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Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not.
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving.
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Step 1: Cook in the microwave. Place the ear of corn in the microwave and cook on high for 3 minutes. If you have more than one ear of corn to cook, add a few more (up to 4!) and cook for 4 ...
Corn silk on a corn flower Corn silk on a growing ear of corn. Corn silk is a common name for Stigma maydis, the shiny, thread-like, weak fibers that grow as part of ears of corn (maize); the tuft or tassel of silky fibers that protrude from the tip of the ear of corn. The ear is enclosed in modified leaves called husks.
That doesn't mean corn is inherently bad for the general public, though. Thomason notes that it still provides essential nutrients including fiber, B vitamins and "antioxidants like lutein and ...
In the second production method, the variety is selected to produce sweet or field corn. The second ear from the top of the plant is harvested for baby corn, while the top ear is allowed to mature. [3] Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so ...