A ride without strikes for corn perfectly buttered
In your next barbecue, butter fingers will be a thing of the past.
Corn the cob is one of the most so-calledbarbecue and picnic foods. Think about it: a juicy cheeseburger with a potato salad and a cabbage cabbage on the side is not complete withoutcorn on the COB. To what extent is it satisfactory to slide the teeth in a dodue corn ear and butter on the COB? (Get these cores of your teeth later is another story.) However, we know it's a lot of work to achieve this point.
Ontimes, the buttery corn that is always on the COB can be a tedious task, what tries to rotate the pavement on the plate while your other hand clumsily with a butter globe. This can be particularly disordered when you are without these useful corn on COB holders. Has COB ever slipped from your hands while trying to cover it with a butter slab? We are not surprised if it has.
Fortunately, there is a easier way to make butter corn who does not slip out of your fingers and get all over your clothes - or worse, falls on the ground. Trust us, this thing on every barbecue will welcome you. In addition, it is more single attributed toMartha Stewart, so you know it must be good.
Ok, so what is simple hacking to butter a corn ear on the COB?
The key is to add corn butterwhile This is cooking in the water, as opposed to after when it is on your plate. In this way, the corn gets this flavor of butter on all the coil all at once, without the hassle of manually spreading the butter through the nuclei in the hope that it melts in each small crevice.
I got it, so I put butter in boiling water?
Yes, that's exactly what you do. More specifically, you will first want to bring the water to a boil, then drop each corn on the COB in the water to cook as you would usually do. Then boil the corn until it reaches that the happy medium texture of crisp, which should usually be about two to five minutes, then slide in some slices of butter in the water. Incorporate until the water looks like a butterfly goodness tank and the pieces melted. The butter will float upwards, thanks to the oil of butter (it is less dense than water), so it will seem to look opaque and create a barrier for the corn to pass through the pot . You can grab each corn cap out of the pot with a long set of pliers and butter must coat each inch from corn because it is outside the pot. No kernel will be missed!
There you have it: a corn butter on the pavement without the butter fingers.
