Leave it to OXO to design a cool kitchen tool! P.S. Check out their "easy open package!" Genius!
I love to soak corn on the cob in water for an hour and grill them ~ you get a smoky, charred flavor that takes sweet corn to another level. When they are cooked or "steamed" in their husks, the silk comes off, oh so easily.
Once the corn is husked, it is easy to use OXO's Corn Stripper...
If feels like a computer mouse in my hand and the rubber on the sides keep my hands from slipping. It cuts the corn easily in one swipe from top to bottom; however, the bottom 1/2" or so of corn needs another swipe.
Simply turn the Corn Stripper around and empty into your desired container. I love freezing corn to enjoy year round. The OXO Corn Stripper holds about 1/2 cup of cut corn, about 1 ear of corn.
This cut corn quickly became a Corn Salsa ~ great with tortilla chips as an appetizer or topped over your favorite taco ... chock full of grilled corn, tomatoes, red pepper, black beans, red onion, avocado, with a hint of lime, is sure to be a crowd pleaser. Thanks, OXO!
Oxo on FaceBook
Oxo on Twitter
Oxo on YouTube
Oxo on Pinterest
(4x6 printable recipe download) (full page printable recipe)
This post is brought to you by OXO, who provided me with this cool kitchen tool! All opinions expressed are 100% mine.
See this egg? Doesn't it look perfect?
One of the biggest complaints I hear from people who love hard boiled eggs is that they are HARD to PEEL...take a look at the above picture again. See how many pieces of the shell is left ... the smooth surface of the cooked egg, plus the large pieces of shell are evidence of how easy it is to peel these eggs!
How is it possible? I've experimented with several ways of hard "cooking/boiling/coddling" eggs and by far, using my electric pressure cooker is my favorite! It is almost a "set it and forget it" method ... no watching to make sure the water level is right, that it has come to a boil, that it is simmering....blah, blah, blah. The only method I haven't tried is BAKING them...
After seeing success with Barbara Bakes from Pressure Cooking Today & Laura from Hip Pressure Cooking, I decided to gather up my courage and try my hand at pressure cooking eggs!
Here's how you do it:
Put a steamer basket or trivet in your pressure cooker. Then put your eggs on the trivet. I was able to put 10 eggs on my trivet comfortably.
Many bloggers have put their eggs in canning rings, used aluminum foil, silicone cupcake liners, etc. to keep the eggs from bumping into each other and cracking. This sometimes happens when you traditionally hard boil eggs ... the water gets boiling too hard, the eggs move around and bump into each other, causing them to crack and sometimes leak.
Pour 1 cup of water into the pressure cooker and set your PC to LOW pressure for 6 minutes. Let the PC release steam naturally for 4 minutes, then do a quick release.
Let's see how they look!
Ooopsie! Looks like two eggs cracked and one leaked. Oh well, they will be fabulous in an egg salad sandwich, don't you think?
After reading several comments on other blogs, one smart reader suggested this:
Cool, huh? Make sure you are using the pressed cardboard carton, NOT the Styrofoam carton. Not a single egg leaked, and only one had a small crack in it.
Make sure you quickly put your cooked eggs into an ice water bath to stop the cooking and cool down the eggs.
I'm impressed with how they peel ~ just roll the cooked egg gently on the counter and peel under a small stream of running water from the kitchen faucet.
Let's cut one open and see how it looks inside:
PERFECT! Creamy yolks with no gray/green ring! This is my preferred method of cooking hard "boiled" eggs! Give it a try!
(4x6 Recipe Card Download) (Full Page Printable Recipe)
Julia Child Method of Boiled Eggs
Classic Deviled Eggs
"As Seen on TV Eggies Fail