Noma Chef René Redzepi on How to Make Tortillas

Noma Chef René Redzepi on How to Make Tortillas | The New York Times

Рет қаралды 225,315

9 жыл бұрын

In the test kitchen of Noma, the celebrated chef and his pastry chef, Rosio Sánchez, demonstrate the difficulties of making the Mexican staple.
Produced by: Andreas Koefoed
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Noma Chef René Redzepi on How to Make Tortillas | The New York Times
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Пікірлер: 145

@benrosn8154

This guy is a total and complete food genius

@yungpepe 4 жыл бұрын

Cool to see Redzepi giving his pastry chef some major publicity. Also, interesting that Alex Stupak was a former pastry chef who also fell in love with making tortillas and has made similar comments.

@PREDATOR07 6 жыл бұрын

I'm Mexican and I approve those tortillas,My mom used to make tortillas every day in the morning,unforgettable memories from my Angel in heaven.

@antonietavite142 8 жыл бұрын

Great video. Thank you for making evident the complexity of a well made tortillas. They are like corn melt in your mouth pastries

@albertogarcia8577 5 жыл бұрын

Rene is a very humble Chef and he said right tortilla brings food together also people too.

@TheCompanyVideoLog 6 жыл бұрын

Homemade tortillas are life. :D It's a beautiful and awesome thing to see that almost(if not every culture?) has their own tortilla-type thing. :B

@hasratashish 6 жыл бұрын

He was just setting the grounds to start charging 60 euros for a tortilla

@bonniecarroll7370 9 жыл бұрын

If Rosio did all the research and is the one opening the taqueria, why is Rene the one doing all the talking?

@2Granule 7 жыл бұрын

Adding "eria" to the end of a noun in spanish makes it a store that sells the noun. In this case, a store that sells tacos. Generally, a taqueria has a more limited menu than a full service Mexican restaurant. In the USA we have access to the proper corn - field corn not sweet corn. Field corn is not sweet, has a lot of starch and keeps for centuries. (i'm not kidding! they find it in ancient Indian ruins, perfectly preserved by dryness). We use it as food for cattle, as Europeans do as well. We have the proper calcium carbonate product in easy to find packages too. Food grade calcium hydroxide with no additives or preservatives is used making hominy from corn, or even making pickles out of cucumbers!

@dadispirit 8 жыл бұрын

Rene meant well by this, I am sure, but it was misleading to show a molcajete as though it had been used to grind a nixtamal masa. One would use a metate. Also, the use of a comal distributes the heat more effectively.

@thosehappythings 7 жыл бұрын

La HIJA DE SANCHEZ ! right?? thats the taqueria she open !

@partykrew666 8 жыл бұрын

do you have to be really, really, really, ridiculously good looking to work at noma or something?

@estebancorral5151 9 жыл бұрын

Rocio Sanchez ahould have done the talking. Masa just means dough. However, corn processed in an alkaline solution is called Nixtamal. In this case, it is a Nixtamal masa. Alternatively, the quicklime solution could have been replaced with a solution of hard wood ashes.