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Just Cooking

Master Chef
Joined
Mar 4, 2017
Messages
5,114
Location
Springfield, MO
DO NOT, I repeat do not place that parchment paper in your Air Fryer while it's pre-heating ...
:LOL:
I started to smell something - BURNING - :eek:
Dumb bunny!

Ya learn something new every day ... :ROFLMAO:

That's interesting.

I guess, that because I have the oven type a/f, I've never used parchment paper as it was pre-heating.

I always have whatever I'm cooking, on parchment paper, on a tray or in the basket, outside the a/f as it heats.

That could be scary. :ermm:

Ross
 

Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
7,910
Location
Central/Northern AZ, gateway to The Grand Canyon
The other night I made Chef John's version of Microwaved Corn on the cob.

https://www.youtube.com/watch?v=e8vWhX1zXKM

This technique really does work, but dang, that Corn is HOT!
I was trying to "squeeze" the husk and threads off using paper towels, not working so good.

IMG_2039.jpg

IMG_2040.jpg

I also realized that if I removed a coupla layers of the husk and sacrificed a kitchen towel aka tea towel for the job, I didn't burn my hands quite so much.
I'll just throw this towel in the washing machine and deem it "the real working horse" in my kitchen :LOL:
 

Cooking Goddess

Chef Extraordinaire
Joined
Jul 21, 2009
Messages
16,108
Location
Body in MA ~ Heart in OH
I've been doing something like that for years, K-Girl. Didn't see Chef John's version before today since I'm not really a fan. The video I saw had you cut the base off before nuking. I cut enough to just be able to see kernels when I cut it. Then I use a smaller knife to cut vents from the base up the husk until I get past the fattest part of the cob. If you hold the corn up by its silk, it looks like it's wearing a little skirt! I also wait a minute or two before I grab it from the micro. There's a small window between too hot to handle and too cool to shake out.
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
I nuke each cob about 3 minutes with the husk intact. then I grab the cob with a hot pad and cut enough from the bottom of the ear so that I can just start to see the corn. I grab the ear and turn it cut side down, and while holding the husk tops, just shake it. The corm slides out leaving all husk, and silk behind. Remove the outer husk leaves and dry for use in making tamales.

Also, the silk is great for flavoring a broth.. Just strain it out of the water after simmering for about ten minutes. And what can this broth be used for? certain teas, corn chowder, r
cooking rice, Asian low mien, etc., anywhere the flavor of corn is desired. Try using the broth when making veggie soups.

Seeeeya; Chief Longwind of the North
 
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pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,763
Location
Woodbury, NJ
Sir_Loin_of_Beef - You must be related to a friend of mine. I remember us talking about the weather, and how the weatherman was wrong about it again! I said to him "can you imagine having a job where you could be wrong 60-70% of the time, and still get paid?!" He got a very serious look, and replied "No...I can't imagine me being wrong." His son and I busted out laughing, and, still not cracking a smile replies "Whaaat???".

 

Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
7,910
Location
Central/Northern AZ, gateway to The Grand Canyon
I've been doing something like that for years, K-Girl. Didn't see Chef John's version before today since I'm not really a fan. The video I saw had you cut the base off before nuking. I cut enough to just be able to see kernels when I cut it. Then I use a smaller knife to cut vents from the base up the husk until I get past the fattest part of the cob. If you hold the corn up by its silk, it looks like it's wearing a little skirt! I also wait a minute or two before I grab it from the micro. There's a small window between too hot to handle and too cool to shake out.

True, true CG!
I user this tea towel to also wring dry cook greens like spinach or kale.
 

Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
7,910
Location
Central/Northern AZ, gateway to The Grand Canyon
And this all reminds me that I should go get some more fresh corn before the season is done.
But as I just looked up our closest farm stand's harvest schedule, they'll have Sweet Corn and Tomatoes though October.
DH is really likin' their `Maters.
fresh tomatoes.jpg
I learned that they just put up a hot house.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,763
Location
Woodbury, NJ
And this all reminds me that I should go get some more fresh corn before the season is done.
But as I just looked up our closest farm stand's harvest schedule, they'll have Sweet Corn and Tomatoes though October.
DH is really likin' their `Maters.
View attachment 53177
I learned that they just put up a hot house.
Seems to me that would be a "cold house", in your area. ;)
 

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