18:10 the reason why the corn you used didn't pop into popcorn is that you would've needed a very specific strain of corn! Only the zea mays everta variety of corn has the perfect properties for popcorn. It is also much harder than normal types of (sweet)corn and so isn't used for typical consumption.
For Inga's recipe I would imagine getting much more corn flavor if you blended the corn and steeped that. It might even add an extra level of thickness after straining. You can probably also go slightly savory with something like Dungeness crab on top and less sugar in the base.
@@sisu9663 The fact that I am allergic to crabs and lactose-intolerant does not in any way reduce my desire to try this combination. Creamy but savory corn, delicate seafood, crunchy, bright radishes and spicy, sour lime dressing? It sounds amazing!!! Hmmm...I could use lactose-free milk, add some of that plant cream and use fish instead of crab. This could really work!!
corn fritter seems like bakwan jagung in Indonesia. but we're add pounded garlic, shallots, white peppercorn, and chicken stock powder (or you can replace it with MSG). put chopped cilantro and spring onion too.. and it would be nice to add a shrimp.
Never seen cilantro (daun ketumbar) in bakwan jagung, though I'm sure it's good. When my wife makes it, she always uses daun jeruk (kafir lime leaves.) I think the kafir lime leaves are essential! Anyone who's reading this who's never tried bakwan jagung should try it.
yeees i definitely think of bakwan/perkedel jagung when i saw the thumbnail! It would be nice to also add a little bit of coriander powder, also I don't usually use eggs for the batter as they tend to make the bakwan not crispy...
the fact that Inga and Sean got so excited to hear Japanese style corn fritters is the same energy as when your dad says you're going to Disney today...epic Edit; thanks for the likes guys!!
I rarely comment, but I watch all the videos. I love the on-screen chemistry, interactions with each other and the different - but awesome - ways each of you approach cooking and the discoveries you (and us viewers) make along the way. 🤘🏽 I think others may have mentioned it, but it would be so entertaining watching y'all tasting each other's dishes too!
OMG corn fritters is also a thing in Indonesia. It's one of my most favorite fries (yeah, we're frying a lot of snacks here). My aunt recipe is my favorite: 1. Have half portion of corn kernels and half portion of grated corn (the grated corn makes the flavor even richer) 2. Add chopped scallions & cilantro 3. The batter: flour, egg, water seasoned with garlic+shallots+salt+pepper+chicken bouillon powder. 4. Mix them up together then fry it 5. Serve with sambal sauce ✨
For Sean, in a recent Epicurious RU-vid, a Mexican chef makes tortillas and he turns them three times in the press to even out the thickness. Who knew?
Japanese and Spanish pronounce vowels in pretty much the same way, Sean's Spanish pronunciation was excellent! One thing, the captions say molcajete but Sean keeps saying metate! Both are similar but not quite the same! In this case, it's metate that's right
"Why are they called ears?" I know this one! The word "ear" as in the organ you hear with is actually completely unrelated to the word "ear" as in "ear of grain", they just coincidentally sound the same and are spelled the same. The former is a descendant of the Proto-Indo-European (PIE) word "h₂ṓws" with the same meaning; the later comes from PIE "h₂eḱ-" meaning "sharp", I guess referring the the spiky or pointed shape of an ear of wheat etc. It is related to the word "acute".
@ Sean this is awesome! I love seeing you guys try your hand at tortillas. If you can find a square metal press, those are the best. Also, if you flip the tortilla the first time as soon as you see the edges set and let it cook the majority on the second side your more likely to get the puff. Hope this helps!
Andrew's recipe is so similar to Corn bhajiya that we make in India. We usually don't add egg and instead of plain flour we use gram flour (aka chickpea flour) and rice flour. But flavour wise very similar - onion, coriander, ginger, green chilli, red chilli powder, asafoetida these are usually used in India. Corn bhajiya with chai on a monsoon evening, ah perfect!
I’ve not made this myself but an ice cream company here has very seasonal flavor releases and in the past at summer time has done a sweet corn ice cream (with black raspberry). They’ve also done popcorn flavors. Currently they have butterscotch popcorn which tastes like caramel popcorn 🤤
i haven't had them for years, but when i was little, we'd add corn to pancakes, just like one would berries. it's a nice note with butter and syrup. lately i've been making a corn and black bean salad for dinner on nights that are too hot to do much cooking. a bag of frozen corn (either defrosted in fridge or microwaved) with a can of black beans, drained and rinsed. mix them with some diced cabbage, lime juice, salsa, tajin. add a little cho- or soyrizo if you want a little more savory bulk. finally, as a salad with romaine, bleu cheese dressing, and black pepper. so simple and good!
Technical comment: im watching this on my TV and found i have to turn the volume up 3-4x in order to hear your dialogue, especially Sean. It's not a mixing issue, just the entire video is very quiet compared to other RU-vid videos. I've noticed this on some other ATE videos too. Not a criticism, just something to note! Love your content!!!
Great work making nixtamal! I got a victoria corn grinder on Amazon for it, but have been looking for an authentic metate for a while. Will probably have to travel to Mexico to find one. Loved the video! 😊
Hey Inga, try freezing the moulds, that'd help even with preparations that don't require gelatine. If you cannot freeze them, quickly dipping the mould in hot water could help as well.
I love how Sean researched everything. Really appreciate it. So the molcajete that he is referring to is probably the same thing that has been used in Indian Homes since ancient times to grind and make a paste out of things. Its usually not found in most urban families nowadays but our mom's still have it and use it. Its called a "Silbatta". It does the same thing that Sean is describing..like the motion is the same for grinding with this tool...not circular. So next time, you can visit an Indian Grocery Store and ask for it... They may have it or let you know where you can get it. Or probably someone may even lend it to you since it may be very costly in USA. Its made of stone and the consistency that was needed can be achieved with it because , although corn isn't crushed like that for any of the common Indian Dishes, we do use it to get this sort of dough thing with other grains using this SILBATTA.
I love the idea of a corn panna cotta! It made me think that it could be fun to make a salsa inspired panna cotta, so instead of putting strawberries on top, add some fresh cherry tomatoes, fresh mint leaves, and lemon juice. Maybe even some sweet red bean paste as well.
Coming into this video I thought I knew what they would be making but everyone took a completely different approach this episode and I liked it. Props to everyone’s hard work and for breaking their usual molds.
In the English version of the subtitles, at the corn tortillas bit, everytime Sean says "Metate" it's subbed as "Molcajete", (molcajete is the pestle and mortar he was talking about grinding in circular motion, Metate is the flat curve ish stone) just to let you guys know, everything looks awesome as always but maybe you can fix that bit.
Inga's recipe reminded me of this Filipino dish called Maja Blanca. It's almost the same thing except it uses coconut milk instead and you leave the kernels of corn in for some texture. It's very delicious served with some toasted coconut on top 🤤🤤
In Indonesia we have the similar corn fritters like Andrew’s we call it perkedel/bakwan jagung, but usually we make 2 textures of corn, the whole corn kernels and the soft one (usually my Mom would blitz half of the corn to make it mushy) and to avoid the batter to become too thick, my Mom mould put the flour into the corn mixtures (green onion, red chillies, salt, pepper, garlic, MSG, and a lil bit of sugar) and add the water to adjust the consistency, instead of making the batter first. Another dish from corn is the corn mylk, similar to the corn juice that Andrew drank, but it is not as popular as the fritter, and only few people enjoy it.
As a person from Guatemala (Central America if you're wondering) I 100% can say Molcajete is the extremely OG way of doing it, my great grandmother used to do it that way and we still have the equipment stored up, IT'S EXTREMELY RARE TO SEE so, immensely appreciate Sean actually trying to find it, but, sorry my man, these are almost extint now, very few people use it nowadays. Amazing video tho, must say, loved it! BTW, pretty sure it's available in the US, but if it's not, just cook the corn in steam and then add butter, salt, ketchup and mayo, we call them Elotes Locos in Central America an mexico, crazy good
Im from Costa Rica and there are so many ways to use corn. In here existed tortillas, tamal de elote, chorreada and so much more. Everything is so good with corn.
In the Philippines, we have corn in halo-halo, and some versions of halo-halo is corn-heavy. Mais con yelo is a cold corn-topped shaved ice with milk. Corn cheese icecream is also a popular icecream flavor. We have similar corn panacottas that have kernels inside. And boiled corn in very commercial cheese powder was a common streetfood where I grew up. We also have the usual roasted and steamed whole corn cobs, but we also add corn in some soups.
Native American corn can be grown, dried and stored for years. Indigenous people needed a way to get the thick, non-nutritive pericarp hulls off from the nutritious endosperm and germ of the dried corn kernels. By soaking the hard seeds in the lye solution, they were able to break down and separate off the hulls, but also to change the molecular and chemical structure of the resulting ground paste, called nixtamal. This process had the serendipity to also make the niacin, Vitamin B3, in the maize available to the human digestion. It means that human populations can live off of a high-corn diet without getting niacin deficiencies. When European settlers started eating and living off of the maize, if they didn't know that this was a necessary step to make maize a staple and when they tried to live off of ground corn that had NOT been turn to nixtamal, they, and particularly their young children, literally died from eating diets too high in non-nixtamalized corn. They had enough calories but lacked the necessary vitamins.
Love y'all's videos as always! This one and a couple others in the past have been a little quiet - usually I keep my computer volume at 14, but I turned it up to 50 to hear y'all today :,)
I was in Tokyo in December 2019, and ever since I've been back, I have been CRAVING the canned corn soup from the vending machines you could find all over the city. I have tried recipe after recipe and several corn soup mixes from Japanese grocery stores, but nothing takes me to the same place or flavor of that hot canned soup. Maybe someday I'll figure out a way to recreate that ridiculously good corn soup, but until then, I am excited to try these corn recipes!
So in my place, there is this drink called corn milk, which essentially is corn blended with milk then got strained through a very fine mesh sift, i was wondering maybe if inga used the corn blended milk then the corn flavor would come through more
If I recall correctly, fresh regular corn won't "pop" into popcorn. It needs to be dried for it to pop. And generally we use a different kind of corn for popcorn, although you could make popcorn out of regular dried corn kernels.
I am no professional, but as far as i know corn kernels pop because of a tiny amount of water thats inside it, which evaporates and as we know liquid water takes more space than water vapour, so the pressure makes the corn pop! And as for why the corns didn't pop in the fritters, I i guess it's mostly because andrew CUT the corn kernels from the cob, you need whole pieces of corn kernels because of that trapped moisture. Hope it helps!
21:25 this looks so delicious i instantly added to my Ramdhan iftar list, and here in Pakistan we use chick pee flour instead of it and also add potatoes for flavour
Corn fritters are realy common here in Indonesia, we called it Bakwan Jagung (Bakwan = fritter // Jagung = corn). Usually we add more herbs like garlic, turmeric, coriander, chili paste, n scallion mixed along with flour. It's like Indonesian savory street food tho☺️☺️
To explain the corn thing a bit better, there are four types of corn: Sweet: (like you eat off the cob) Popcorn Dent: (used to make tortillas and masa). Nixtamalization not only softens the corn but makes it digestible. Without it you will have lots stomach problems. Flint: Used for making Cornbread, Polenta and Grits.
definitely need those fritters. I use fresh sweet corn in a salad. raw off the cob with red onion and peppers and cilantro and lime , etc. the sweet corn should be the star.
man, seeing sean throw in mushrooms for his corn tortilla taco made me kindaaaaa disappointed he didnt use the opportunity to cook up some huitlacoche mushrooms! they're an edible fungus that GROWS ON CORN (!) and eaten throughout mexico. corn smut! delicious in tacos or quesadillas, super yummy
There’s a Mexican ice cream shop I’ve visited that makes all of their ice creams in house. They have a sweet corn and raspberry ice cream that is absolutely delicious! Raspberries and corn = unexpected, delicious combo!
So from making tortillas at home, you kinda want to have a higher hydration than you might think. When resting damp a towel and place over the dough container.
My favorite corn recipe (which I'm about to make after i leave this comment) is a Corn and blueberry salad. It sounds weird, but put some feta cheese and white balsamic vinegar on it, and oh man is it tasty. I only make this in the middle of the summer when i can harvest my blueberry bushes, and there is fresh corn at the store- I once tried it with previously frozen produce and it was not nearly as good.
10:40 I think we have that in India too. I think (I could be wrong) the instrument is called ‘Sheel Nawra’ in Bengali. P.S. Next time, try South Asian Households.
"No amount of cheese in something can replace the satisfaction of cheese on top of something." Me last night eating ravioli stuffed with spinach, ricotta cheese, parmesan cheese & mozzarella cheese and going back & forth with myself on rather I should add grated parmesan on top or not because there was already so much cheese present. In the end I did add it and I was like yup! This is sooooo satisfying! lol
Views on the Road is an amazing channel for Mexican cooking. And thank you for trying it from scratch and not being intimidated. Lime is also called limestone if you want to stress the difference.
sean pronouncing spanish with a japanese accent made me laugh cause in middle school i started to be interested in japanese culture and stuff but pronounced japanese words with a spanish pronunciation because that was the only non-english language i knew as a half-mexican
