The Culinary Institute of America has 1lb of corn, water covering corn by 2” and 1 Tablespoon of calcium oxide. Boil for 5 minutes, turn off heat and soak for 12-18 hours before washing, rubbing and grinding. I’ve been using this method for several years with great success.
I have a question about the ratio of water to cal. In your book you say that the ratio should be 3:1 water to corn by weight, but in the instructions you say to cover the corn by 4". So when I go to nixtamalize 500g of corn and then put in the correct 3:1 ratio (1500g by weight) the water covers the corn by about an inch. So what am I supposed to do? Thanks! Love your company and your channel.
This is a great question. The height of the water that covers the corn may vary depending the pot being used to cook the nixtamal (e.g. wide pot vs tall stock pot), but that the important takeaway is that the corn should always have enough water to keep it submerged while cooking so that it can nixtamalize properly.
The whole series is very informative. Thank you Jorge. In my first try, I completely added waaay to much lime and went through whole process (with food processor) than threw all away! The smell was awful. Second try I adjusted the lime to 1%. After nixtamalization, still a pungent odor but subsided after few washes. I am in Turkey and what they sell is not calcium hydroxide but calcium oxide. They claim that if you solve calcium oxide in water, it will turn to calcium hydroxide. Any ideas on that? I do not want to poison myself for a recipe :)
Hello there! We're thrilled that you found this information helpful. While we don't have details on dissolving calcium oxide for nixtamalization, we'd like to suggest checking out this video for further guidance. An important ratio to note is equal parts, by volume (not weight), of corn to wood ash, such as 1 cup of corn to 1 cup of ash. Please feel free to reach out if you have any more questions! ua-cam.com/video/EiMWLFI-yd0/v-deo.html
Wonderful series of videos to help those starting on the masa journey! I understand that the rule of thumb is using 1% cal to corn ratio. I just purchased 5 different heirloom corn from Masienda. For the Blue Cónico, the description recommends using 0.85% cal ratio. Does this apply to the Purple Cónico as well? I’d love to retain as much of the beautiful colors as possible without sacrificing the nixtamalization process. What about the Pink Xocoyul variety? Should I maintain the 1% ratio? My uses starting out are for tortillas, tamales, and gluten free baking; though I’ll probably use cacahuazintle for tamales. I purchased “Masa: Techniques, Recipes, and Reflections on a Timeless Staple” and am reading about other masa uses 😊 Last thing: Can I dehydrate a portion of the nixtamal to grind into masa harina later? Or should I follow the baking method from the book? Is vacuum sealing (w/ desiccant and oxygen absorber) recommended? Is it better to store in the refrigerator, freezer, or in a cool dark environment?
Hi there! Thank you for your questions. 0.85% ratio of cal to corn by weight can apply for any varietal where they're looking to preserve some color (blue, purple, red). Here is a link (cdn.shopify.com/s/files/1/0602/7483/5605/files/varietalmatrix-corn-04072023.pdf?v=1680893465) to our corn matrix which serves a general guideline for cook times/cal ratios per heirloom corn varietal. As for putting nixtamal in the dehydrator - we haven't tried it ourselves. A good dehydrator will usually have a top temperature of 165 degrees fahrenheit, so if you compare it to the MASA book instructions, which recommends 275 degrees fahrenheit - I imagine the dehydrator method could potentially work but would likely take longer than the estimated 4 hours using the oven method. In any case, we could definitely encourage you to experiment and would love to hear about your experience! Vaccum sealing with a desiccant & oxygen absorber (e.g. silica gel packet) is definitely going the extra mile and should be fine to do as long as the nixtamal or harina is completely dry at the time of vacuum sealing. Let us know if you have any additional questions!
Good morning… would this be the same process to make the masa for tamales…. And what brand of cal do you use and where can I get it… thank you for your video’s very helpful.
Hi June, thank you for your question! Correct, this would be the same process for making masa for tamales. We have a tamale video (ua-cam.com/video/RS0UgGfelmc/v-deo.html) that may also be helpful. We source our cal domestically and it can be purchased on our site at: masienda.com/shop/chef-grade-cal
I left the pot for longer than the recommended 8-12 hours (more like 48 hrs😢). My Blue Conico is bitter after grinding. Was the cause of the bitterness the extra long soak? Anything I can do to reduce the bitterness? Or should I start again? Thanks so much for your amazing products and expertise.
Hi there! We apologize for the delay in getting back to you. Thank you for reaching out about the issue with your Blue Conico corn. It sounds like the extended soaking time may have caused the bitterness you experienced after grinding. To prevent this in the future, we recommend sticking closer to the recommended soaking time of 8-12 hours. If you have any more questions or need further assistance, please feel free to reach out. We appreciate your understanding and support!
Thank you for your question! The ratio we like to use is 1% of cal to the weight of the corn, with a quantity of water that equals about double the weight of the corn. This helps provide just the right amount of alkaline solution for the corn to get nixtamalized (help remove pericarp, & activate the niacin in the corn). If we were to take take the weight of the corn and water when measuring the cal, we would end up with an alkaline solution that is too basic for our applications, and it would affect the overall flavor and color of the finished nixtamal. For example, using too much cal when cooking blue corn, could result in a green colored nixtamal with less corn flavor.
@@Masienda then it makes sense to say corn 100%, water 200% (of corn) and cal 1% of corn, like they say in modernist cuisine recipes. That way if I wanted to add 3 liters of water to 1 kg of corn I’d know I’d have to compensate for the additional water with 1/3 of 1% extra cal. The pertinent info being that you’re suggesting a specific amount of water in answering my question that I didn’t clearly see previously so thank you.
Really, there should be plenty of water to cook the nixtamal - we are prescribing cal to corn ratio but the water quantity is not prescribed (like it would be for cooking rice). Rather it should be generous to be cooked off later (like cooking pasta).
Cal (calcium hydroxide) can lose its potency when exposed to carbon dioxide, changing into calcium carbonate. There's no visual changes or tests that can be done, but if it's lost its potency it won't properly nixtamalize your corn--meaning that after "nixtamalizing" the skins likely wouldn't rub off.
Hi! I have a red corn and i have tried to cook for about 1 hour. Then i leave it all night. When i try to gring it with a lenin molino san luis, i don´t get a good masa as there are a lot of grains, when i try to gring it again i have difficulties because it takes too long time. I don´t know if i am not cooking correctly the nixtamal or if the piedra volcanica is old, or if it is normal to gring it more that once... maybe the red corn is different to the other ones...and it not good for nixtamal? thanks for your help.
Hi Ainhoa, thank you for your question. Cooking times can vary per corn varietal. A few key things you'll want to test while cooking any kind is the ease of which the skins come off between your fingers (should be very easy), the taste of the kernel (should taste like a tortilla), and the hardness of the kernel (should be al dente to the bite, and easy to chewy). Once you have these features with your corn you're all set to let the nixmtalization happen overnight. We've never tested the grinder your using but the Masienda Molinito does not require more than one grind to get perfect masa.
I believe the calcium carbonate would need to go through calcination before turning into calcium dioxide and calcium oxide (adding water to the calcium oxide creates calcium hydroxide). With that said, we haven't done any experiments ourselves! I have come across calcium chloride, but only in research experiments as being used as an alternative alkali (I haven't seen the results in person, unfortunately). I hope that helps!
@@Masienda thank you! I just realized last night after like four times nixtamalizing and making tortillas that I was accidentally using Calcium Carbonate which was why the skins weren't breaking down.
When I measure out 0.16 oz of Cal I see it's more like a Tablespoon as described in the comments already. The video appears to show quite a lot of CAL being put in that bowl and yet being referred to at 0.16 oz!
I have read elsewhere that when you over cook the kernels get very round and swell and resemble the corn you might see in posole. At that point there is too much moisture for use in masa, but you can use it for, well, posole! I’ve done multiple cooks with three of the varieties of Masienda corn, and haven’t overcooked any (so far). I check as he does, frequently. The blue corn I had seemed like it took the longest to get the right texture and flavor, but as he notes, some of this might be due to additional drying
Hi, thanks for your question! Yes it can be corrosive to galvanized steel or aluminum but not plastic or glass. We recommend using a non-corrosive pot for cooking.
Hello! We don't recommend using industrial cal unless you know the source and know if it's been tested for levels of lead, arsenic and other heavy metals. Hope this helps
We don't recommend this; the split edges of the cracked corn absorb calcium hydroxide more quickly and can lead to strong cal flavor. We sell 2.2 lb bags of whole kernel heirloom corn if you'd like to order some to try! masienda.com/collections/all/heirloom-corn
Anyone experience replacing "cal" with Xanthan Gum? In Europe, "cal" is not easy to get (the food grade stuff), i've read some articles about Xanthan Gum, but i am not sure about the ratio's. Thank you!
Hi Rudy! Just noting here as well (we spoke on another channel) to look for "pickling lime" in Europe and check out our video short with Sean Sherman about making nixtamal with hard wood ash: ua-cam.com/video/EiMWLFI-yd0/v-deo.html
I tried watching these videos because I liked the subway tile in the kitchen. These videos are not for me. It’s not “corn,” it’s MAÍZ. Thank you “HorHay”
The Culinary Institute of America has 1lb of corn, water covering corn by 2” and 1 Tablespoon of calcium oxide. Boil for 5 minutes, turn off heat and soak for 12-18 hours before washing, rubbing and grinding. I’ve been using this method for several years with great success.
I would do whatever the Mexicans do because the US hasn't been doing so well regarding processing grains. Did you see the USDA changes to soy beans?
@@wildswan221 its literally only a difference in cal amounts lmao. and the CIA is not the USDA. It's a cooking school. chill.
You just described, perfectly, the proper way to do this. Arizona native here with abort 30 years in the Food and Beverage business.
@@wildswan221 Except soy beans are legumes.
After nixtamalization, does the corn stay in the same bowl? Because after washing, the corn still has a strong, pungent smell. How do I get rid of it?
I love the dog bowls as accessories
First try today- Wish me luck. Thank you for these videos to make it so easy to follow.
good luck!! sorry for the late reply.
@@Masienda Late delay? 2 years later?
I have a question about the ratio of water to cal. In your book you say that the ratio should be 3:1 water to corn by weight, but in the instructions you say to cover the corn by 4". So when I go to nixtamalize 500g of corn and then put in the correct 3:1 ratio (1500g by weight) the water covers the corn by about an inch. So what am I supposed to do? Thanks! Love your company and your channel.
This is a great question. The height of the water that covers the corn may vary depending the pot being used to cook the nixtamal (e.g. wide pot vs tall stock pot), but that the important takeaway is that the corn should always have enough water to keep it submerged while cooking so that it can nixtamalize properly.
Thanks
The whole series is very informative. Thank you Jorge. In my first try, I completely added waaay to much lime and went through whole process (with food processor) than threw all away! The smell was awful. Second try I adjusted the lime to 1%. After nixtamalization, still a pungent odor but subsided after few washes. I am in Turkey and what they sell is not calcium hydroxide but calcium oxide. They claim that if you solve calcium oxide in water, it will turn to calcium hydroxide. Any ideas on that? I do not want to poison myself for a recipe :)
Hello there! We're thrilled that you found this information helpful. While we don't have details on dissolving calcium oxide for nixtamalization, we'd like to suggest checking out this video for further guidance. An important ratio to note is equal parts, by volume (not weight), of corn to wood ash, such as 1 cup of corn to 1 cup of ash. Please feel free to reach out if you have any more questions! ua-cam.com/video/EiMWLFI-yd0/v-deo.html
Wonderful series of videos to help those starting on the masa journey! I understand that the rule of thumb is using 1% cal to corn ratio. I just purchased 5 different heirloom corn from Masienda. For the Blue Cónico, the description recommends using 0.85% cal ratio. Does this apply to the Purple Cónico as well?
I’d love to retain as much of the beautiful colors as possible without sacrificing the nixtamalization process.
What about the Pink Xocoyul variety? Should I maintain the 1% ratio?
My uses starting out are for tortillas, tamales, and gluten free baking; though I’ll probably use cacahuazintle for tamales. I purchased “Masa: Techniques, Recipes, and Reflections on a Timeless Staple” and am reading about other masa uses 😊
Last thing: Can I dehydrate a portion of the nixtamal to grind into masa harina later? Or should I follow the baking method from the book? Is vacuum sealing (w/ desiccant and oxygen absorber) recommended? Is it better to store in the refrigerator, freezer, or in a cool dark environment?
Hi there! Thank you for your questions. 0.85% ratio of cal to corn by weight can apply for any varietal where they're looking to preserve some color (blue, purple, red). Here is a link (cdn.shopify.com/s/files/1/0602/7483/5605/files/varietalmatrix-corn-04072023.pdf?v=1680893465) to our corn matrix which serves a general guideline for cook times/cal ratios per heirloom corn varietal. As for putting nixtamal in the dehydrator - we haven't tried it ourselves. A good dehydrator will usually have a top temperature of 165 degrees fahrenheit, so if you compare it to the MASA book instructions, which recommends 275 degrees fahrenheit - I imagine the dehydrator method could potentially work but would likely take longer than the estimated 4 hours using the oven method. In any case, we could definitely encourage you to experiment and would love to hear about your experience! Vaccum sealing with a desiccant & oxygen absorber (e.g. silica gel packet) is definitely going the extra mile and should be fine to do as long as the nixtamal or harina is completely dry at the time of vacuum sealing. Let us know if you have any additional questions!
Thank you for this!
Thanks for watching!
Why is episode 1 so hard to find??!!😭😭 lol ! Ok rant over!😅
I love the stock pot that you're using. Do you sell it on your store or know where I can pick one up?
It's a Le Creuset pot. We don't stock pots on our website, but maybe we should start! Thanks for watching!
Good morning… would this be the same process to make the masa for tamales…. And what brand of cal do you use and where can I get it… thank you for your video’s very helpful.
Hi June, thank you for your question! Correct, this would be the same process for making masa for tamales. We have a tamale video (ua-cam.com/video/RS0UgGfelmc/v-deo.html) that may also be helpful. We source our cal domestically and it can be purchased on our site at: masienda.com/shop/chef-grade-cal
I left the pot for longer than the recommended 8-12 hours (more like 48 hrs😢). My Blue Conico is bitter after grinding. Was the cause of the bitterness the extra long soak? Anything I can do to reduce the bitterness? Or should I start again? Thanks so much for your amazing products and expertise.
Hi there! We apologize for the delay in getting back to you. Thank you for reaching out about the issue with your Blue Conico corn. It sounds like the extended soaking time may have caused the bitterness you experienced after grinding. To prevent this in the future, we recommend sticking closer to the recommended soaking time of 8-12 hours. If you have any more questions or need further assistance, please feel free to reach out. We appreciate your understanding and support!
You don’t take into account the weight of the water as well when measuring cal? Shouldn’t it count?
Thank you for your question! The ratio we like to use is 1% of cal to the weight of the corn, with a quantity of water that equals about double the weight of the corn. This helps provide just the right amount of alkaline solution for the corn to get nixtamalized (help remove pericarp, & activate the niacin in the corn). If we were to take take the weight of the corn and water when measuring the cal, we would end up with an alkaline solution that is too basic for our applications, and it would affect the overall flavor and color of the finished nixtamal. For example, using too much cal when cooking blue corn, could result in a green colored nixtamal with less corn flavor.
@@Masienda then it makes sense to say corn 100%, water 200% (of corn) and cal 1% of corn, like they say in modernist cuisine recipes. That way if I wanted to add 3 liters of water to 1 kg of corn I’d know I’d have to compensate for the additional water with 1/3 of 1% extra cal. The pertinent info being that you’re suggesting a specific amount of water in answering my question that I didn’t clearly see previously so thank you.
Really, there should be plenty of water to cook the nixtamal - we are prescribing cal to corn ratio but the water quantity is not prescribed (like it would be for cooking rice). Rather it should be generous to be cooked off later (like cooking pasta).
Can Cal lose its potency ? If so Is there a way to test the Cal to see if it hasn’t ?
Cal (calcium hydroxide) can lose its potency when exposed to carbon dioxide, changing into calcium carbonate. There's no visual changes or tests that can be done, but if it's lost its potency it won't properly nixtamalize your corn--meaning that after "nixtamalizing" the skins likely wouldn't rub off.
Hi! I have a red corn and i have tried to cook for about 1 hour. Then i leave it all night. When i try to gring it with a lenin molino san luis, i don´t get a good masa as there are a lot of grains, when i try to gring it again i have difficulties because it takes too long time. I don´t know if i am not cooking correctly the nixtamal or if the piedra volcanica is old, or if it is normal to gring it more that once... maybe the red corn is different to the other ones...and it not good for nixtamal? thanks for your help.
Hi Ainhoa, thank you for your question. Cooking times can vary per corn varietal. A few key things you'll want to test while cooking any kind is the ease of which the skins come off between your fingers (should be very easy), the taste of the kernel (should taste like a tortilla), and the hardness of the kernel (should be al dente to the bite, and easy to chewy). Once you have these features with your corn you're all set to let the nixmtalization happen overnight. We've never tested the grinder your using but the Masienda Molinito does not require more than one grind to get perfect masa.
Will Calcium Carbonate work the same?
I believe the calcium carbonate would need to go through calcination before turning into calcium dioxide and calcium oxide (adding water to the calcium oxide creates calcium hydroxide).
With that said, we haven't done any experiments ourselves! I have come across calcium chloride, but only in research experiments as being used as an alternative alkali (I haven't seen the results in person, unfortunately). I hope that helps!
@@Masienda thank you! I just realized last night after like four times nixtamalizing and making tortillas that I was accidentally using Calcium Carbonate which was why the skins weren't breaking down.
When I measure out 0.16 oz of Cal I see it's more like a Tablespoon as described in the comments already. The video appears to show quite a lot of CAL being put in that bowl and yet being referred to at 0.16 oz!
whatever the case, quantity of cal should be 1% of the weight of the corn.
What happens if you overcook the corn? how can you tell when you have gone too far?
I have read elsewhere that when you over cook the kernels get very round and swell and resemble the corn you might see in posole. At that point there is too much moisture for use in masa, but you can use it for, well, posole! I’ve done multiple cooks with three of the varieties of Masienda corn, and haven’t overcooked any (so far). I check as he does, frequently. The blue corn I had seemed like it took the longest to get the right texture and flavor, but as he notes, some of this might be due to additional drying
The amount you put in of the lime is way more than .16 of an ounce!
Is there a way to do this process with actual wood ash?
there is! we have a video coming out about it very soon.
1 pound= 16 oz= 2 cups of dried corn, that looks like more than 2 cups of dried corn, how much was used in this recipe?
Hi! It does look like more but that's just due to the angle. We used about 1 pound of dry corn in this recipe.
@@Masienda thank you! Where was nixtamalazation originated from?
@@everydaynightz of course! Great question, the process was invented in Mexico, where corn was first domesticated thousands of years ago
Does Calcium Hydroxide corrode metal/plastic/glass?
Hi, thanks for your question! Yes it can be corrosive to galvanized steel or aluminum but not plastic or glass. We recommend using a non-corrosive pot for cooking.
Can industrial hydrated lime be used.?
Hello! We don't recommend using industrial cal unless you know the source and know if it's been tested for levels of lead, arsenic and other heavy metals. Hope this helps
Can cornmeal be nixtamalized to make masa? What would the ratios be? Thank you.
Hi Holly, thank you for your question! Unfortunately cornmeal cannot be nixtamalized into masa.
@@Masienda Why not?
Do you can share recipe?
What brand of pot is that? I could use a large pot like that for this project. Thank you!
Hi Michael thanks for your questions. It's a 16 qt Le Creuset Enameled-Steel Stock Pot
I can't find anything but cracked corn!! can I cook that the same??
We don't recommend this; the split edges of the cracked corn absorb calcium hydroxide more quickly and can lead to strong cal flavor. We sell 2.2 lb bags of whole kernel heirloom corn if you'd like to order some to try! masienda.com/collections/all/heirloom-corn
Anyone experience replacing "cal" with Xanthan Gum? In Europe, "cal" is not easy to get (the food grade stuff), i've read some articles about Xanthan Gum, but i am not sure about the ratio's. Thank you!
Hi Rudy! Just noting here as well (we spoke on another channel) to look for "pickling lime" in Europe and check out our video short with Sean Sherman about making nixtamal with hard wood ash: ua-cam.com/video/EiMWLFI-yd0/v-deo.html
You should be able to use builders lime from a warehouse that sells construction and building supplies.
Hi, can I use fresh field corn in this molino?
Thanks for the question. Fresh field corn would make a corn puree of sorts, not suitable for making corn tortillas, but probably pretty delicious :)
@@Masienda thank you, I actually make tamales de elote with grinded field corn
@@journeyofadigitalartist5021 delicious! let us know if you use the molinito with the fresh corn. we'd love to hear how it turns out.
Why soak it for 8-12 hours? I never have
The overnight soak helps complete the nixtamalization process that is begun with the cook. Let us know if you try it this way sometime!
For EFF sake DO NOT STIR or MIX or WHISK stuff ON THE SCALE, -How to farkup a digital scale ....sheesh
That would be a good video too! Thanks for watching!
I tried watching these videos because I liked the subway tile in the kitchen. These videos are not for me. It’s not “corn,” it’s MAÍZ. Thank you “HorHay”
Sorry to hear you didn't connect with them. Check out some of our newer stuff, we think you might enjoy.