And, once I am left with nothing but naked cobs, I will use those corn sticks to make a corny broth.
[referenced url=”https://www.lifehacker.com.au/2018/03/how-to-make-seafood-stock-out-of-scraps/” thumb=”https://www.lifehacker.com.au/wp-content/uploads/sites/4/2018/03/Fish-Stock-410×231.jpg” title=”How To Make Seafood Stock Out Of Scraps” excerpt=”Video: If you’re a reader of Eating Trash With Claire – the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious – you should get excited, because it’s now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other “trash” that is actually treasure. Enjoy!”]
While most vegetable scraps get chucked into my general purpose stock bag, corn cobs get singled out.
Rather than muddle their flavour with a bunch of other produce, I make them the star, complementing them with garlic and letting their corny goodness shine. The result is a savoury, incidentally vegan broth that adds a spike of savoury seasonal flavour to soups, risottos and sauces.
Corn stock can be made either on the stove or in a pressure cooker. To make it, you will need:
- Corn cobs (at least 4)
- Enough water to cover the cobs
- 3 smashed garlic cloves, skins still on
- 2 teaspoons of salt
- 1 bay leaf
Add everything to a big stock pot (or pressure cooker) with enough water to just cover the cobs.
Bring to a boil, reduce to a simmer, and let it bubble and extract corny goodness for several hours, at least two, until you have a fragrant stock with a beautiful golden hue. If you’re using a pressure cooker, cook under high pressure for 45 minutes.
Strain stock through a sieve to remove the cobs and any errant corn silk, then stir into anything that needs more corn.
I think it makes a particularly good ramen broth, but I’m not above sipping it from a little mug.
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