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WTF Calcium Hydroxide: Nixtamalization Demystified
Recreate the ancient magic of transforming corn into fresh tasty tortillas with a new modern twist… on this week’s WTF
Product Links:
Calcium Hydroxide
Kraut Source Lid
Recipe Links:
Nixtamal Corn Tortillas and Pupusas with Curtido
Episodes and Links Referenced that you Might Like!
WTF – Fermentation Lids
WTF – Konjac Gum
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
6 Comments.
Bought calcium hydroxide from you to preserve fresh eggs. No where on the package does it give measurements to mix?
We have not used it for this purpose.
Randy, here is a link with directions and measurements.
https://pin.it/6lqxwDi
That’s also why I purchased this product which I will try today.
Hi. I’m interested in nixtamazlizing fruits like pumpkin, melon, etc but consulting references like Enrique Olvera gives vague proportions like 2 tbsp per 500g water. Does anyone have more specific weight ratios for use of Ca(OH)2? I would feel safer considering this is so caustic. Thank you.
1 tbsp of calcium hydroxide is roughly 7g. The usage ratio for calcium hydroxide is about 2.5 – 3% of the total weight of the water that you will be soaking the fruit in. Hope this helps!
Adding a strong base will increase the pH of the mixture. It will not lower the pH.