How to Cook Corn on the Cob in the Microwave – The cooking of corn is not complicated, but then not at all … At the steam, in the oven, in the microwave, the corn is not difficult and accommodates all kinds of cooking. Here are some examples.
Corn: This species, originally from Mexico, was the staple food of the Amerindians prior to Columbus ‘ arrival in America. The plant was deified in the ancient civilizations of Central and Southern America and was cultivated by North American Indians with squash and bean using the so-called “Three Sisters” technique. Introduced in Europe in the sixteenth century, it is now cultivated worldwide and has become the first world cereal in front of rice and wheat. With the advent of hybrid seeds in the first half of the twentieth century, then transgenic seeds recently, maize has become the symbol of intensive agriculture in western Europe, the United States, and China, but it is also cultivated in a very Extensive in western South Africa or semi-extensive in Argentina and eastern Europe. Source: Wikipedia.org
Microwaves are high-frequency electromagnetic waves, such as radio waves. In 1939, the American physicist Albert Wallace Hull developed the magnetron, a microwave generator for radar. Ten years later, the engineer Percy Lebaron Spence, his countryman, realized by chance that a glass of milk warmed when near a magnetron. Director of an electronics industry, Spencer soon glimpsed the culinary possibilities of this generator. This was how the first microwave oven came in the early 1950s. “The magnetron receives from a transformer a fixed voltage of about 400 volts and generates within the apparatus electromagnetic waves of 2 450 GHz, the same frequency of resonance of the water molecules,” says engineer Marco Antônio Dalpossi of the Polytechnic School of USP. These waves are reflected several times in the metal walls of the oven on the food, making vibrate the molecules of water contained in him. The friction between them produces heat by cooking the food.
Microwaves have high penetration capacity in the food, which makes it possible to cook from the inside rather than from the surface, as in conventional ovens. In addition, they do not vibrate glass or plastic molecules, which do not heat up inside the oven. To avoid microwave leakage, the appliance has a metal grid attached to the door glass: the spaces between the meshes of this grid are smaller than the microwaves. In addition to ovens and radars, microwaves are also used in telecommunication systems, such as satellite transmissions and cellular telephony.
How to Cook Corn on the Cob in the Microwave
Solution 1 for cooking corn, according to the expert cuisine Claude Layet
Cooking is done with water, steam, oven or microwave oven.
Be careful not to cook too much and not to salt the water too much, as the corn cob would lose its flavor.
Dip the spikes in boiling water and cook for 3 to 4 minutes for small ears and 5 to 7 minutes for larger ears.
With steam, add 250 ml of liquid and cook 3 to 5 minutes.
In the oven, cook for about 35 minutes at 220 ° C (TH-8), and 3 minutes in the microwave. Then book for five minutes.
Solution 2: Bake corn in foil
Simply put each spike in a special plastic baking film and leave a small slit for the steam to come out. Heat it in the microwave oven until it is heard to sparkle. After taking it out of the microwave oven put it in cold water for a while to cool it.
By cooking it this way, the corn cob keeps all its flavor and does not lose any vitamin.
Solution 3: Baking corn in a casserole
To cook your corn cob, take your minute casserole, put in water, salt and your corn cobs, close and cook for about fifteen minutes.
Solution 4: Cooking corn with water
Dip the corn in boiling water for about ten minutes. You can add milk to the cooking water, it is the flavor.
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