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We tried corn with salted lard in Ukraine, we do not eat it differently now
Everyone loves boiled corn. A pleasant aroma, great taste and a sense of joy from the summer days. That's definitely what we need. But sometimes corn doesn’t taste as good as we would like. So. How to cook young corn in the most appropriate and appropriate way?
Well, first you need to determine how young corn is in your refrigerator. And then you can go through some interesting recipes. In general, nothing is complicated. You just need to know a few things. Let's figure it out.
The benefits of corn are not only liked by everyone because of its taste. It's also quite useful. The only disadvantage will be the presence of a large number of starch. This disadvantage is noticed mainly by people who have begun to monitor their figure and exercise. For them, starch is an evil that has no mercy.
We invite others to think about this. In the composition of corn there is a huge amount vitamin. Like B, C, D, K, RR. And the norm, that is, their appropriate number, can be obtained from several coaches! It is also worth mentioning micronutrients such as phosphorus, magnesium, potassium and copper. All of them are also present in the corn cob.
Traditional medicine has long used corn to treat kidney and liver diseases, improve cardiovascular function. Corn helps with metabolic problems of the body. And if consumed on a regular basis, it can even improve memory and remove toxins from the body. Beautiful healthy vegetable.
When to buy a young dairy corn, you can start to buy July. But the bulk of its sales are August. It all depends on the region, of course. During this period, you can enjoy the most delicious corn throughout the year, so we advise you to hurry.
After the end of the August days, only old corn remains on the shelves. It is tougher, not so fragrant and the texture of the vegetable will no longer please you with its softness and elasticity. However, it can also be prepared. Don't despair. Especially since that's what we're going to talk about now.
How to cook For a start again: it is better to take young corn. In appearance it will be milky or yellow-milk color. Grains are soft, elastic, rounded in shape. It is immediately clear that the vegetable is quite juicy.
The leaves, by the way, can also tell about the age of corn. In dairy corn, they are fresh, green and very reluctant to lag behind the kochan. The leaves on old corn are dry and yellow. But if corn is sold bald - this indicates the use of pesticides in its cultivation. We do not recommend buying this kind of corn at all. It does not matter what the appearance of its grains.
Cook Corn is worth it anyway:
A couple of secrets from chefs Usually before cooking corn is cleaned of leaves and thrown into boiling water "naked". Try the leaves yourself. bed A pot where vegetables will be cooked. This will make the corn fragrant and at the same time tender, because it will be protected from the ultra-high temperature at the bottom of the pan and absorb the smell of its own leaves.
Young. Corn should be cooked on a high fire. And trying to monitor the cooking process. After the Cocoons begin to surface, the fire should be reduced to very quiet and cook corn at this level for about 5-10 minutes. So the dish will remain tender and juicy. Sprinkle the cob with ghee and sprinkle it with salt. Great.
Old. Maize is made a little more difficult. But it turns out to be more delicious than if you cook it completely without problems. Clean the hair, but leave the leaves. Next, soak them for an hour in cold water, and then wash them. In a boiling pot of water, dip half the leaves of corn. In 5 minutes, put the cobs in there. When boiling, cover the pan with a lid and cook on moderate heat for about 40 minutes.
Put the corn right in the pan and finish the second half of the leaves. Cook for another 20 minutes. Now corn is waiting for the addition of oil and salt. It should be served immediately to the table, because now it is the most delicious as it can be.
But there is another unexpected way to improve the taste of corn. We should add it. fat! And even ordinary salt fat will do!
And some professionals do the following: after cooking corn, especially old, they immediately send a couple of heels to the pan. No vegetable oil. Roast corn with lard and then, sprinkling an unusual dish with salt, eat it with many favorite squarks! There are many places where you can replace butter with animal fat. Why not try it?
That's all. Cooking corn, in principle, is not difficult. But it requires fulfilling its nuances. You can, of course, just throw a couple of heads in a boiling pot of water, and then hope that it will turn out tasty. Once in ten cases, it can really work. But only experienced cooks will cook this vegetable tasty. constantly. Bon appetit!
Well, first you need to determine how young corn is in your refrigerator. And then you can go through some interesting recipes. In general, nothing is complicated. You just need to know a few things. Let's figure it out.
The benefits of corn are not only liked by everyone because of its taste. It's also quite useful. The only disadvantage will be the presence of a large number of starch. This disadvantage is noticed mainly by people who have begun to monitor their figure and exercise. For them, starch is an evil that has no mercy.
We invite others to think about this. In the composition of corn there is a huge amount vitamin. Like B, C, D, K, RR. And the norm, that is, their appropriate number, can be obtained from several coaches! It is also worth mentioning micronutrients such as phosphorus, magnesium, potassium and copper. All of them are also present in the corn cob.
Traditional medicine has long used corn to treat kidney and liver diseases, improve cardiovascular function. Corn helps with metabolic problems of the body. And if consumed on a regular basis, it can even improve memory and remove toxins from the body. Beautiful healthy vegetable.
When to buy a young dairy corn, you can start to buy July. But the bulk of its sales are August. It all depends on the region, of course. During this period, you can enjoy the most delicious corn throughout the year, so we advise you to hurry.
After the end of the August days, only old corn remains on the shelves. It is tougher, not so fragrant and the texture of the vegetable will no longer please you with its softness and elasticity. However, it can also be prepared. Don't despair. Especially since that's what we're going to talk about now.
How to cook For a start again: it is better to take young corn. In appearance it will be milky or yellow-milk color. Grains are soft, elastic, rounded in shape. It is immediately clear that the vegetable is quite juicy.
The leaves, by the way, can also tell about the age of corn. In dairy corn, they are fresh, green and very reluctant to lag behind the kochan. The leaves on old corn are dry and yellow. But if corn is sold bald - this indicates the use of pesticides in its cultivation. We do not recommend buying this kind of corn at all. It does not matter what the appearance of its grains.
Cook Corn is worth it anyway:
- Coaches should be approximately the same size for uniform preparation;
- It is better to cut the large cobs along, not across;
- old corn is better soaked for an hour before cooking, and then washed in cold running water;
- bad upper rows of grains on the fly of the cobs is better just cut off;
- 20-30 minutes is cooked young and 2-3 hours old corn.
A couple of secrets from chefs Usually before cooking corn is cleaned of leaves and thrown into boiling water "naked". Try the leaves yourself. bed A pot where vegetables will be cooked. This will make the corn fragrant and at the same time tender, because it will be protected from the ultra-high temperature at the bottom of the pan and absorb the smell of its own leaves.
Young. Corn should be cooked on a high fire. And trying to monitor the cooking process. After the Cocoons begin to surface, the fire should be reduced to very quiet and cook corn at this level for about 5-10 minutes. So the dish will remain tender and juicy. Sprinkle the cob with ghee and sprinkle it with salt. Great.
Old. Maize is made a little more difficult. But it turns out to be more delicious than if you cook it completely without problems. Clean the hair, but leave the leaves. Next, soak them for an hour in cold water, and then wash them. In a boiling pot of water, dip half the leaves of corn. In 5 minutes, put the cobs in there. When boiling, cover the pan with a lid and cook on moderate heat for about 40 minutes.
Put the corn right in the pan and finish the second half of the leaves. Cook for another 20 minutes. Now corn is waiting for the addition of oil and salt. It should be served immediately to the table, because now it is the most delicious as it can be.
But there is another unexpected way to improve the taste of corn. We should add it. fat! And even ordinary salt fat will do!
And some professionals do the following: after cooking corn, especially old, they immediately send a couple of heels to the pan. No vegetable oil. Roast corn with lard and then, sprinkling an unusual dish with salt, eat it with many favorite squarks! There are many places where you can replace butter with animal fat. Why not try it?
That's all. Cooking corn, in principle, is not difficult. But it requires fulfilling its nuances. You can, of course, just throw a couple of heads in a boiling pot of water, and then hope that it will turn out tasty. Once in ten cases, it can really work. But only experienced cooks will cook this vegetable tasty. constantly. Bon appetit!
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