Chef Forum banner
1 - 1 of 2 Posts

· Registered
1 Posts
Discussion Starter · #1 ·
the best possile extraction of flavor...
steaping corn cob in cream
cor cob in a stock, like addition to fumet

i want a lighter flavor but only the maximum corn flavor, so im going to opt out on roasting it. maybe lightly sweat with aromatics.

this is only a small part of my rough draft recipe, but crucial, it sets the pace of how the flavor and texture moves forward. Stripping of the kernels, puree half and the the rest whole. utilizing the cob for flavor.

any feed back is much appreciated
1 - 1 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.