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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 06-24-2010, 02:29 AM   #46
BigBarry
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Quote:
Originally Posted by Jebber View Post
I disagree - the best time to introduce salt is in the water when cooking.

To each their own, just my opinion honed growing up on the Farm in the midwest :)

What do you do for potatoes - another starchy vegetable?
As for other starchy veggies, the salt will help season them duing cooking and develop the starches. Maybe really fresh sweet peas are the same as corn. Gotta try it.
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Old 06-24-2010, 07:04 AM   #47
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Hey "Spook" aka Kirk...... far be it for me to give you advise on cooking! You are a master of masters as far as I'm concerned! I always read your posts on the Yellow Bullet! You know your stuff!

Before I learned to soak and grill corn I used my turkey fryer to boil it up all the time. I love a good corn boil! I just added some salt to the water(I think it helps to make the water boil faster) and boil it up for 15 minutes or so. I do agree with the freshness of corn making the cooking times vary. I personally do not think you can wreck COTC. Just try a piece before you pull it and adjust from there.

OFF TOPIC! Last weekend we bought some corn to cook up and one thing I noticed was how tall the kernels were! I mean these were like 3/8" or taller off the stalk. I think this was some kind of hybrid corn from Toyota! I mean I started eating it with my foot on the floor. Then all the sudden I realized I could not stop and I was running out of control! Not sure what type of corn this was or if maybe I never payed attention but it was great. I have never seen corn with such a deep bite!

Good luck on the 4th Kirk. I'm sure you will do just fine! Vince @ FLT
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Old 06-24-2010, 07:20 AM   #48
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Boil a few ears the night before for different times and see which tastes best.
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Old 06-24-2010, 07:35 AM   #49
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I agree to each their own but in this case, chemistry is chemistry. Alton Brown and other chefs have proven that salt will act on the starches in the kernels and toughen them up.

Example: http://www.ochef.com/1180.htm

I love salt (and gobs of butter) on my corn but not during the cooking process.

Enjoy it if you do but try it some time without. Cook two batches of corn from the same pick with and without and see what you get.
The problem is that you have different "experts" saying different things. My wife watched AB and he said not to salt the water. She took this as gospel so I was always having to salt it when she wasn't looking

Then we were watching another "expert" on the food channel explaining why you should salt the water when cooking corn. My wife looked at me and said whatever.

In any case I don't think there is a definitive proof either way, it depends on who you care to listen to. The one true thing is that I'm looking forward to the start of the Midwest corn season!
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Old 06-24-2010, 11:17 AM   #50
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This thread came at the right time. I have to cook corn for about 80 people on Saturday. I'm gonna boil using the turkey fryer. Thanks all.
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Old 06-24-2010, 12:11 PM   #51
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My Wife makes the Best Corn-On-The-Cob I have ever had.

Over the years we have tried everything you can think of the make good Corn-On-The-Cob.
We have left the shucks on and cooked it over a wood fire, on a charcoal grill, on a gas grill. We have even soaked the ears, shucks and all, in water before roasting them.
We have also removed the shucks and boiled the corn in a big metal pot filled with water.
We have removed the shucks and grilled the corn on a charcoal grill and on a gas grill.

Now, we shuck the ears of corn, remove the silks, trim off the ends of the ears and place them in a 9" X 13" Pyrex, Glass, Baking Dish, add 2 or 3 Tablespoons of Water, Cover Tightly With Plastic Wrap and Microwave, using the Pre-Programmed Setting.

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