Микроволновка упрощает очистку кукурузы от шелухи и волосков

Краткая микроволновая обработка кукурузы в шелухе создает пар, который значительно облегчает удаление волокон и делает процесс чищения чище и быстрее. Оптимальное время нагрева составляет около двух минут, что позволяет сохранить сырой продукт, но сделать его готовым к очистке.

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Shucking Corn Is a Pain. This Technique Makes It Much Easier and Less Messy Shucking corn can be frustrating: The husks tend to be difficult to peel off, the sticky silks stay stubbornly attached to the kernels, and removing both often leaves a mess across your kitchen counter and floor. And while I don’t necessarily mind the slow, almost meditative task of prepping corn, I don’t always have time to shuck it at such a leisurely pace. When I’m expecting company or need to feed my hungry, cranky family fast, I rely on a clever trick that makes light work of shucking: briefly microwaving the corn while it’s still in its husk, which traps steam and helps loosen the silks. The method is simple: Place three to four ears on a microwave-safe plate, then microwave at full power for several minutes. Once the corn is cool enough to handle, you’ll be able to easily peel or slide off the husks and silks. (Some people like to trim the stem end of the corn so they can more easily remove the husk.) How long you need to microwave the corn depends on how many ears you’re cooking, how powerful your microwave is, and how you plan to use the corn. (Microwaving the corn for too long will start to steam the corn itself, which may be fine if you plan to cook with it but may not be ideal for raw preparations, such as salads.) To find the ideal microwaving time for easy shucking, I zapped four ears of corn for one, two, three, and four minutes, respectively. Advertisement I had the most success with corn microwaved for two minutes. It wasn’t fully cooked but had been in the microwave just long enough to generate the steam needed to loosen the silks from the corn. Corn microwaved for less than two minutes was difficult to shuck, while the ears I microwaved for longer than three minutes were cooked. You’ll likely have to experiment with your microwave to find a sweet spot. So the next time you find yourself needing corn fast, consider this method. It’ll help you avoid laboriously peeling away the seemingly endless sticky silks from each ear—as well as the task of picking up those errant silks from your counter and floors. Read the original article on Serious Eats