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Of course, do not go away without a summer corn on the cob. I was especially great event to finally appear fresh, tender tubes on the market, because outside this period almost all year I do not eat grains of maize (corn meal in corn meal the other), being frozen and canned versions do not place in my heart . This year, fortunately, black china I have been a regular to get an excellent black china cook with corn. For the same I házaspárnál the market, and not as a time to cast the seeds of their products is always good. So corn on the cob. The whole of acquisition is decided. If you have the right materials, you can not mess up, and if it is not correct, all to no avail. I watch the market: the outer shell tubes should not be dry (if any, then the old goods) or too thin (trying to get rid of the "clues", you also miss the cooking of the shell). The shell is stretched pretty, relatively smooth, not too small (almost) peel, grains are not too big (if your eyes are almost starting to push each other and in the middle behúzódni, you are very lucky old pipe). Do not look dry and tough. Can be white or yellow, both colors are good varieties. It is not always the big pipes are the best. Of course I understand that if given piece, the large "matures", as the case may be, to go with the medium much better. You might want to take that will fill a whole number of layers black china in the cooking pot. They are basically round in the pan or pot, you can feel a little difference between the length of the pipe (where geometric accuracy is the same, already suspicious - because he is the only natural that it makes a small standard black china deviation). If the acquisition had handy for cooking. The pipes are in the outermost shell of letters I'm gonna take the rest turn aside cart. The silk trying to remove as much as possible. The end of the tube below the lowest cut grains. The bottom of the cookware lined with half of the reserved shells, cobs care of it, and then closed with the other half of the shell. Pour in enough water, which is slightly above the pipes - it's worth while to catch with one hand, they come up to the top of the water, and it looks like that still are not filled. Boil, cover and litter, black china and I cook on low heat (20 minutes to be older than maize, but the longer it sure is not worth cooking) for 10-15 minutes. I am taking a plate, let cool slightly, and is ready for consumption! If you stay, I let the hot water (so it does not dry), the fridge kept for a few days. Cold is fine. The aunt thinks we will want to cook it immediately after purchase if you do not immediately run out, they cooked elrakva will taste better than if it had been stored uncooked and cooked it. I have not checked it experimentally, I believe him, and so I do it. Can I go back for more and more tubes :)
Hi! The aunt are right, the kuku (as the 17-month-old son refers to it) is like peas: the sugar in it soon develops tasteless starch. According to "extreme" views to cook corn so that you put the water to boil, then go out the tubes harvested. Just for the sake of coolness: DA-shell storage hampers this type of aging anyway. We love fűszervajakkal barbecue, like lime, jalapenos, curry, cumin versions. In this case, pull the shell, harvested the "whiskers" to smear with butter, pushed back the shell and go well on the grill .... The possibilities black china are endless, too bad that the season is not back. Millie 2008th Aug. 11 12:38 Dulmina said ... Thanks for the idea grills, be sure to try the next consignment! 2008th Aug. 11 13:26 Wooden black china Spoons said ...
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