Toasted corn stock - pressure cooker (recipe)

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Toasted corn stock - pressure cooker (recipe)
NameToasted corn stock - pressure cooker
IngredientsCold water
Cooktime (in hours)0.75
Preptime (in hours)0.25
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories0
Fat0
Protein0
Carbohydrate0
Fiber0
Net carbohydrates0
Sugar0
Saturated fat0
Cholesterol (mg)0
Sodium10.9
Yield3 1/4 cups
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Toasted corn stock - pressure cooker (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Toasted corn stock - pressure cooker (recipe)


  1. Preheat oven to 175 degrees C or 350 8F.
  2. Shuck the corn, reserving the husks.
  3. Scatter the husks on a baking sheet. Top with an inverted cooling rack.
  4. Bakeuntil golden brown, about 15 minutes.
  5. Cut the kernels from the cobs; reserve the corn kernels for some other use.
  6. Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
  7. Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser..
  8. Remove from heat, allow pressure to reduce naturally.
  9. Strain through a sieve lined with 1 layer of cheesecloth.
  10. Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.

    Food tags
    Corn, Vegetable, Vegan, Sweet, Pressure Cooker,, Stove Top, Easy, From Scratch


Toasted corn stock - pressure cooker (recipe) details

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Time:
Prep Time in Hours and Mins:1H

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Contributors: Prab R. Tumpati, MD