I love corn. I love it grilled, fresh, or in a creamy soup. I even enjoy “milking” the cobs, scraping every bit of starchy liquid out with the back of my knife to make the stock, but J. Kenji López-Alt has figured out an even easier way to get intensely corny soup with a pressure cooker, no milking required.
via Lifehacker http://ift.tt/1EfYMb3
No comments:
Post a Comment