact Nonsense, like Acids Alkaline dilutes in water and in this instance adding water will draw the ph level to safer levels, I am afraid you are so far off the ball here..
HI! I'm Mexican and I live in South Africa.
Thanks to share this tips because I will try it.
You're welcome. I learned so much in Mexico
You've done a great job! Very accurate all the process. And I particularly enjoy your excitement about Masa and all the wonders it can do. I'm a Mexican and live in Mexico. I've been following you for quite sometime, and I'm delighted how hard you try to show real Mexican food to the world. Congratulations!!
Thank you Cecilia, that means a lot to me.. Steve
Hii Steve, You are wonderful. u made very good video, good details..
and your character is very friendly . like your video.
where are you located anyway ?
i saw your vietnam coffee with raw egg yolk whip.. i am so tending to
make it.. even though i scare of raw egg.. egg purchased fr grocery.
and this time you said you have to order corn grinder from usa.. sounds
like you are surely not in usa..
i am in Germany, i can't locate pickle lime anywhere.. found 1 shop, but
very expensive.
i surely can't use construction lime right ? i only have mixed wood ash,
mostly from soft wood.. can use it ? because i saw mostly youtuber said
hardwood ash.
or if i got chance go to beach, can i collect some oyster shell and burn
it to make food grade lime ?
thank you.
Unfortunately Andrew if you send a message as a reply like this I don't get notified, I saw this today by chance.. In fact builders lime is often the same product but I really can't confirm that, sorry. The thing is the lime is a chemical that we rinse off, as a chemical it is not safe to eat.. You have to do some research.. Good luck.
Pro Tip: Heating baking soda in a pan over high heat for like 5min will give you soda ash, which is the main ingredients in the wood ash he talked about and also has a pH of 11. (To make sure you did it right, 100g of baking soda turns into about 66-70g of soda ash)
Nice tip thanx👍
does it happen the same if you boil the baking soda into water ?
@@flyingnutrition6199
No you need ash, Aztecs used wood ash for nixtamalization.
Wow...there's a true pro tip...
I am growing blue hopi corn in hopes to have enough to make masa, i have a lot of seed for next season so i will be trying this for sure
Thank you for the tutorial. Just married into a Mexican family and although they don’t usually make their own masa, I’d like to start making it at home as I start my baking journey as well! Thank you!!
Masa is the heart of most Mexican Cuisine, so you are starting in the right place.. Good luck
I must confess I had not contemplated home made corn tortillas until very recently. Abject beginner on the subject. Fancy my extraordinary luck finding your SUPER video! Your process is quite different from the other vids I have watched in that you lime the whole corn *before* processing. So happens the grinder you use is the one I have coming in. Double encouragement as I see how well it worked with your corn. And I also get the correct amounts of stuff for the project. I'm as tickled as a speckled pup! Thank you 50 times Steve! Just what I needed!! Wow!
Your bestest fan in Alabam,
Norm
Lovely comment.. Thank you and best of luck with your journey into Masa.. 👍
From Mexico to England! You are the man, Steve. Thanks for helping me figure out a good masa recipe :)
Thank you buddy. I'm from Australia but a ozbrit at heart ;o) Welcome.
@@Steve-Owens WHERE!?! I'm from America, living in Brissy and spent MANY years in and out of Mexico! I'm desperate to make the REAL Comida Mexicana we used to eat (and make), but so difficult to find the right ingredients here. This is the first of your videos ive seen and I am thrilled to find it! I'm very passionate about Mexican food process and the best ingredients. I want to learn how to make the foods in the way they were originally made centuries ago. Today I'm searching for informaton on how to make tamale dough from just fresh raw corn, since I'm not finding the masa harina in Coles or Woolworths, and also because someone made tamales once for us this way in Mexico and they were the BEST tamales I've ever had! Can't seem to find corn husks or tomatillos here either.
@@melodycamela I learned how to Make this Masa in Mexico, if you want to re live those amazing flavours you need good Masa. I used to live on the Sunshine Coast so I know how hard it is to find there. Make it. You won't regret it.
Masa is definitely superior to wheat in flavor and texture. I've been wanting to make it with ashes and bloody butcher corn, but was unsure about ratios and cooking/soaking time. This really helps.
You're welcome..
I don't know, I love both...Pitta bread, Sourdough whole-wheat bread, these things taste like heaven too.
thx u for this video. I just got in 36lbs of corn and my grain mill with the masa auger, that was on backorder for months, finally go in also. so I am trying to learn how to do this correctly. so thx u so so so much. I have food grade organic yellow dent corn instead if white corn. so I am so glad that u r using that also. yeaaaaa
So happy to be of help 😊
Thank you for the tip about the grain mill. This is fabulous information. I'm a bit obsessed with masa myself and love to make tortillas and tamales and pupusas, but since I'm not lucky enough to live near a tortillaria where I would be able to purchase fresh masa I've been resigned to using masa flour. Which produces *adequate* masa, I suppose, but I know that nothing beats the intense rush of corn flavor of fresh masa ground from nixtamalized corn. Now that I can see how easy it is, I can't wait to get a grain mill and have a go! Just in time for tamal season, in fact!
Enjoy Elizabeth 🙂
I just wanted to thank you so very much for this video! I grow beautiful colours of flint corn and wanted to make masa with it. Now I am good to go, I can't wait! I like to make everything as authentic as I can: took cooking lessons in Thailand for Thai food, learned how to make tortillas on my knee from my Mexican friend, etc. And I try to grow all of my own ingredients :) I'm off to watch your other videos!!!
Glad it was helpful! and thank you for taking time to say.. :o)
Thank you that you straightened this corn stuff.I have local farmer that grows organic corn ,it's not any of tje Mexican varieties, but it makes great polenta ,so I'm sure ot will make great masa
I'm sure it will..
WOW! I'm obsessed with Masa Harina and making my own Mexican food from scratch. Thank you Steve! 😋
Welcome
Thank you for the great video. I had a craving for freshly made tortillas and landed on your video. We have no Masa in my country and wanted to make it from scratch. Little did I know that it would give a lot more than I thought. I lost my father this year. He was a brilliant food scientist, well-known for his research in aflatoxin and the nixtamalization process. Hearing you talk about it in such detail, brought me a lot of pride because he took a lot of pride in his work. I'm now looking forward to making the tortillas, after making my own Masa, while using the tortilladora he gave me.
Firstly my heart felt condolences and sorry I missed your comment. I do hope you were able to make the Masa and it bought a smile to you.. All the best
Steve ❤️
@@Steve-Owens Thank you for the kind words. All the best to you too.
Very interesting!!! Thank you. I could have watched an hour or more of your discussion on corn ‘nix’ , I love, love corn! Thank you for the time you spent on researching how to do it at home. Fascinating !
Thanks TD
Wow. What a great video. So much light was shed on many things I didn't know about masa. Thank you so much
Thanks for saying Colin, I’m really passionate about masa so it’s good you enjoyed it.
I've said it before and I'll say it again your stars both of you ,this is so well done ,and so will explained thank you so much for the effort that you both put into everything .I will be making this as soon as possible ,thank you for all the effort you put into everything you do ,well done guys great video
Thank you Toni, that means a lot to us. X
Best video on nixtamalization and making dough from scratch.
Thanks
This is one of the most well informed, well researched, and educational videos on tortilla making I've seen on youtube. Thanks Steve your videos never disappoints.
Thank you, I am very passionate about my food and Masa has a special place in my heart, I really wanted to get that over..
Thank you Steve! I learned to appreciate the corn tortilla when living in Nicaragua and Mexico. I tried to prepare them here in the Netherlands, but always had trouble grinding the nixtamalized corn to masa. But this cornmill looks like exactly the thing I need. I immediately ordered the Corn Mill. Thank you so much for the link!
You're welcome, just have fun..
Love your enthusiasm for nixtamal
Thanks
Finally! 👏🏼 Can’t find where to buy masa in Melbourne Australia so I’m making my own using wood ash lye And hoping a zap in the n*bullet that I use for whiskey grains will do the trick afterwards.
I grew up in California and now I live in Italy. This type of corn meal isn't available here. I did however use a type of corn meal used to make polenta, a type porridge. I made tamales with it and it came out perfect.
I'm very new at this, and I love exploring dishes from other cultures. What may be "Eh, yeah, ok" to them is of great interest to me. The thing is, I especially love making things from scratch. I had been looking for a good recipe for making tortillas, because my daughter and I love them, and i said to myself, "Self, you KNOW it's always better homemade", so when I found that video I figured even I could make tortillas, and I was excited to make my first batch of tortillas - but she used "store bought" Masa flour. Then I figured, why couldn't I make my own Masa flour - surely it is possible for the average person. This leads to what may seem to be a rather unintelligent question: Could you make the mesa, then dehydrate it and turn it into flour (I'll wait until you stop laughing - there is method to my madness, really). Masa flour can be used for so many things besides tortillas for tacos and tamales - if you're making homemade chili and aren't happy with the thickness, you can use some Masa mixed with a bit of water, or even juice from the tomatoes (if using canned) as a thickener. It doesn't really alter the flavor, in fact in my opinion, it enhances it a bit. I thought this video was the perfect length for all of the valuable information you give in it - Long winded?? THIS is long winded, and I apologize.
Now I know why I’ve never messed with masa before.
Honey, you & Michele put so much into this channel
and I appreciate you both. Looking forward to the
next video🎈
Thanks Leslie, took me a long time to find a spot I could make this video but we got there :o) and I am glad I did.
This is a very interesting series. Chemistry and food do intertwine. Now I see what the purpose of the calcium hydroxide is. Pretty cool.
Thanks Dwayne, food is probably everyones most common interaction with Chemistry that we barely notice :)
Steve's Kitchen Did you make more episodes regarding Masa? I don’t see them
Good job, I just want to add that this is the same process to make nixtamal for pozole and menudo but using the large maize called maiz para pozole and cooking the maize a longer time like 30 minutes.
Thanks, Indeed this Masa makes almost any dish that requires fresh Masa :o)
It's really helpful for who don't want gluten it's healthy
I'll try it , but I don't have this machine
I try to use another thing to make it
Thank you a lot 💟
Best of luck and you're welcome.
Thanks for the recipe, i finally got around to making some with my homegrown blue corn. It is coming in very handy as this month i am trying to eat only what i grow/trade for, forage etc. Trying to keep from paying for any food for a month to see how i go.
Hope all goes well..
I might pull the trigger on one of these this year. I remember folks coming to use my aunt's grinder in Mexico when we would visit every year. this video brought back great memories. Thanks, Steve. Ironically, your video is one of the best videos I've found on the process, and by an Aussie, Lolz. Thanks, again!
You're welcome Pedro.. ;o)
Hi Steve, came across you vids while looking for Victoria grinder reviews which I just picked up half price in a KitchenWarehouse shop here in Perth WA. They are currently available through Amazon AU also. You mentioned living in AU although I believe you're travelling atm. I've been wanting to understand the nixtamilization process and this video has been the best so far. Thank you and all the best to you and yours.
Thanks Ginny, that's great to hear, II could not get when in Oz back in the time of making this video.. So that's great..
Awesome vid brotha. I'm from the US and I just found out about Nixtamalization's health and flavor benefits. My girlfriend is half Mexican and she'd never heard of nixtamalization before either, so we looked on here an easy way to try it out. Great video. Wasn't too long or anything. You did a great job explaining it.
Thanks buddy.
OMG Steve!!! This video is brilliant! I've been thinking about the nixtamal for such a long time. As a mexican living abroad for more than 20 years now, getting good quality tortillas, it's been a struggle! There was this lady in Argentina doing the whole process and she uses a Thermomix for the grinding process, a piece of equipment too expensive just to do than (for me anyway), I'm already searching for the machine that you are using and the ingredients. Just today I finish making my mincemeat from your recipe, my whole house smells like heaven!
Thats what I hoped to hear SweetK I bought my corn grinder here amzn.to/2H54yil To be honest the Thermomix would be a bad choice for making Masa, I swear they try to make that overpriced blender with a heat element do everything, when in reality I have found all it does is make various versions of splodge.. LOL and there is no way it could grind the corn as needed.. The Thermomix is a second rate Blender and even a top blender can't manage it, I have tried them all. Sorry but it's my least liked home appliance.
Great to hear you are making the MM too.. All the best Steve
Bravo señor!👏
Great video Steve, food chemistry is fascinating. 🤗 Thank you for explaining why & how masa tastes so good. Take care. ❤☺🐶
Thank you Maxi.. :o)
Just remember not to cook it in an aluminium pot, the alkali solution will eat into the pot and you will end up eating some dissolved aluminium. 🙃
Use stainless steel or enamel coated.
Many hardware stores sell a product called Hydrated Lime or Slaked Lime which is Ca(OH)2 or Calcium hydroxide.
You can get 20 kilo bags for very cheap, though I would make sure that there are no other ingredients included for obvious reasons.
Well I just bought some Amish Purple corn and some Purple Barley and I plan to try it on both. I appreciate the wordy but thorough presentation Steve. With the purple corn and barely mix I hope to get a higher protein profile and a better mix of minerals. I'm guessing that I'll use it mostly for corn bread and Johnny cake, but I'd like to make a nice soft burrito out of the mix as well.
Cheers!
Good luck with that Jake, the Amish call it hominy I believe..
Saludos del norte de Calífas!! Greetings from Northern California!! I'm with Elena with thanks for showing people the real deal Masa!! Thank thou ALSO for the recommendation on the molino (corn mill)!! I have my order in on Amazon for the Victoria mill!!! Fresh tortillas are just weeks away!!!
You won't regret it, please go for the better mill, it's worth it..
Love your educational vids, thank you so much! Looking forward to the Masa dishes. Maybe hominy recipes like posole or corn nuts too?
I would love to some time Sherri but time is a little against me..
Thank you sir for an informative detailed video
You're welcome
Perfect. I'm inspired to give it a go.
I grew up in a time that the plain yellow field corn was put in a corn crib each fall. Some of the prettiest kernals were saved for seed, some was ground for animal feed, some was ground fine for cornbread and some was nixtamalized as hominy. Some people these days that just have decided it is 'A trendy thing' sometimes gets all in my face about how I'm not doing it right 🤣 How anyone did it for generations is right even if it's different. Love your video.
Thank you Linda..
Dude this corn smells amazing!!! Great tutorial
I have to agree that this was a great educational video, very interesting and very well done. You did a great job of explaining the history and the process. I always enjoy your videos. Thanks Steve!
Thanks Christopher all the lovely comments are inspiring.
No worries at all about the alleged "wordiness" of this. Exactly the video I was looking for, every single word was essential. Thanks!
You're teaching Mexicans like me too. Thanks for the video.
Fantastic presentation Sir Steve....wow, it is a well explained process, precise information, very useful tips, your knoweledge just came flashing trough this video....Thank you!
I grow a variety of heirloom seeds, both of Native US tribes and Mexico, and let me tell you, the flavor of the red, blue, black and of course yellow and white, is delicious each in a different way. I grow only one type at a time so that there is no cross pollination.
I am sharing your video with friends and family, and suscribed!
All the best,
Thank you.. You are so lucky to access to those grains.. Have a superb 2021
A money saving tip. Pickling lime aka, slaked lime or hydrated lime can be found at tack shops or farm supply stores. Ask for hydrated lime. It's still used for soil pH and calcium addition to soil. It was once used to mark baseball and football fields. 50 lb bag is about $10. Or you can go for convenient and buy the ever popular "Pickling lime" for $10 lb.
An outstanding presentation on the making of Masa Steve!! I'm ordering my Victoria Mill today! Cheers - Luther
Fun learning.
Brilliant video! Question: when you soak it overnight, is it best refrigerated or unrefrigerated?
It does not matter but usually not.
Great video!!! Thank you so much. I'm Mexican and I love our pre-columbian food.
Thanks for showing the correct way to do this 🙏
You're welcome..
We get yellow and white in Texas and we have made this all of our lives it is called hominy or pozole.
I agree with Lisa ! :) I all ways love your videos and I don't mind taking time to do it. I f don't have the Patience, then someone is in the wrong place. :):) thank you for all you do.
Thanks Linda, we get there in the end, the path Michele and I walk is a tricky one, it winds a little and takes in all the nice spots, we get there in the end. :o)
Mr: Forbes, I’m sooo impressed watching your video: I have never seen or known the curing process. Thanks for doing this vid! The gadget for grinding the corn is a great invention; I think I’m going to try ordering it: Im going to TRY makING my own masa: I’ve got to save your vid for notes. Blessings on you!
Thanks for watching Robert.. 👍
incredible video, thank you for your effort and time to make this video.
You're welcome.
Thank you. You have answered many of my questions. I am excited to try this soon. 🙂
You are so welcome!
@@Steve-Owens : What is the best corn to use and where can I find it? ( Yellow corn tortilla chips are my favorite. 🙂)
Also, this is such a cool video. I've learned more in 12 minutes about science and history than 12 years of schooling ever did.
Thanks Shawn.. ;o)
I can't wait for more masa videos!
I'll try and oblige..
Chalupas! Sopes! Pupusas! Arriba!!
Thank you for this great video, Steve! I'm a lover and maker of Mexican food, but I've never seen the nixtamalization process before. Next time you do it, instead of grinding it, I'd love to see you cook up a lovely big pot of posole!
Great Idea Jeanette, I will try and see what we can do, although time sometimes gets away from me.. You're Avatar always reminds me of Catrina and our great time in Mexico City During Día de Muertos.. Have a great week.
Thanks, Steve. My avatar is from a photo I took at a Dia de los Muertos celebration in Santa Paula, California, a couple of years ago. I've had ties with the Mexican/Hispanic community ever since high school and count myself blessed to have been able to participate in its celebrations and cuisine. (I make a mean posole, if I do say so myself!)
You'll have to send me some tips :o)
@@Steve-Owens For making pozole you need a different type of corn, called cacahuazintle. I'm not sure you can buy that corn or an equivalent outside Mexico. In the US you can find it but it's already nixtamalized and usually sold in cans.
@@luis25s Are you referring to hominy? If a person can't find it, they can use the same corn in the video, but boil it over low heat overnight or at least 8 hours. It will swell to at least 2x its size & be a good substitute, hopefully.
Amazing to know that archeological evidence dates the nixtamalization process as far back as 1200-1500 BC throughout Mesoamerica. They've even found archaeological evidence of that process in Utah. Tthe Inuits/Eskimos have an entire vocabulary of words for snow. I'll bet the ancient indigenous civilizations, the Aztec, the Maya and the Incas had an extensive vocabulary describing the varieties of maize, nixtamalization methods, the textures and flavors of the resulting nixtamal and the wide variety of food items made from it.
Amazing job 👏 !
This video was delightful! Thank you for the knowledge.
great video dude. does this improve the taste of deep fried nachos too? or is it only for making foldable tortilllas
Nachos are made from Tortillas, so good nachos are always made from good masa..
This channel is awesome. Im so excited to try this.
do you have to nixtamalize the corn for corn bread? or can I just grind it & use it?
Awesome ! Really enjoyed watching this video :)
thanks for going into all the details!
You are welcome
Hi Steve, you can purchase Australian dried white corn for about $3.50/kg from an Indian grocer called Hindustan Imports based in Dandenong, Victoria. I think it’s cheaper if you buy it in bulk. Trying to find other suppliers but I do hope that helps! Cheers! ;)
Thanks for the tip! I'm stuck outside Oz at the moment but thanks.. :)
What's the best way to store the masa? I'm thinking on making a bunch at once and use it when needed.
Great video. I just nixtamalized for the first time, using purple hominy to make posole. But I want to try making maza from Hopi blue and Oaxacan green corn. BTW over here in SoCal the pickling lime, or "cal" was easy to find in Cardena's market.
Thanks, that may help some that have a Cardena's near them.. All the best..
Wow this is great I'd love to try this
This was so interesting. I will be trying soon!
I just love to listen to your voice and accent!
Well thank you. :)
Toot toot!
After watching 6 confusing Masa videos, I eventually find this easy tutorial.
My third daughter is a chef and loves Mexican food. I grew a corn patch this year for this very reason!
Wheel of experimenting with food. We put some of our corn aside to dry and ended up with 1 1/2 kg of kernel.
Tonight Shannon mentioned that we need to take the outer pouch off each kernel and I was wondering how the heck we were going to do that. I didn't realise about rehydrating with the lime stuff. Love the idea of rubbing the husk off in extra water.
I'm wondering if we're able to use fresh limes?
Not sure if you've heard iron and wine, Jezebel. Brilliant guitar.
Sorry unable to email
th-cam.com/video/990kOZxIOKw/w-d-xo.html
lime is alkaline ... it is the chemical he mentioned... limes are fruits and are acidic ... total different ph
wonderful video, thank you! where did you get the corn from and what is it called? is it possible to air dry fresh corn and start the process? thank you
It's better practice to use corn that has dried in the field, but you could experiment, why not.. :o)
So you didn’t have to dry the corn before grinding it? I would have thought that was necessary. This was very informative, thank you.
No, in fact it would be detrimental to the natural process.
I tried this recipe and had some trouble. Next time I'll try boiling the corn for 20-25 (as per another recipe I found). I'll try putting the corn through the mill twice to grind it more finely.
Steve, Great Video. Congratulations!!! What about use fresh corn in this process??
What do you mean by Fresh Corn?
Steve, you are using dried corn in this video, and I like to know what about to use corn in the cob (not dried) for nixtamalization
I have never tried it but I suspect the Moisture content will be way too high, leaving you with a slurry rather than a dough, like anything that is dried flavours develop and intensify.
Thank You Steve
Welcome.
Hi Steve, do you happen to know anywhere in Australia that sells the corn needed to mixtamalise? Thank you
Just to clarify, this won’t work if you mill say freeze dried corn and add water to make masa? I’m just thinking about long term food storage of corn to make tortillas and all. I would like to include corn to make masa, but I’m not sure if I have the right idea in my mind.
Is it the same process as in parts of South America where they spit in corn and water to add the enzymes to make alcohol?
Hi Steve, great video! I just tried making my own masa for the first time. I bought pickling lime off of Amazon, plus the Victoria hand mill, and a tortilla press. Last night I took two cups of my home grown Raramuri white corn, poured it in 6 cups water, added the half tablespoon of pickling lime and brought it to simmer for 10 minutes. Then let it sit covered over night. This morning I ground the corn. Very dry. I couldn't get a fine grind with the tightest setting, so I did a second grind adding water. Then I tried making tortillas. A total disaster. The dough sticks to the ziploc bag. I can't peal it off. Too wet? Why is it sticking?
It sounds like your dough is too wet.. Is your home grown corn dried on the cob, I mean fully dried?
@@Steve-Owens for over a year. I’m going to try again but using a little bit more pickling lime, simmering for a little longer, and soaking overnight plus a few hours. I don’t think more first batch released enough of the skin.
@@scottks5 Is it US tablespoon 15ml or Australian 20ml? That may be why? How did you get on?
@@cyberanswer So you think I should use more? I haven't tried to make it again after that failure.
@@scottks5 it's frustrating when authors don't specify which standard they're using. Australia Tbsn is 20m, UK 18, US 15. To be sure use some litmus paper (or pool test strip if if goes to pH 13???). I've bought some Mexican corn seeds so if you try again, I'd love to hear how you go?
Hi Steve, just in the process of making masa, I’m a bit confused with the corn you use, is it fresh corn or corn used for popping? Thinking of buying a corn mill too:-)
Dry corn. Like pop corn but not really that variety...
Did you try popping corn?
AWESOME!!!.. THANK YOU!!
Thanks
Hi Steve - do you know if you can nixtamalize cornmeal?
Perfectly explained! So thankful! Subscribed just for that!!A+++
Thanks, I'm pleased with this Video..
Can you use a food mill instead of the corn mill? are they similar?
Hii Steve, You are wonderful. u made very good video, good details..
and your character is very friendly . like your video.
where are you located anyway ?
i saw your vietnam coffee with raw egg yolk whip.. i am so tending to make it.. even though i scare of raw egg.. egg purchased fr grocery.
and this time you said you have to order corn grinder from usa.. sounds like you are surely not in usa..
i am in Germany, i can't locate pickle lime anywhere.. found 1 shop, but very expensive.
i surely can't use construction lime right ? i only have mixed wood ash, mostly from soft wood.. can use it ? because i saw mostly youtuber said hardwood ash.
or if i got chance go to beach, can i collect some oyster shell and burn it to make food grade lime ?
thank you.
You need to do some careful research but I think Construction Lime is exactly the same thing, I would use it but I can't be responsible for you making that decision 👍 All the best
i fully understand your meaning. some people said none food grade chemical has got tiny bits of heavy metal or other unwanted thing in it. hence made me set back a bit.
btw, Steve, u surely has came across century egg..
what actually is the ingredient used ? is there alternative ingredient ? because here in germany, a lot of ingredient is no available.
Masa is so hard to find in south africa and if you can find it it's super expensive. with that, I am going to try this out.
Good luck..
Please is the purpose of Nixtamalization for the corn, is it to remove the skin or is it to cook the corn? If its to cook the corn then why dont i grind the corn dry then Nixtamalize it? That way maybe i can get your texture using my bad grade Corn.
really fascinating. cant wait to give making masa a try. :)
Native Americans/Central Americans would use wood ash. Some tribes I believe still do.
Yes wood Ash is lye, much the same product chemically.
Juniper ash is pretty good if you have any.