Sunday, March 6, 2011

Mrs. RW’s Cooking Tips - Tip #1 - Cooking Corn on the Cob


Boiling is a common means of preparing many food items but it can be extremely tough on your food. While many foods are prepared by boiling, a lot of nutrients, especially the soluble vitamins, can be lost in the process of boiling your food items. There can also be a loss in the flavor and texture of your food.

One of the staple food items consumed by many people is corn on the cob. It goes with just about anything or is simply great when eaten by itself, usually with a little butter added. Now the majority of corn on the cob is cooked by boiling which can affect the taste of your corn on the cob. Boiling corn on the cob causes a loss of some of the natural sugars present in your corn. There is a simple solution to help you solve this problem.

Just add a pinch of sugar to your pot of water that you will be using to cook your corn on the cob. This won’t actually sweeten your corn on the cob but it will help prevent the natural sugars in your corn on the cob from being released during boiling. This helps to preserve the natural flavor and sweetness of your corn on the cob.

Got pinch of sugar?

Staying above the “boiling” water line!

Riverwalker

4 comments:

idahobob said...

Corn on the cob......

Ooooooooo....Yuuuummmmm!

Bob
III

Brigid said...

My Mom used to add a pinch of sugar, and I never knew why. Thanks. Oven roasting is also good. 350 degrees, don't shuck the corn, just place directly on the oven rack and roast for 30 minutes. Peel down the husks and use as a handle to eat if you're doing a casual supper.

riverwalker said...

To: idahobob

I usually roast mine on the smoker when possible. It's pretty good eatin' all by itself. My last corn crop turned out pretty poorly but I did have a couple years when the rain and weather was just right...got some decent ears of corn those times.

Thanks bob.

RW

riverwalker said...

To: Brigid

I'm not a very good cook but can usually make a decent meal if I have a can opener handy.lol

Actually, sugar is similar to salt in that they are both what is referred to as non-volatile solvents and will affect the boiling and melting point of water. You can even use sugar to melt ice...it's the same effect as using salt.

It's also a great flavor enhancer. Being one of the main flavors our sense of taste recognizes (i.e., salty, sweet, sour,& bitter).

My wife complains all the time that she never had enough time to learn all the little things her mother did in the kitchen when making a meal. Her mother died in her late thirties and my wife was just beginning to pick up some of her tricks she used when cooking.

Casual eatin' is the norm around our place...sometimes we just scrounge up some of Mrs. RW's leftovers.

Thanks Brigid.

RW

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