The recipe for homemade corn cobs.
When you think of something sweet, it comes to mind corn, and its beneficial properties can enrich any recipe. You you will feel the warmth and kindness of homemade food for a long time, as eat the last seed from the cob, and also thanks for the crop. Use corn cobs for cooking broth. You only need a few ears of corn to clean off the milk, and make a low-calorie base for the soup. AT crumble the prepared vegetables and meat in a bowl, and fill with broth.
Recipe author – Jennifer Perillo – culinary writer
AT ремя: 35 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 boiled ears of corn
- 1 tsp salt
- 10 peas of black or white pepper
- 2 cloves of garlic, smashed
- 1 bay leaf
- 1 medium onion, peel and cut in half
- 8 tbsp. water
Recipes with similar ingredients: corn, black peppercorns, bay leaf, onion, garlic
Recipe preparation:
- In a large pot, remove the “milk” with the rest of the grains: using a knife, peel the corn off the cob until everything is cut off, and then scrape the “milk” from the stump; leave corn for the next recipe, corn husk also use for cooking.
- Add salt, peppercorns, garlic, bay leaf and onions; fill with water. Bring to a boil, then reduce heat to medium and cook the broth for 20 minutes.
- Strain the broth through a fine sieve or cheesecloth. Give it completely cool off. Now the broth is suitable as a base for soup, goulash or the sauce.
- Pour into sterilized glass jars with sealed lids. Store in the refrigerator for up to 1 week or in freezer up to 2 months. Exit: 6 tbsp.
