How and how much time to cook in a pan corn on the cob variety Bonduel?

The current spoiled consumer has a huge selection of cereals. On the shelves of markets and supermarkets you can find everything your heart desires: corncobs of different degrees of maturity and all sorts of varieties, canned and boiled corn, as well as many products made from its grains.

In Soviet times, this vegetable was freely available on the collective farm fields, and anyone who wanted could break oneself as much as needed. The useful plant was rather actively grown by gardeners and summer residents. Absolutely all mothers and grandmothers knew how to cook a tasty delicacy.

Then they cooked in incredibly large quantities, in pans, the capacity of which was about ten liters. The recipe for cooking your favorite dishes, carefully passed down from generation to generation.

Beneficial features

Few people know that this plant is used not only in cooking, but also in alternative medicine, where its plant and cereal parts can be found among the ingredients that are unique in their healing properties of medicinal fees and infusions.

Corn favorably affects the general condition of the human body, used in the treatment of various diseases, used in cosmetology and contains:

• vitamins - A, B, PP, E, H;
• micro- and macro- elements - iodine, calcium, potassium, manganese, copper, phosphorus, zinc, iron;
• Acids that have a positive effect on cholesterol levels.

Doctors recommend cleansing the body of excess cholesterol fetus, use the elderly, to prevent atherosclerosis. A few spoonfuls of grains a day - will increase the tone, strengthen the blood vessels will improve the work of the heart, gall bladder and improve appetite. In case of malfunctions in digestion and its consequences, it is recommended to eat 100 grams of boiled seeds.

Contains easily digestible protein, quickly saturates and eliminates the risk of overeating, accelerates metabolic and digestive processes, compensates for the deficiency of vitamins and minerals, improves skin tone and enhances resistance to stress.

As with any plant with healing properties - There are some contraindications to use. Care should be taken:

• Patients with chronic diseases of the digestive tract.
• People with increased blood clotting - due to the high content of vitamin K, which activates this process.
• With obesity - due to its high calorie content - 93kcal - per 100g.
• With individual intolerance and the manifestation of allergic reactions.

Product preparation

It is not necessary to postpone the moment of preparation for a long time. Bought cylinders of the Bonduelle variety should be immediately sorted by the same size, for their simultaneous welding, cleaned of dirty, damaged leaves and darkened parts of stigmas. The remaining hairs and young, fresh greens will give the finished dish juiciness and aroma.

After treatment, rinse thoroughly with running water. Extra large heads of cabbage can be cut into the required number of parts, for convenient placement in capacity.

How to do it right?

Lovers of golden delicacies, you need to follow some rules in order to preserve softness, juiciness, and not to lose the substances useful for the human body (you will find out how to make corn soft and juicy, here). There are two simple, from the category of "classic" recipe.

First option

• Process and wash the vegetables, cleared of damaged greens and darkened hairs.
• Put, if possible, more tightly in the pot.
• Pour 5 cm of cool water above the level of the top ear.
• Close the lid and cook for 15-20 minutes until ready.

Important! The duration of the process always depends on the maturity of the cereal. If it is not very ripe, then you should not digest.

Old and overripe, should be subjected to long-term heat treatment. Sometimes the action stretches for 30-40 minutes or more (how quickly to cook the corn, you can find out here).

Second

1. Process and wash the corn. Set aside fresh, intact greens.
2. Lay the bottom and sides of the pan with prepared, clean leaves.
3. Put the vegetables so that they do not touch the walls.
4. Cover with the remaining sheet and fill with cold water.
5. Cook as in the first case.

The readiness of the product, with any method of its preparation, is checked with a fork: if the seeds are easily pierced or chewed - the dish is ready. It should be remembered that the characteristics of the cereal harden after cooling, so it must be served in a hot state.

Corn of early ripeness is boiled for 15-20 minutes. Cooking old or overripe, sometimes takes half an hour or more. The age of grains is easily determined by color - the richer and brighter the color, the older they are.

Salt should be immediately before use, otherwise during cooking the salt will pull out all the moisture and the grains will become stiff.

Classic recipe

1. Treat and wash the plants, as desired, leaving delicate leaves and stigmas without damage.
2. Soak in cold water for a while - if the cobs are old. If young, then you should not do that.
3. Bring to a boil and cook for 10-15 minutes with the lid closed.
4. Check readiness.

Get out of the water and, if the dish was prepared in vegetable shells, then you should get rid of them.

You can see the best recipes for cooking boiled corn on the cob in a saucepan in this material.

How to cook with salt?

How much time to cook and how to grade Bonduelle in a saucepan?

1. Process and wash the young, fresh cobs, leaving green, intact leaves.
2. Boil the salted water in the cooking vessel. Salt to taste, at the rate of 1 tbsp. 3 liters of water.
3. Put the cabins into boiling water, cover with a lid, turn down the heat and cook for 15-20 minutes.
4. After cooking, drain the water.
5. Wrap a hot pan with cobs with a terry towel to keep warm and achieve a richer taste.
6. Before serving, the leaves should be picked, and the vegetables rub with salt.

If the corn is young, then it is easy to digest, so you should note the time and strictly adhere to the recommended regimen (for details on how and how much to cook young corn on the cob in the pan, read here). If it is cooked longer than necessary, then it will become tough and tasteless. The cobs must be completely submerged in water, since those on top usually float. Therefore, they need to be periodically turned over so that they boil evenly.

The time allotted for cooking is always determined from the moment boiling water.

Learn about whether to salt the corn when you cook, as well as see step-by-step recipes for cooking this cereal on the cob with salt, here.

Cooking features

Unripe corn can be safely salted in the process, with strict observance of the cooking time. But, if it is necessary to shorten the process, then you should not add salt.

Boil without salt, because salt contributes to the dehydration of the product and the loss of its appearance. Ready corn should be salted immediately before use. If desired, when serving, melted or frozen butter can be used. All this is a matter of taste and personal preferences.

Important! Over-grown or simply ripe corn fruits should not be immersed in salted water. As a result, they will become tougher and less juicy.

Healing properties of decoction

• A decoction of corn cobs of milky-wax ripeness or the so-called "white" varieties, cooked together with wrappers and stigmas, take 1-2 cups 3 times a day.
• In the treatment of diseases of the pancreas, metabolic disorders, nervous disorders, psychosis, epilepsy.
• It has anti-aging properties, therefore it is recommended for older people, as a means of preventing aging.

Along with the tasty, healthy and nutritious features of corn, as an independent dish, its medicinal properties are very valuable and irreplaceable. It is not only tasty, but also a very healthy dish. If you use it regularly, you can quickly improve the condition of the body, observing the measure. If you have any diseases, consult with your doctor.

Watch the video: How-Long-to-Cook-Turkey (April 2024).