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Managing the Water in Corn Recipes
The lovely women who dedicated their careers to producing Joy of Cooking, Irma S. Rombauer and Marion Rombauer Becker, address this issue in one of their showcase recipes Corn Pudding Cockaigne. They found corn to differ significantly with the season, so it was hard to be specific in the recipe. Early in the season, they said, the corn might be so watery it was necessary to add a beaten egg to the dish. Towards autumn, when the corn was dryer, they might have to increase the amount of liquid in the recipe to compensate. It is possible, though, that the recipe you're using just includes too much liquid. The solutions in that case are to add less liquid, to cook away more of the liquid, add some means of thickening the mixture or simply find another recipe. Hey! How about Corn Pudding Cockaigne? |
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Related Articles:
All About Corn How to Blanch Corn How to Cook Corn on the Cob that has been Frozen Is Corn a Fruit or a Vegetable? What is Baby Corn and Where do I Get It? |
Related Recipes:
Fresh Corn Chowder Grilled Corn Salsa Fresh Corn Pudding Cockaigne Late-Season Tomato-Vegetable Soup Vegetable Stock |