Toasted corn stock - pressure cooker (recipe)
| Toasted corn stock - pressure cooker (recipe) | |
|---|---|
| Name | Toasted corn stock - pressure cooker |
| Ingredients | Cold water |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 0 |
| Fat | 0 |
| Protein | 0 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 10.9 |
| Yield | 3 1/4 cups |
| Reviewaggregate | |
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.
Recipe instructions
- Preheat oven to 175 degrees C or 350 8F.
- Shuck the corn, reserving the husks.
- Scatter the husks on a baking sheet. Top with an inverted cooling rack.
- Bakeuntil golden brown, about 15 minutes.
- Cut the kernels from the cobs; reserve the corn kernels for some other use.
- Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
- 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..
- Remove from heat, allow pressure to reduce naturally.
- Strain through a sieve lined with 1 layer of cheesecloth.
- 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
Time:
Prep Time in Hours and Mins:1H
"
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Contributors: Prab R. Tumpati, MD
