Friday, April 22, 2011

Corn Silk

This week I am taking a closer look at corn. Examining the dissection like a Taino surgeon, curiosity builds at the separation of the floss-like silk located between the corn and it's husk (maybe more like a Taino dentist).

Not knowing much about it, I decided to use two basic methods of applying heat to peruse it's potential

Boiled for a few minutes in salted water, it produces a lovely color reminiscent of zucchini flower. Texture of fibrous noodles, as you can imagine.
Deep frying was a much better application. Crisply woven with a hint of corn flavor. I dusted them with paprika and salt. Made for a nice basket to surround a pear & radish salad I paired with veal breast.

It's important to take time with your produce and proteins. Discovery comes from taking nothing for granted.

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