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Old 08-13-2007, 11:34 PM   #1
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Kernel Cutter - Making Freezer Corn

Does anyone have one of these?

Kernel Cutter - Kitchen Krafts

I just picked one up at my local Kitchen Collection, but it didn't come with any instructions. I've heard good things about them..

All that I really want to know is whether I cut the kernels off of the Cob before or after I boil the corn?



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Old 08-14-2007, 02:51 AM   #2
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I've never used one Brad. I have heard they are not as easy to use as it may appear. I've always cut corn off prior to blanching/cooking. Lately I/ve heard of it being done afterwards. So maybe run some test to decide what works best for you.

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Old 08-14-2007, 05:19 AM   #3
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I have two, so more hands can help... I use it for making maques choux for 50. I also use it on raw corn....never tried it on cooked corn.
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Old 08-14-2007, 06:29 AM   #4
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Don't know about the one you have a link too,

but this is what I use:

VINTAGE AMERICAN CORN CUTTER Design 185,140 - (item 260148009423 end time Aug-14-07 16:15:29 PDT)

I was a bit disconcerted to see it listed as "vintage". I bought mine new, a "few" years ago . I used a tip I saw recently on another corn thread here, and soaked my blanched corn in a sink full of ice water, before cutting the kernels off the cob. It really did cut down on the splattering. i bought a 22 pound bag of ice and used every cube.

I have always blanched the corn cobs before removing the kernels, so I have no experience with cutting the kernels off raw.

Good luck.
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Old 08-14-2007, 01:54 PM   #5
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I cut mine off when the corn is raw. Sometimes I think it is just as easy to use a knife like my mom did, but my son likes the corn cutter.
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Old 08-14-2007, 02:51 PM   #6
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I use a sharp knife. I have used both of the other kinds, and really think a chef's knife works better.

(I packed 30 pint bags of corn a couple weeks ago.)
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Old 08-14-2007, 06:12 PM   #7
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I've always used a regular or electric knife with good success, but this was cheap enough to try. I will try it un-blanched first and see what that gets me

Thanks for all the feedback...


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