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“Secret” perfect boiled corn: don't allow this common mistake
At first glance it seems that there is nothing complicated about the preparation of corn, but depending on the time and ways of cooking the taste of the finished dish can be very different.Corn is of two different types: fodder and sugar.
fodder is grown for agricultural purposes and used as animal feed. It can be eaten by people, it is just not as sweet as sugar. The beginnings of fodder corn have an oblong shape – their length is approximately 25 centimeters.In order for the corn is soft, delicious and juicy, you need to choose the right cob. Fresh corn is sold in the season – at the end of July and August. Choosing corn at this time, you are unlikely to happen to bad cobs, but it is still worth paying attention to the following points:
- leaves – it should be fresh. The dry and yellow leaves of the cob indicates that corn is long lies, and therefore it will be rigid and not so tasty.
- corn, which is sold without leaves, also should not be taken.The grains should be fresh and placed tightly to each other. Be sure to unfold the cob and check the grains.
- The corn color should be light yellow. The more yellow corn – the older it is. cooking.
- Do not cut corn into pieces, cook completely to keep the juice inside. Put in a pot of corn.
- Add some butter to the pan.
- cook corn for 20 minutes over medium heat. 5 minutes before cooking water. Leave for another 15-20 minutes to get it.
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