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Corn on the cob internal temp - Page 3

post #41 of 47

Did my test last night with probe under husk. 

 

Preparation: Peel husk back, remove as much silk as will come off easily, fold husk back on, soak in water (important), tie ends, place in steamer for 12 - 15 minutes depending on size.  Steam temperature was 203°, corn temp under husk at 14 minutes was 197°.  Result was as usual, very hot, moist and tender.

 

Note: Any remaining silk after steaming, can easily be removed by wiping corn with dry towel.

 

Tom

post #42 of 47

Looks like Corn and Ribs have something in common...Internal Temp don't matter much it's done when Hot and Tender...th_dunno-1[1].gif...JJ

post #43 of 47
Quote:
Originally Posted by Chef JimmyJ View Post

Looks like Corn and Ribs have something in common...Internal Temp don't matter much it's done when Hot and Tender...th_dunno-1[1].gif...JJ

That's true with anything JJ, but now we know.  icon14.gif

 

Tom

post #44 of 47

This was definitely a Fun thread to watch. Would have been interesting if one of you guys made a New Discovery for cooking Corn...JJ

post #45 of 47
Quote:
Originally Posted by Chef JimmyJ View Post

This was definitely a Fun thread to watch. Would have been interesting if one of you guys made a New Discovery for cooking Corn...JJ

What???????  You mean you haven't been laying awake at night?

 

Tom

post #46 of 47
I'm with you Cliff Carter. I was looking for the TV cameras, thinking I was being punked. LOL
post #47 of 47

PUT CORN IN PAN WITH BUTTER AND SALT COVER WITH FOIL TAKES ABOUT 45MIN YOU CAN SMELL WHEN IT IS DONEbluesbros.gif

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