Indigenous peoples of the Americas used wood‑ash lye (potash) to treat corn masa, making it more digestible and releasing niacin, which prevented pellagra. The same alkaline principle was later applied to pretzels, lutefisk, and century eggs in various cultures.

Accidental ash falling into cooking water would raise the pH, softening starches faster. Observant cooks noticed the quicker softening and began deliberately adding ash to create a basic solution for faster cooking and easier grinding of grains.

Traditional dishes include Mexican nixtamalized corn tortillas, German pretzels, Scandinavian lutefisk, and Chinese century eggs—all rely on alkaline solutions to alter texture, flavor, and nutritional availability.

Wood‑ash lye (potassium carbonate/hydroxide) more closely mimics historical methods and yields a milder, food‑safe alkaline solution, whereas commercial NaOH is much stronger and requires stricter safety measures.

The potato slice should be extremely tender, easily torn apart, and may develop a faint brownish hue on the surface due to the alkaline environment, while remaining moist inside.

The solution should be clear, have a pH of about 10–11 on a strip or litmus test, and be at a rolling boil (100°C) before adding the potato.

Yes, you can prepare the lye water a day in advance. Store it in a clearly labeled glass jar with a tight‑fitting lid in the refrigerator, and bring it to room temperature before use. Always keep it out of reach of children.

The YouTube channel Adam Ragusea focuses on science‑based cooking tutorials, food history, and practical recipes that explain the why behind techniques, often blending culinary tradition with modern kitchen science.

Adam Ragusea combines rigorous research, clear visual explanations, and a humorous, down‑to‑earth style, presenting historical food processes like alkaline cooking with modern kitchen safety and scientific context, unlike many channels that simply demonstrate recipes.

Yes, you can use food‑grade potassium carbonate (potash) in place of wood ash, using the same 1 cup ash‑to‑2 cups water ratio, but the flavor and authenticity will differ slightly.

Adam Ragusea has videos on nixtamalization of corn, the chemistry of pretzel lye baths, and the science behind fermentation, all of which delve into traditional methods with modern explanations.