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What’s the very best way How to Cook Corn on the Cob ? Ask various hard-core corn lovers and you’ll get numerous various answers. The finest way is to cook it on the grill, no steam it, no use a pressure cooker, no boil it! The solution is going to depend on who you ask, the part of the country you’re in will also influence the answer. This time of year sweet corn is at its peak and is readily available at road-side stands all over the nation. Its a staple of week-night dinners and weekend cookouts. We try to preserve the taste of sweet summer corn by freezing and canning, but one of the things that makes it such a special treat is its limited availability. Fresh corn on the cob can only be had in the course of the late part of the summer season, just like home-grown tomatoes.
On The Grill
There are a couple of approaches to cook corn on the cob on the grill. One is to peel back the husk and season the corn, pull the husk back in place, wrap in tin foil and cook above a low fire. My favorite is to soak the ears of corn in water for about an hour to dampen the husks so they don’t burn and add moisture to the cooking corn and then toss on the grill as is to grill and steam above a medium heat.
On the Stove
When cooking on the stove the ears should be husked and all the silk removed. To boil corn on the cob heat a big pot of water just to the boil, add husked ears and cover. Fresh corn doesn’t need a lot of cooking, check for tenderness after just several minutes. One way to steam cook corn on the cob is to put about 2 inches of water in the bottom of the pot with 2 splashes of milk, heat just to the boil and add the corn. The addition of the milk will lead to the pot to boil over if you’re aren’t careful, so cock the lid on the pot so some of the steam can escape. Again, examine for tenderness in just a few minutes. I like to run the ears under the cold tap to stop the cooking and to cool the ears sufficient to eat right away. No waiting here!
How to Cook Corn on the Cob is a matter of taste. I believe its a crime to cook it past fork tenderness and my cousin insists that it be boiled until soft all the way through. Which way do you like best?
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Posted in Cooking · August 20th, 2010 · Comments (0)
Your kitchen spice rack may look like an innocent piece of kitchen decoration — but it holds far more history and intrigue than you ever may have realized.
While the wonderful spices from all over the world that fill your cabinet shelf or wall spice rack may be common and easy to get today – a simple trip to the store and walk down the spice aisle – it was not always this way. Many spices have been extremely rare and much valued throughout most of history. In fact, many spices have interesting histories of their own.
Here is just one.
Why is it that we have two distinct kinds of pepper or peppers?
One the one hand it the all-important black flakes that appear with every meal from the fanciest 5-star restaurants down to the greasy burgers and fries in a take-out bag.
On the other is the entire family of pepper pods — that range from the sweet bell peppers to the incineary habaneroes.
Why are these two completely different foods both called “pepper?”
Actually, it’s not a random coincidence and the answer is more interesting than you might imagine.
The History of Pepper
Okay, it’s not as interesting as this weeks CSI or Brad and Jennifers weekly drama — but it is a fasinating story (especially if you are a foodie. Or geek.)
The story of the naming of peppers (the pod kind) is one of global conquest, wishful thinking and false advertising.
To understand this you must know about the history of pepper (the black powder kind.)
Black Pepper was the First World-wide Commodity
Black pepper originated in the mountains of Southern India and made it’s way to Europe almost 2,000 years ago.
Europeans very quickly fell madly in love with the taste. So great was the love and desire for the spice, that entire cities were built with the money that changed hands as it travelled the spice-route from India to Europe. Family fortures were created that are still around today.
And new worlds were discovered looking for faster, cheaper ways to get the goods to the consumers. Columbus was looking for a route to India when he bumped headlong into the Americas.
Which is where he discovered…
No Pepper
Pepper does not go natively in the New World. But several plants unknown to the Old World do. Tomatoes, Chocolate, Corn and, of course, peppers.
Okay, that’s the world conquest and wishful thinking part. Now comes the false advertising. When Chris and the explorers that came after 1492 didn’t find pepper (the black powder kind) to take back to Europe, the decided to do the next best thing — sorta. They dried pods of the native plants (the pepper pods — are you still with me?) and called it “Jamaican Pepper.”
It makes sense from a financial point of view — they couldn’t go home empty handed — and a bit from a culinary point of view — both powders are hot to the taste.
Well, the name stuck and eventually the name came to mean the plant and the fresh pod, not just the powder.
They are more properly called “Chilies”, by the way.
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Posted in Cooking · July 23rd, 2010 · Comments (0)