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
Transcribed cooking instructions as an idea can be traced way back into antiquity, at least as far back as pharonic Egypt, and maybe even further. Having said that, sadly, these ancient records were just basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, a very modern way of dining. He also tells us how the Romans were skilled in the use of many different herbs, including many that are still in use today for example basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe books, the majority of which are now in private collections. Over the next few centuries, the rich families of the West competed to lay on the most extravagent banquests, and consequentially cooks and their recipes were at a premium. However, it was during the 1800s that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cooking publications were highly popular as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Microwave Corn On The Cob recipe.
