"Chefy" Tip of the Day - 11/19

[Kchurchill5]

Corn ...
When making any dish using corn on the cob (creamed corn, soups, chowders, stocks, etc); after cutting the kernels off the cob, use the back of the knife to scream off the cream or milk off the cob. This add tons of flavor.
Also, cut the cob in half and throw it right in the pan or pot.
And, if you to like to make a vegetable stock, freeze the cobs for later on.

A simple 4 ingredient corn sauce (cream, corn, scallions, and bay)
http://www.recipezazz.com/recipe/spicy- ... auce-21071

Cheese ...
I know we all like the convenience of packaged grated cheese. But, it does have stabelizers in it. It can cause cheese in sauces to break. Also, fresh grated is so much better.
I don't mind it for a garnish; but, otherwise I try to grate it myself.

Parmesan, invest in good parm; besides, the rind is fantastic to throw in soup. So, you get a bonus. And, I find that freshly grated has so much more flavor.

And, don't forget, hard cheeses FREEZE well.
Last tip. When adding cheese to a soup, sauce, etc; remove it from the heat first. Then, slowly stir in the cheese.

[CanuckCooker]

Thanks KChurchill5 I've been reading your tips everyday, your very knowledgeable when it comes to cooking

[Kchurchill5]

Thx CC, just little and simple tips. Some and most of them are very common; but, it is always fun to remind us of them. Appreciate it.