http://www.durgan.org/URL/?EEVMO 26 July 2012 Corn Juicing
Twenty eight fresh pick corn cobs was made into four litres of juice. Each litre contains about six cobs.The kernels were removed from the cobs, pressure cooked for about ten minutes,the hand blended into a slurry, then strained through a Food Mill. The residue from the Food Mill was put through the Champion Juicer. The residue of the Champion Juicer was discarded. The juice obtained was pressure canned at 15 PSI for 15 minutes. Taste is very much like corn and quite appetizing.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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