Cookaholics Bulletin Board

Paul, I have a 3# bag of fresh beets, can you suggest the best way to cook them SV?

I really like a Keller one, though as you can imagine, it is not minimal effort. It is also for smaller beets. I need to transcribe it anyway, so I'll look it up when I get home.

I will say that roast beets (in tinfoil) are awfully good to, though i prefer the slightly more delicate taste of the SV ones.

Paul, have you ever done corn in the microwave, cooked with the husk on?

Linda, I have TJ's truffle oil. I know some chefs think it is an abomination, but I like it. Of course, I can't afford the real ones, so have nothing to use to compare.

Alina, I have. When you are trying to do 6 cobs, it can be tricky to get the time right, and the results consistent. For a quick small hit of corn, it works nicely. I've also wrapped them in plastic in the MV, steamed, boiled, grilled at least 4 or 5 diff ways, SV and sautéed (a winter favourite with frozen corn, with some hot peppers and shallots, or maybe with white miso and butter, or with -- you need to try this -- basil). I like corn I don't stick to one technique. Last one was on the grill, very hot, in husk until the husk was thoroughly blackened (about 15 min). A little messy to strip it down afterword (we ate outdoors, thankfully), but very very juicy, corny and with just a hint of smoke. This was with yellow corn which is my preference over the various bi-color ones.

My current favourite topping is mayo+spicy (used guajillo pasilla adobo last time)+ lime juice + salt + maybe cilantro. Slather on and eat. Everyone who has tried it loved it. Also like butter. Or just salt.

Last night I made corn soup in the PC from serious eats. Very good.

I made the PC corn soup last night as well. I thought it was good but I think our corn was too sweet. That's a good thing when I'm eating it but almost too much when it was concentrated. Deb

This is a link to Yahoo mail. Do you have a link to the sv corn on the cob recipe?

Thanks,

--Lisa

Lisa, so sorry, I don't know what I did.


http://www.seriouseats.com/recipes/2015/08/sous-vide-corn-recipe.html

Thank you!