Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
10 hours ago, JoNorvelleWalker said:corn. On the cob.
This sounds interesting--the good stuff being on the outside and close to the heat source. How would you describe the difference in result from boiling/simmering for 10 min?
What time and temp do you recommend? And do you butter/season a bag or are the cobs swimming free?
Thanks
10 hours ago, JoNorvelleWalker said:corn. On the cob.
This sounds interesting--the good stuff being on the outside and close to the heat source. How would you describe the difference in result from boiling/simmering for 10 min?
What time and temp do you recommend? And do you butter a bag or are the cobs swimming free?
Thanks
