It seems that there is a "national ______ day" for just about everything these days. But, I figured what better day to share this cooking tidbit that I just found, than National Corn on the Cob Day.
Happy Corn On The Cob Day
Dated: June 11 2021
It seems that there is a "national ______ day" for just about everything these days. But, I figured what better day to share this cooking tidbit that I just found, than National Corn on the Cob Day. This little tip was news to me, and I've been cooking for many, many years. So, here, for your information, I share this from the Farmer's Almanac:
The reason? Cooking above ground vegetables simply requires softening the cell walls to make them more palatable and digestible. Because most green vegetables (and in this case, corn) have thin cell walls, that process doesn’t take very long. So all you need to do is boil water, add the vegetables, and cook briefly.
Root crops, on the other hand, usually contain a great deal of starch, and that starch needs to be dissolved before most can be eaten.
Starting potatoes off in cold water creates more even cooking. Throwing cold potatoes into boiling water gelatinizes the starches at the surface of the potato too fast, leaving you with a mushy exterior that falls apart and dissolves into the cooking water before the center cooks through. By starting in cold water, the temperature in the potato rises more gradually.
While very few vegetables are “boiled” these days (thanks to clever chefs in the kitchen who come up with the best cooking methods to preserve flavor) it still “holds water” for corn and potatoes!
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