Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Toasted Corn Stock - Pressure Cooker Recipe
    Lost? Site Map

    Toasted Corn Stock - Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    KateL's Note:

    Entered for safe-keeping, adapted from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home", used for making Polenta or fresh corn tamales or even cornbread. This uses only the husks and cobs, not the corn kernels. I estimate that a 6-quart pressure cooker would be large enough for this recipe.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 5 large corn husks
    • 5 large corn cobs
    • 5 cups cold water (1.2kg)

    Directions:

    1. 1
      Preheat oven to 175 degrees C or 350°F.
    2. 2
      Shuck the corn, reserving the husks.
    3. 3
      Scatter the husks on a baking sheet. Top with an inverted cooling rack.
    4. 4
      Bake until golden brown, about 15 minutes.
    5. 5
      Cut the kernels from the cobs; reserve the corn kernels for some other use.
    6. 6
      Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
    7. 7
      Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser.).
    8. 8
      Remove from heat, allow pressure to reduce naturally.
    9. 9
      Strain through a sieve lined with 1 layer of cheesecloth.
    10. 10
      Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Toasted Corn Stock - Pressure Cooker

    Serving Size: 1 (1190 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 10.9 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    corn cobs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites