My solution: Take the errant pots to the woodshed and give their backsides a few whacks. They not only spin when you try to stir, but the buckling can leave large areas of the bottom out of contact with the hot ring, creating hot spots and uneven browning. When using, thaw the whole corn on the cob in the refrigerator.īuckling pots and pans can present an irritating problem if you cook on a smooth-top ceramic glass range. Store hulled kernels, and cut kernels with their juice in separate containers, leaving head space. Setting the corn in the stem of an angel food cake pan or Bundt pan will hold the cobs steady and kernels won't fly away.įor cream-style corn, cut the kernels to their half depth on the cob then cut off the remaining portions. Take them off the cobs with a sharp knife. Drain well, wrap in plastic wrap individually and freeze in groups. Once the time is up, plunge the hot cobs in ice water. Boil large corns for 8 minutes, medium for 6 minutes and small for 5 minutes. Bring enough water to boil in a large pot, drop the corns in, preferably in a mesh basket. Once you have husked and debearded the corns, sort them according to size. Fresh corn freezes very well but you have to water-blanch them to deactivate the ripening enzyme, as with most vegetables. Can I freeze fresh corn that I have bought at Publix? Do I have to parboil it before freezing? - Sylvia R., West Palm BeachĪ. In addition, cream of tartar helps potatoes and vegetables retain their color when boiled in hard water or water that comes from a water-softening machine. Or you can just add a teaspoon of vinegar or lemon juice to the whites as you beat. If you are lucky to have inherited a deep copper bowl, that will work as well, or perhaps even better according to some cooks. But if you don't want to buy it, there are alternatives. It does hold up pretty well if stored in a tightly closed jar in a cool, dry place away from heat, since very little is used at a time, about one-eighth teaspoon per egg white. An acidic salt obtained from grapes, it helps in both regards - bigger bubbles that hold up until set by oven heat. How long would it keep and how important is it to the recipe? - Rita W., Boynton BeachĪnswer: Cream of tartar plays a fairly important role in recipes where beating egg whites to their fullest volume as well as stability is a factor in the final outcome, for instance in recipes for meringues, soufflés, foam and angel food cakes. Question: One of my recipes calls for cream of tartar, which I don't have and may seldom ever use.
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