Go to the Recipe: Crisp Corn With Butter and Fresh Herbs
Why not just boil it at this point? What difference does cooking it at 90℃ vs 100℃ make?
@Kelvie Wong It had to do with the gelatinization of starch molecules. If this really bothers you so much, you don't have to follow it, you'll just have inferior corn.
Just made my first dinner with my new Joule.Wow-o-wow was it terrific. Made this crisp corn recipe with a chicken breast. Now I see what all the fuss is about. Sous vide is definitely a wonderful way to cook. The Joule is wonderfully easy to use. And normally it bothers me not to have controls right on the hardware and resent having to use an app. But, in this case, it makes perfect sense. Jould connected very easily to my network and I was up and running in absolutely no time. I'm looking forward to learning new skills with Joule.
Kenji/Serious Eats say if you're not getting the corn super fresh+local, you're better off with frozen than on-the-cob from a big box grocery store. ChefSteps here is advocating on the cob. Thoughts/opinions/etc.?
Would waiting a couple days before dropping bag in bath be OK here?
I just made this for lunch today--super crisp and tasty!
First, this is amazing! If you have any leftovers, make corn fritters. Trust me, you will make this corn just to make fritters...it is that good!!
From the moment it's picked corn's sugars start changing to starch and have a half-life of approximately 24 hours. In other words, half the sweetness is lost every 24 hours. So corn is best (sweetest) when consumed soon after picking. Frozen corn has it sugars "fixed" soon after picking so it is sometimes better than old corn at the grocery store. The trade off is freezing it changes it's texture. The development of super-sweet corns have made grocery corn somewhat more acceptable. But farm fresh is still best.
Hi Carla! What recipe do you use for corn fritters? This sounds amazing, but I've never made them before.
Would this be able to last for a day or two in the fridge?
hola
can you cook these right on the cob?
Absolutely. Sous vide corn on the cob is da bomb!
