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14

Popcorn does not soften. There are five main types of corn: dent, sweet, flour, and popcorn. These types vary slightly in their composition but they share a similar basic structure: Dent corn is used almost exclusively as animal feed. Incidentally- it is the only type that I ever saw for sale in Germany which might explain why all the Germans I met ...


12

Lately, I've been direct grilling them fully stripped of the husk, with a brush of olive oil first. Its relatively quick, but requires a bit of attention as you'll need to turn the ears. You don't want the heat too high and it can be difficult not to dry the corn out. It produces a distinct favor but its absolutely wonderful, everybody raves. The slight ...


10

The best way I have found is to soak the ears in husk for several hours before grilling. This lets the husk soak lots of water. Then place the corn, still in husk, on a hot grill for about 10 minutes, ~1/4 turn, 10 minutes, turn... until the husk gets brown, even burnt. You should be able to tell when the corn is cooked by the smell. The sugars in the corn ...


9

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture. Cooked long, you get a creamier, smoother result. Both can be good, but the creamy style ...


8

Cooks Illustrated, in the March 2010 issue, tackled this problem in their usually obsessive fashion. The full recipe is behind their paywall, but they found that a pinch of baking soda added to coarse-ground degerminated cornmeal resulted in a shorter cooking time over low heat (about 30 minutes total), with whisking needed for the first minute, about 5 ...


8

If you don't want gritty bread, use finely milled polenta. Roughly milled polenta is like semolina, and results in a gritty batter. Finely milled polenta is like flour, and results in a smooth batter. I don't know the proper names for the different milling grades in English. I don't mean cornflour, which is pure maize starch from the inside of the maize ...


7

You definitely don't have to. In fact Alton Brown's recipe calls for only stirring 3-4 times during the cooking process -> http://www.foodnetwork.com/recipes/alton-brown/savory-polenta-recipe/index.html


7

Yes, you can do it without a press. Place a ball of dough between two layers of plastic wrap. Use at least twice the area of wrap that you think the final tortilla will be. Squish the ball flat with a pan, book, or your hand. Now use a rolling pin to roll the dough between the sheets of plastic. Make sure the thickness is even, and don't get it too thin or ...


7

It does depend on the corn. Eat some raw... Notice the starchy taste (Still yummy, just starchy) What you want to do is boil it just enough to drive out the starchy taste. I would get 3 cobs, break them in half, and pull one out every minute. Then have a taste test.


7

When heating sugar up in boiled icing or in making candy, the problem is sugar crystallization. This happens because the solution becomes supersaturated and any movement can cause it to shift back into a crystal state. The corn syrup is there to prevent this from happening by providing glucose to 'get in the way'. You can get just 'glucose' at the ...


7

You fry them in a saucepan with some oil (I use either olive or sunflower). In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. If you want them softer (and bigger), put them in water at 70°C for about 20~30 minutes. How do you know they are done? When they are golden in the ...


7

The difference between the two can be seen below (the post it is from is an experiment comparing corn meal and flour used in anadema bread): The corn flour is the white, finer ingredient on the right. The first obvious difference is that the texture will differ between the two. The second is that it would have different uses. Both would be effective at ...


7

Corn (Maize) is clearly a cereal grain, and not any of the other things you mention. Even the farmers and agricultural agencies consider it a grain - it's one of the "official grains of Canada" and regulated by the Canadian grain commission. I'm not sure when or why it started being called a vegetable, but as far as the culinary definition goes, it has far ...


6

I've done it a few different ways -- husked, desilked, over indirect or low heat : my current favorite method; brings out the sweetness of the corn without the grassy qualities; have enough time to turn it without charring, but if you're late turning, won't instantly turn into charcoal. Takes maybe 15-20 min. Still works for corn that's been sitting for ...


6

A very fresh, ripe ear of corn will have a moist, green, unblemished husk; when peeled back, its silk will also moist and clinging to the kernels. In the store, you may find that an ear of corn will have a slightly dried out husk, but if it's still green and the kernels look plump when the husk is pulled back, that ear's fine. Ignore any husks that are very ...


6

They may be too thick. You can try placing several pieces of paper or thin cardboard into your tortilla press to get thinner tortillas. (If you aren't already using plastic or wax paper to press the tortillas, then you'll have to start, so that the paper doesn't stick to the tortilla.) Experiment with several different thicknesses until the cooking is more ...


5

You can do it. My family has done it before, and I like the outcome. The texture is not the same as with vegetable corn, it is mealier, and the outer skins are much tougher. It is up to you whether you like it. And for substitution, I don't know what is available where you live, but around here canned corn kernels are really cheap and available all year ...


4

There is always a debate on in-the-husk versus out-of-the-husk with roasted corn, but I fall firmly on the out-of-the-husk side of the debate. When you roast corn in the husk, the steam that is created stays largely next to the kernels. When you remove the husk, your corn is cooked with dry heat, which provides a really nice texture that has the ...


4

I've done it in the husk, when it's fresh (ie, the husk isn't dried out), but I don't like the grassy flavors that the husk imparts. My neighbor's clued me into a box of dry wax paper sheets to cover food for the microwave (so I can be lazy and not have to clean the microwave as often), so I wrap the corn in it after it's been husked and the silk removed. ...


4

I found a link that will provide the explanation you are looking for: http://www.mymexicanrecipes.com/ingredients/masa-harina.html Here is a direct quote from the site: Masa is dried corn that has been cooked in limewater (cal), soaked overnight, and then ground up while still wet. Sold in this form, it's called fresh masa, and it makes the lightest, ...


4

Both are ground corn (maize, as they would have it in Europe). The difference is that corn flour is usually ground to a much finer texture than cornmeal. While in some contexts (such as breading chicken), they can both be used, you will get different textural results. In general, you want to use the right product. For example, corn muffins are ...


4

In terms of culinary use, corn is either a grain or a vegetable. When we use it as cornmeal, polenta, or even popcorn, we're essentially thinking of it as a grain - and it really is a cereal grain. But when we eat sweet corn off the cob, or incorporated into a dish, we're thinking of it more as a vegetable. (It's still really a grain, but I think it's fair ...


3

In the past, I've soaked it as per an earlier suggestion, but not for several hours since my grilling is usually relatively impromptu. I soak it for as long as I can get away with (usually at least half an hour), leave the husk on, and drip a little bit of melted butter on top of a foil sheet, then add some simple seasoning (garlic powder, salt, pepper, ...


3

Removing the husk is fine. Usually you can detect a color shift when it's nearly done. White corn will become slightly yellow and yellow corn will turn a bright dark-yellow. Easiest way is to just set a timer. Cooking times range from 1 - 10 minutes. 1 minute = still has a bite to it (slightly crunchy) 10 minutes = soft with almost no bite


3

It depends on your definition of done. My suggestion is to standardize your method and then just determine how many minutes you like. I use already boiling water with a maxed out flame and a good amount of salt, and the husk and silk removed, and I find 90 seconds is about right. You may find you like 2 or even 4 minutes. Be sure and use a pot that is big ...


3

I have read that if you get a bundt pan (see image below) and stick the cob in the middle hole, and then cut the kernels off as you have been, the pan then catches them quite easily. how to get them off the cob without slicing, though, I really do not know.


3

Interesting question. so I pulled out a hot air popper (you wouldn't want to use a oil popper to try this.) and put some popped dry corn into a food process and let-her-rip. I wouldn't call the results "masa" but it might be usable for an ingredient in a breading. I call your attention to the book "POPCORN". It has a nice collection of recipes which include ...


3

The problem here is that you're comparing two very different recipes: Northern cornbread (yellow meal, equal parts flour, a tablespoon or so of sugar) and Southern cornbread (white meal, no or little flour, no sugar). There's no real point in trying to mix and match or interpolate between the recipes, any more than than it would make sense to make something ...


3

I use a soft brush (technically, it was sold as a mushroom brush). Just brush along the length of the ear, towards the stem end, and it removes almost all of the silk. (way more than I'd get done using any other method). update : So I was husking corn with my step-father, and noticed that I have much less silk left on the corn I was working on that needed ...



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