What is Nixtamalization? 

Oh si yo!

How it was originally done !🙌🏽

Do you have good links on making hominy with ashes? I work at a historical farm and we are learning about the ancient traditions surrounding corn.

@@PinkCheeseCoolArrows Its possible that it was originally done with ashes and it certainly was often done that way but the best guess I have seen on how it might have started was using hot rocks, limestone rocks, to heat the corn in water before Amerinds had containers that be put on the fire. Either way can work.

Please could you explain to me how it is done with ash? What is the rates of water and ash? It is extremely important for me, please let me know!

Hi there, Anyone knows what is the additive name that used to soak dry corn?

Water

@@Jswater cal or quicklime the construction material

o lord. lol.

😂😂😂😂😂😂❤️

Maybe it was going to fall out anyways since you were a kid?

@@excellasmimix3168 lol

@@2degucitas Maybe my Abuelita didn't like me. lol

Culture isn't passed on locally nowadays, it is created and taught by media. In order to achieve this old people are portrayed as dull, and even young 30 year old adults are called "daddy" or "boomer", which shows a separation process induced between the young and the grown-ups (who could have learned culture from the older people).

@@Apollo440 good observation

@@Apollo440 your statement seemsto convey an absolute, globally framed view, which is laughably over simplified. if it were even slightly true as typed, traditional food preparation would have disappeared, with the initial emergence of the media you're referring to. again, laughable. in reality, there are more factors than could be listed, with which culture is stunted (english dictionary definition, not popular culture definition). consider how some kids are still made fun of, when they bring their "weird" food, that their parents prepared for them, to school. if it isn't hamburgers, pizza, or hotdogs, it's "weird" to the uncultured masses. the children would likely request/demand, a more "normal" meal, for school. corn (along with a lot of other things) was outlawed by the european conquistadors, in order to suppress and control the "savage" population. most "mexican" food in the us, is a heavy distortion, of traditional dishes from central/southern mexico. have you ever seen so much cheese?!? why do most people assume that it needs to be inexpensive, to be excellent or "authentic"? and what about regionality? people in the us debate bbq sauce styles but rarely know the species variants, of things like chicken, corn, or bananas. not all corn is considered appropriate, for making masa. heirloom crops are _common_ in countries that never allowed industrialization, to become the default. why would anyone pay money for seedless oranges or corn fed beef/pork? perhaps some view older people as "dull", in segments of societies driven/imprinted by popular culture (i wonder who exports the most pop culture?) but the majority of young people, still see elders as partial connections, to the foundations of human civilization.

@@metatalc9198 ​ Traditional cooking has undergone serious statistical losses in favor of a "McExpansion". This rings true for all globalized cities or even countries - the mainstream "cooking scene" is totally westernized. Although not so much in rural areas, which are also massively underpopulated in favor of conglomerations. Starch production and consumption, which was the staple for the last 10 000 years is being aggressively pushed to the edge of the "Bell Curve" by more profitable fat and protein. Which is a serious deviation from tradition in and of itself, even without taking the technique of preparation into regard. I would like to believe, that most young people look up to their elders and picture being like them when they grow up. Unfortunately nowadays the opposite occurrence is common- older people trying to be "hip", dressing like youngsters and adopting cultural trends, targeted on a younger population, in every possible way. Not that this should be disallowed - it's just evident, that they have lost their previous role (even if only in their minds). The mainstream is, that the young know best, and the old should get out of the way of this "progress". My question is - who is the author of this message? Definitely not the handiwork of youngsters, who can't even spell; nor the older people, deserving respect in many ways. My point here is - even if all parties wish and think well of each other - mass media, the educator, which every youngling wears in their pocket from age 3, decides what we eat and who we respect...

I don't find tortillas (including nixtamalized corn) healthy for me. It's gunky within my body. Just survival, not vitality food.

Yes

Hominy

too late... most is GMO now. GMO fields contaminate non-GMO :-(

I think sweet corn is still safe

@@SaraVV get a pocket zapper. bring it with you to the market and aim it at your produce. it will tell you (mostly) if the food is frankenfood.

@@peekpen I'd never heard of such a thing. I'll look into it right now.

@@peekpen I see, you're just joking :-D

¡Cal viva!

I think she meant boiled or heated in hot water. This is Slaked Lime, not "Quick" lime (Calcium Oxide). This is Ca (OH)2. Slaked lime has many uses, and is sold cheaply in sacks. I thought about it, you could make a hundred tons of Nixtamal from one sack of lime I guess! Burning your own limestone or shells sounds laborious but would make a fascinating video. You can buy a small amount of lime where Mexican groceries are sold, or in Wal-Mart (say) as pickling lime.

@@leonardpearlman4017 Quick Lime (CaO) Calcium oxide in the presence of water produces calcium hydroxide Ca(OH)2

Just enough

eaglerising88 look at us. We’re just too good with recipes.

Lime: 0.5 - 1.5% based on weight of corn Water: 150 - 300% based on weight of corn Boiling at atmospheric conditions (non-pressurized): 0.5-3.0 hours Steeping: 8-24 hours at 55-65°C Washing of nixtamal: repeated several times until sufficient lime solution and kernel components have been removed.

Skins i think float, could decant them

@@NwoDispatcher Keep the skins in food mix, otherwise it's pap. Some enjoyable fiber and more nutrition,…. makes for more vitality, greater person-body integrity.

Central America is on the southern tip of the North America Continent, which was not connected to the South America Continent until 12-15 million years ago. Panama is the southern most county of North America (wikipedia).

Yeah, get it right gringos! Always trying to exclude Mexico from being on the continent

True, but technically so are all the central american countries because "Central America" isn't an official continent...

@@cosmicquetzal220 Central America isn’t an unofficial continent either. It’s a region. But more officially it’s an isthmus.

DISSOLVES INTO THE WATER

@@oraach o, it does not dissolve but is rinsed away.

They can be used to make bio degradable shopping bags & food scrap bags for compost.ive also seen a program yrs ago that showed clear packaging being made like the type you see in cookie packets .

Isn't calcium hydroxide toxic though?

@@krayziejerry by itself? Yeah, as an ingredient here? Nah

NO ! You have to use Food Grade Lime.

@@richstone2627 exactly

Hi Al, on another video it recommends to wet the masa after the first grind , enough to form a dough, then grind it a second time. See if that helps.

Extremely important. Did you watch the video? Without the Nixtamalization process you can't make tortillas. The process also makes the maize digestable as well as makes the vitamins and mineral available for our bodies to absorb. Before Lime was used sifted hardwood ashes mixed with water was used to "Lye" the maize.

if you really are speaking geographically, mexico is not in central america for two reasons : central america is not a continent, it's a region. mexico is located in the north american continent. this is just like when people use the term "the middle east" which again, is a region, not a continent. when using this term, people are actually referring to countries in the african continent, the arabian peninsula, and asia.

@@metatalc9198 True...Part of Mexico is in Central America, but Mexico itself isn’t considered part of Central America.

Thanks, anarky4321, my previous (wrong) understanding was a slow boil, but all that matters is that the item be immersed in liquid.

@@rongarza9488 Hi, do you mean that boiling and/or adding lime are not important, but solely letting it steep in water?

We have been doing this for thousands of years and are still alive.

Oh, don't start! They wash it out at the end. Doing this increased the total amount of food available, I think if they didn't do this there would be more hunger, more outright starvation.

Calcium carbonate is not a harsh chemical. You eat lots of chemicals. You ARE chemicals. Basically its the same as sodium carbonate, only with calcium instead of sodium. You need calcium and the carbonate part is just carbon and oxygen.

@@leonardpearlman4017 you say “oh don’t start” as if I’m talking trash. Im asking a question because I’m genuinely curious.

@@ethelredhardrede1838 No thats not calcium carbonate lol thats calcium Hydroxide. People take calcium carbonate supplements. Calcium hydroxide is a different story.