Sunday, July 23, 2017
Not much to this post!!! Pick your Corn (white or yellow) and shuck them.
Place in Corn vac bags and cook at 186 f for at least 2 hours and 45 minutes. As an option I would suggest adding seasonings and butter to the bag. The corn will not absorb any of these flavors per say but you will be happy you did it when you serve them. I added butter, salt, dehydrated chives and shallots. Add whatever you want!!
Grill them and serve them!!! If you are not going to grill them go the whole 2 1/2 hours.
If the times or temps change I will keep you updated!!!
Update 8/2/2017: So I have Sous-Vide corn a few times now and I have determined that determining time and temp is predicated on the ripeness of the corn. If the corn is ripe I found that 183 f for 2 hours was adequate. Hmmm... the other day I SV at 186 for 2 hours and 45 minutes and they were only barely adequate. I'll look into it and get back to you.
OK I found the information- How to tell if the corn is ripe.
My love affair with food started when I was just a young boy growing up in Brooklyn NY. Growing up in the melting pot of NYC is a great way to learn and experience food. Becoming a Foodie did not happen until I entered the US NAVY. I was kinda of a foodie when I was a kid meaning I got to eat amazing food made by family and friends. Experiencing food in the melting pot was and is an experience I now call a privilege. It wasn't until I entered the Navy that I came to the realization that my foodie experience in NYC was not the norm. When I first started experiencing food outside NYC I was rudely awaken and aghast as to what other people and cultures thought about food. This started me out on my journey to become what I call a foodie. Why Kosher Dosher? When I was a kid Kosher Dosher meant everything was OK and I have always liked the phrase. Also I do not eat Pork and shellfish etc etc hence Kosher………