[Hyperfixed] has a podcast episode that does a deep dive into exactly why bags of microwave popcorn advise against using your microwave’s popcorn setting (in North America, anyway.) The answer is probably more complex than one expects, and involves the long history of microwave oven development as well as consumer behavior.
There are really two questions involved: one is “what does the Popcorn button actually do?” The other is “Why does every package of microwave popcorn say not to use it?”
The answer to the first question is “it depends”. Microwave ovens are amazing things, but the popcorn setting on any given microwave oven could be anything from just a dumb timer, to a setting that tells the oven to monitor popping sounds or humidity levels (because popping releases steam). These kinds of microwave oven features were figured out ages ago, meaning the technology to precisely handle a bag of microwave popcorn not only exists in equipped ovens right now, but has existed for decades.
The problem is not all microwaves are so equipped. A microwave oven where the popcorn setting is just a dumb timer is really an invitation to under- or overcook the bag. And when overcooked, microwave popcorn scorches and could even burn.
That brings us to the answer of the second question: why does every package warn not to use the popcorn setting? In short, because the popcorn maker has no idea what any given user’s microwave oven is doing. When people hit a button marked “Popcorn” they tend to leave the process unattended, and when a microwave oven ruins a bag of popcorn, the user blames the popcorn manufacturer.
This means microwave popcorn manufacturers stick to some variant of the only process known to work in all ovens: monitor the process, wait for popping to slow to a rate of one pop every two seconds, then stop.
That’s the quick answer, but [Hyperfixed] goes in a ton of researched detail across the entire spectrum of this issue. If deep-dive niche technical podcasts are your thing, we recommend queuing it up for a listen.
Korean Corn Cheese Recipe is also known cheesy corn which is a very popular Korean snack which is served in Korean bar along with drinks. Corn cheese is made with onions, sweet corn, salt, pepper, sugar, cheese and mayonnaise. Bake corn cheese taste amazing when served piping hot. Korean Corn Cheese Recipe I have been...
The post Korean Corn Cheese Recipe appeared first on Yummy Tummy.
Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!
This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer!
This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron and omegas. Protein from the lentils hemp seeds nutritional yeast, fiber from the veggies, lentils, kale. Major flavor boost from the Crispy capers! This indulgent Lentil dip packs a flavor and nutrition punch!
There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest.
There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale.
The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.
You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing.
Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time.
Continue reading: Easy Lentil Dip with Crispy Capers
The post Easy Lentil Dip with Crispy Capers appeared first on Vegan Richa.
If you’re like us, we wait all year for summer corn. Wherever you live, summer means one thing: corn is at its peak, and there’s no better way to cook it than—you guessed it—on the grill. Live fire brings out corn’s sweetness, adding an inimitable smoky flavor. Grilling turns a simple ear into one of the great pleasures of the season.
Great grilled corn starts at the market. Look for ears with bright green husks that cling tightly to the cob and silk that feels slightly moist, not dry or brittle. The kernels should feel plump through the husk, and the ear should feel heavy for its size.
And, of course, buy local. Here at barbecuebible.com, we’re incredibly lucky. Steven lives in Martha’s Vineyard; Daniel in North Carolina, John in New Jersey, Nancy in Iowa, and Jared in New York. All of us have fantastic local corn in July and August.
Avoid corn with dried-out husks, blackened silk, soft spots, or missing kernels near the tip. Corn starts losing sweetness soon after it’s picked, so buy it as fresh as you can and grill it the same day if possible.
There are a few basic ways to grill corn, and each gives you a different result.
This is my favorite way to grill corn. You remove the husk (or fold it back over the stem to make a handle), brush the ears with melted butter or extra virgin olive oil, and season generously with salt and pepper. Then direct grill it over high heat until the kernels are nicely browned, basting with more melted butter as the corn cooks. The high dry heat caramelizes the natural plant sugars in the corn, making it all that much sweeter and smokier.
If you like your corn with even more smoke and char flavor, set up your grill (charcoal please) for caveman grilling—that is remove the grill grate ad rake out the embers in an even layer. Lay the corn in its husk directly on the coals. Grill until the husk burns off, turning with tongs, but not so long that the sweet kernels burn. Figure on 2 to 3 minutes per side, 8 to 12 minutes in all.
This method gives you juicy corn with a gentle roasted flavor. Pull back the husks without removing them, strip away the silk, brush the ears with melted butter and season with salt and pepper, then pull the husks back over the ears. Direct grill the corn over medium-high heat for 15 to 20 minutes, turning occasionally, until the husks are browned and the kernels are tender.
In a word, don’t. Foiled corn steams rather than grills. Use one of the methods above.
Corn is done when the kernels are golden brown, hot, and tender. If you press a kernel lightly, it should give a little and release juice. Corn grilled directly on the grates should have browned or lightly charred spots, but the kernels should still look plump.
Once the corn comes off the grill, the fun starts. Butter, salt, and pepper are enough when the corn is fresh and sweet, but grilled corn also loves bold seasonings. In Mexico, it’s slathered with mayonnaise, sprinkled with grated Cotija cheese (parmigiano or romano also work well), and sparked with chile and lime. In India, it might be electrified with cayenne and lime. Steven loves Cambodian style grilled corn, brushed with coconut milk and curry paste and dusted with shredded coconut.
Here are some fantastic recipes to try to make the best grilled corn you’ve ever tasted!
A great starting point for grilling corn simply and getting the basic technique right.
A savory, Japanese-inspired butter gives grilled corn a rich, umami finish.
A spicy, buttery version for anyone who likes corn with a little heat.
However you grill it, corn does not need much to be great. Start with fresh ears, choose the method that gives you the texture and char you want, and serve it hot. Husk, foil, or directly on the grates—when summer corn is at its peak, the grill is the best place for it.
Naked corn, with the husk removed, usually takes 8 to 12 minutes over high heat. Turn the ears every 2 to 3 minutes so the kernels brown evenly without burning.
It depends on the result you want. Corn grilled naked, meaning husked and cooked directly over the fire, gives you the most char and live-fire flavor. Corn grilled caveman style has the biggest wow factor because the ears cook directly on the embers. Corn grilled in the husk stays juicy and has a gentle roasted flavor.
You can soak corn if you’re grilling it in the husk, but it is not mandatory. A 15- to 30-minute soak can help keep the husks from burning too quickly. You do not need to soak corn that is grilled directly on the grates or caveman style.
Corn can dry out if it cooks too long, if the heat is too high, or if it is grilled directly over the fire without enough turning. Pull the corn while the kernels are still plump and juicy, and baste often with melted butter or extra-virgin olive oil. Once the kernels start to shrivel, the corn is overcooked.
Yes, but it depends on the method. For corn grilled directly on the grates, use a light coating of oil before grilling, then add butter after the corn comes off the grill to avoid flare-ups.
Build your live-fire skills with our Back-to-Basics library—setups, temps, tools, and pro moves that make a difference.
Get Steven’s weekly grilling tips, seasonal recipes, and live-fire ideas in your inbox. Join our Up in Smoke newsletter. Sign up and get a FREE PDF of Steven Raichlen's Best Ribs Recipes Ebook.
Preorder Man On Fire — A Steven Raichlen Memoir. And get some really cool rewards!
Looking for more summer grilling inspiration? Check out our Summer Grilling Guide.
The post Corn on the Grill: Three Ways to Do It Right appeared first on Barbecuebible.com.
Login