1 corn on the cob
Directions
The easiest corn on the cob--peel the shuck back and rinse the corn
with water. Put the shuck back in place and microwave. The time
depends on the amount of corn and the power of your microwave. I use
5 minutes for one ear and add a minute for each other ear. Let the
corn sit for a minute or so or you might scald yourself with steam
when you break off the bottom of the shuck and remove shuck and silk
in one operation. I can't wait for summer and fresh corn.
Source: generic.
Posted by gidwitz@med.unc.edu (Susan Gidwitz) to the Fatfree Digest
[Volume 17 Issue 4] Apr. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
Servings: 1 servings
Microwave Corn On The Cob Recipe brought to you by Recipe Ideas
Categories: Corn; Microwave
The History of Recipes
Written cooking instructions as a concept can be found way back into history, in truth as far as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these old cook books were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. He also tells us how the cooks of his times were skilled in the use of a good variety of herbs, including some familiar names for example bay, fennel and asafoetida. Over the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down the recipes of their peers. When we get to the 1900s, cookery publications are increasing in popularity as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Microwave Corn On The Cob recipe.
