I am making a sheet pan dinner tonight consisting of shrimp, Yukon gold potatoes, fresh corn, lemon wedges , roasted in the oven with butter, and Old Bay seasoning. So, as I am prepping this morning, each ear of corn is to be cut into six slices. I get out my sharp chef's knife and try to cut a slice of corn, the corn juices all come out and corn flies all over. I realize this is not going to work, so I get out my cleaver....more corn goes flying. I decide to cut the ears in half and that makes more corn and juice flying. I put corn, and shrimp on a prep board, cover lightly and put in the fridge. Later, I go to the fridge and have to pick up the prep board to retrieve what is under it, two corn halves roll off the board, and onto the floor,. Now, I have corn and juice all over the floor, on the bottom freezer door, my cabinet front. Dog comes over to lick up the mess, and I think "great, this is half the job of cleaning it up." She takes one look at me and the look on her face, said, "what is that stuff?" What a mess I had with this corn. For the record, since corn is out of season, I bought a container of Green Giant fresh corn on the cob, which I have used before and it is not bad.. Is there an easier way to cut corn...I have never had this happen before. The cobs were very hard to cut.
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My Saturday kitchen disaster!
- Thread starter karennoca
- Start date
If I am cutting an ear I put it on the board and position my heavy chef's knife
on it and press on the blade on both ends to cut through maybe rocking it if it is a particularly large ear. sometimes I will saw through, after putting the blade on the corn surface.
How is this corn packaged--"container".
on it and press on the blade on both ends to cut through maybe rocking it if it is a particularly large ear. sometimes I will saw through, after putting the blade on the corn surface.
How is this corn packaged--"container".
It is one of those foam type containers, shallow and square, wrapped in a sort of plastic.
The corn is not bad, as I cook it in one tablespoon of water in a zip lock bag....pretty good for out of season corn. I tried cutting it just as you described, the ears were so juicy, it went everywhere and the kernels popped off like springs.where the knife was working..
Look at top row, fifth one to the right.
https://www.google.com/search?q=green+giant+whole+corn+corn+on+the+cob&espv=2&biw=1395&bih=767&tbm=isch&imgil=RYhE8LB4KaWZpM%253A%253B3w35zAWzXo18_M%253Bhttp%25253A%25252F%25252Fwww.greengiantfreshblog.com%25252F2012%25252F05%25252F31%25252Fgreen-giant%25
The corn is not bad, as I cook it in one tablespoon of water in a zip lock bag....pretty good for out of season corn. I tried cutting it just as you described, the ears were so juicy, it went everywhere and the kernels popped off like springs.where the knife was working..
Look at top row, fifth one to the right.
https://www.google.com/search?q=green+giant+whole+corn+corn+on+the+cob&espv=2&biw=1395&bih=767&tbm=isch&imgil=RYhE8LB4KaWZpM%253A%253B3w35zAWzXo18_M%253Bhttp%25253A%25252F%25252Fwww.greengiantfreshblog.com%25252F2012%25252F05%25252F31%25252Fgreen-giant%25
Yes, it has sausage
I will be cutting out the step of cooking the potatoes and corn first. I cut the potatoes smaller, and will add the sausage and corn together with the butter mixture, then add the shrimp the last few minutes, toss and sprinkle with fresh parsley. We have an Italian man in town who makes his own families sausage recipes. He sources meats from local farms, fresh herbs from his garden, no chemicals involved. I pulled a Turkey Italian sausage from my freezer, and am using that. It is leaner than most sausages and has great flavor. He only sells at Farmer's Market, and his own kitchen downtown. I will report back how it all went. I am all for cutting steps these days, so I am in a new learning curve. Plus, I am liking the sheet pan trend more and more. So far, the few recipes I have made are excellent.
http://damndelicious.net/2017/02/13/sheet-pan-shrimp-boil/
I will be cutting out the step of cooking the potatoes and corn first. I cut the potatoes smaller, and will add the sausage and corn together with the butter mixture, then add the shrimp the last few minutes, toss and sprinkle with fresh parsley. We have an Italian man in town who makes his own families sausage recipes. He sources meats from local farms, fresh herbs from his garden, no chemicals involved. I pulled a Turkey Italian sausage from my freezer, and am using that. It is leaner than most sausages and has great flavor. He only sells at Farmer's Market, and his own kitchen downtown. I will report back how it all went. I am all for cutting steps these days, so I am in a new learning curve. Plus, I am liking the sheet pan trend more and more. So far, the few recipes I have made are excellent.
http://damndelicious.net/2017/02/13/sheet-pan-shrimp-boil/
mariadnoca
Moderator
I dunno, my momma always taught me to snap corn on the cob with my hands.
I've never cut it with a knife.
I've never cut it with a knife.
mariadnoca
Moderator
Don't feel bad though I had a disaster last week I burned soup how do you burn soup?!
I was making minestrone soup for my friends mom's funeral and they are Italian. I'm talking old country Italian. I'm talking they lived here 40 years and they don't even speak English Italian. Even my friend calls her relatives "the Italians" you know the type the super judgmental food type. So I go to the Italian market I get beans from Italy, I make the pasta, Everything is from scratch organic the best Whole Foods fancy pants expensive stuff and what happens? At the last second after this has been cooking and chopping and everything all day, And fresh mind you--this is the day of the funeral, I threw in the pasta and get in the shower. Apparently I turned the soup up at the same time. I get out of the shower and waddle into the kitchen in my robe. About halfway down the hall I think what the hell is burning? Then I think what the hell could be burning? I'm making soup!
Yes Virginia, soup can burn.
I can take every vegetable in the pot and burn it and stick it to the bottom of the pan. Oh yes I can. This with only a half an hour to get to the funeral. Between the mass and the graveside service I ran to Safeway and bought 1 million plastic cups of soup, ran back to the house, set everything up for guests that she didn't think would come, but instead four times as many as planned came. Thank God a friend of hers went and picked up pizza —and the made me the best Gin and tonic I'd ever had.
I was making minestrone soup for my friends mom's funeral and they are Italian. I'm talking old country Italian. I'm talking they lived here 40 years and they don't even speak English Italian. Even my friend calls her relatives "the Italians" you know the type the super judgmental food type. So I go to the Italian market I get beans from Italy, I make the pasta, Everything is from scratch organic the best Whole Foods fancy pants expensive stuff and what happens? At the last second after this has been cooking and chopping and everything all day, And fresh mind you--this is the day of the funeral, I threw in the pasta and get in the shower. Apparently I turned the soup up at the same time. I get out of the shower and waddle into the kitchen in my robe. About halfway down the hall I think what the hell is burning? Then I think what the hell could be burning? I'm making soup!
Yes Virginia, soup can burn.
I can take every vegetable in the pot and burn it and stick it to the bottom of the pan. Oh yes I can. This with only a half an hour to get to the funeral. Between the mass and the graveside service I ran to Safeway and bought 1 million plastic cups of soup, ran back to the house, set everything up for guests that she didn't think would come, but instead four times as many as planned came. Thank God a friend of hers went and picked up pizza —and the made me the best Gin and tonic I'd ever had.
My Sunday almost kitchen disaster...
I picked up freezer organizers two weeks ago to try and get control over my freezer, which was full with soups, tomato sauces, applesauce, chicken and beef stock, plus frozen convenience helpers, bread, and misc. I got everything organized and looking spiffy two days ago. In the process, I found a large package of flat cut brisket, not marked, in cryovac from the meat shop. With the upcoming wind and storms, I thought a tangy, BBQ brisket in the crock pot would be perfect for today. I put it in the fridge to thaw, planned my sides, and made sure I had everything I needed. So today, I go to the kitchen early, and cut open the package of brisket only to discover it is a large flank steak with the edges all turned under. It weighs in at a hefty 3 1/2 lbs. THEN, I recalled purchasing it! Since I have never done a flank in the crock-pot, I went online and found lots of great recipes for it. I already had BBQ sauce made, and the onion wedges laying in the pot, so I was good to go. Instead of ten hours of cooking, I will do eight and use it the same way. I always mark the packages I put in the freezer, but this one got away.
I picked up freezer organizers two weeks ago to try and get control over my freezer, which was full with soups, tomato sauces, applesauce, chicken and beef stock, plus frozen convenience helpers, bread, and misc. I got everything organized and looking spiffy two days ago. In the process, I found a large package of flat cut brisket, not marked, in cryovac from the meat shop. With the upcoming wind and storms, I thought a tangy, BBQ brisket in the crock pot would be perfect for today. I put it in the fridge to thaw, planned my sides, and made sure I had everything I needed. So today, I go to the kitchen early, and cut open the package of brisket only to discover it is a large flank steak with the edges all turned under. It weighs in at a hefty 3 1/2 lbs. THEN, I recalled purchasing it! Since I have never done a flank in the crock-pot, I went online and found lots of great recipes for it. I already had BBQ sauce made, and the onion wedges laying in the pot, so I was good to go. Instead of ten hours of cooking, I will do eight and use it the same way. I always mark the packages I put in the freezer, but this one got away.
Karen, here is a possible solution for you for the future
If I need to cut cobs of corn- and I actually do it a lot because we have a parrot and I cook veggies in big batches/ freeze for her- I put a cob in a "used" but washed old gallon-size zip lock bag and cut the cob right through the plastic in sections. That way the corn doesn't fly. I use a big chef knife and a hammer. I dedicated that particular knife for stuff like cutting corn cobs, artichokes, squash, etc.
If I need to cut cobs of corn- and I actually do it a lot because we have a parrot and I cook veggies in big batches/ freeze for her- I put a cob in a "used" but washed old gallon-size zip lock bag and cut the cob right through the plastic in sections. That way the corn doesn't fly. I use a big chef knife and a hammer. I dedicated that particular knife for stuff like cutting corn cobs, artichokes, squash, etc.
mariadnoca
Moderator
No. Had to throw the whole thing out. smileys/frown.gif