No blanching food in a fryer is just essentially pre cooking something at a lower temperature normally. You don't cook it all the way through then you cool the product down and pan for service. When someone orders them then they put it in the full temperature fryer and finish the cooking process and get things hot and crispy. That's the difference between a mediocre French fry and delicious crispy on the outside soft on the inside fry! I'm sure the same would apply to the corn ribs.
I been making them aswell in my restaurant. For the cleaning I steam them for 4 minutes with husk, then cut the end and i can just squeeze them out. Then I cut them like u are doing aswell. For seasoning I use a home made grill spice mix and a home made cajun mix. and some melted brown butter on it. I love this dish. Amazing
@@Crucial_End Offcourse for the mix u can use a mix of dried spices or dry them your self. At work I use a machine that we use to dry lemons and limes for the bar. I use it to dry spices. Stuff I dry are Cayenne pepper to turn in a powder Oregano to powder Thyme to powder Garlic to powder Achochilli to powder Then calculated down to not restaurant measure ment 10 gram paprika powder 3 to 4 gram cayenne pepper powder 1 gram oregano powder 1.5 gram thyme powder 4 gr black pepper cracked 2 gr white pepper powder 3 gr garlic powder 3 gr onion powder Anchochilli powder 2 gr 2 gr cummin seeds toasted 2 gr koriander seeds toasted Fling salt optional. Put all in a mortar and pestle or a kitchen machine to make it nice and fine. I hope it's abit clear. I had to calculate abit atop of my head the measurements I would use for it. If unclear let me know and let us know how it turned out
@@IDOLIKIofficial If you do it right, there's very little oil left behind and it's not greasy at all. Certainly a lot less than all of the butter that gets used in 'high end' cooking.
@@IDOLIKIofficial - trust me, they don’t taste disgusting in the slightest!!! Not greasy or oily, just really sweet and delicious! I can’t wait to have them again, and I shall be ordering more than one portion next time!!!
I was just coming down to comment that I've served corn ribs with deep fried octopus tentacles on the same platter. It looks good together & the flavours go well with each other. 🐙🌽
Made these today for a small get together. They were fantastic and everyone loved them. Made some of the kombu seasoning as well. So good! Thanks for this
@@noexistence1 52g (1 packet kombu dried in low oven) 25g old bay seasoning 8g smoked paprika 6g smoked hot pepper 25g salt Blend it all together after the kombu is totally dehydrated and cooled. I found the recipe in a 2020 vanity fair article about this dish at Fallow.
For decades in the Fall, around/during Thanksgiving I have been deep frying corn on the Cobb. We cook the turkeys first to season the oil. Then add whole shucked ears of corn, sprinkle with seasoning of your choice before eating... it's amazing. Then we follow that up with buttermilk biscuits, just take out of can and toss them in the oil. Amazing stuff.
For me this is the best corn rib sauce ever (served at kapow Glasgow) - The dressing for the sauce is a combination of two different recipes. One is salted coconut sauce, and the other is sweet fish sauce. Salted coconut sauce • 100g coconut milk • 100g creamed coconut • 120g caster sugar • 4g salt • 60g water Combine all ingredients in a pot and place on a low heat. Make sure to stir often otherwise you will burn the mix. Bring to a simmer and let the mix cook for roughly a minute. It should thicken slightly. When this happens take off the heat. Sweet fish sauce • 60g palm sugar • 150g fish sauce • 150g water • 15g shrimp paste • 90g thinly sliced shallot • 60g ground dried shrimps • 1.5g chilli powder Heat the sugar, fish sauce, water and shrimp paste in a pan until the shrimp paste is fully dissolved in the liquid. You want to do this on a low simmer. Turn off the heat and add your shallots. They should wilt in the residual heat. Finally, finish with the dried shrimp and chilli powder. Corn sauce • 280g salted coconut sauce • 210g sweet fish sauce Whisk the two together and you are good to go!
Thank you for that. I’d hoped the comments would acknowledge the awesomeness of the technique and recipe, then add some tested alternatives. I was not disappointed!
I love indian style corn. Throw the entire cob with the husk over hot coals or low flames, keep turning till done. You can sorta tell when it's cooked cause the juices inside will be sizzling, and all but one layer of the husks will be burnt off. edit: Best served with the ribs you've been smoking all day before cooking the corn.
Tried this for the first time tonight at home. The recipe worked. I didn't have the seasoning, so I seasoned it with pepper, garlic powder, and onion powder. Soooooo good!
To an American who grew up with homegrown corn that saw a minimum of cooking, this looks both tough, chewy, delicious and fascinating. But nothing I'd want to use really optimal sweet corn for.
Thank You very much for sharing this! I watched every POV video of yours and I always wondered what kind of food could that be, when I saw it! I didn't kmow what it was, but it looked so delicious every time! Thanks to you and your video I made this tonight, and it was freaking AWESOME! I managed to make a very nice seasoning, as well according to your recommendation! Smoked paprika, garlic powder, ground black pepper, salt and chili powder... It was spot on! The lime made it even better!
I totally tried this. tried to order the Kombu seasoning but you are out of stock. did a light pepper and real butter on the side! light salt. I love this! super cool Fallow!
Kids nowadays would say that you got that off of tik Tok but I'm surprised at all this I love cooking all different types of things that people haven't tried I will add this to my arsenal
This seemed like a long way around to say “Horizontally half and then vertically quarter a corn cob. Deep fry for 2:30 - 3:00 minutes. Hey! Check out our cool spice blend!”
Just wondering... if one purchases the Kombu seasoning from Fallow, do you get that cool jar with the twist top sprinkling lid?? Nice method... also, do you eat the finished corn, husk and all?? I'm thinkin' you eat it like ribs and the husk is the bone. I had to replay him taking a bite to see if he only bit off the corn...and being careful not to get a knife tip through the lip.
Every motorcycle has negatives and you omit these details 1) It has an archaic timing belt. 2) It has odd tyre sizes making it difficult to find the tyres you want.
$1 dollar, 3 streets away from my home, the entire corn, fried or slow cooked on charcoal/hot water or any other form of cooking, with same seasonings + butter or chilli or cheese or cream or mayonaisse... anything ur heart desires, we eat the corn on a stick... much cheaper, much delicious, much fun, much sense, much better.
RUclips should another choice beside hitting like for videos like this🥹🥹🥹🥹 The technique, the setup, the insane level if detailed explanations is absolutely fascinating. Personally as a man who spent the last 16 years around the best chefs and kitchens around the world, I find this video as a true source of art and craftsmanship. Just got my daily dose of dopamine because of this video Love and respect from Baghdad ❤
"Blanched in oil" is a great euphemism for deep fried.
No blanching food in a fryer is just essentially pre cooking something at a lower temperature normally. You don't cook it all the way through then you cool the product down and pan for service. When someone orders them then they put it in the full temperature fryer and finish the cooking process and get things hot and crispy. That's the difference between a mediocre French fry and delicious crispy on the outside soft on the inside fry! I'm sure the same would apply to the corn ribs.
I think for the sake of the video, he just fried it all the way through.
@@Redrum1892he did, he even said it in the video lol
Are you stupid?
Not really. Blanching is done quickly, and you don't cook it all the way through. Frying is all the way cooked.
I been making them aswell in my restaurant. For the cleaning I steam them for 4 minutes with husk, then cut the end and i can just squeeze them out. Then I cut them like u are doing aswell.
For seasoning I use a home made grill spice mix and a home made cajun mix. and some melted brown butter on it. I love this dish. Amazing
Sounds great!
@@FallowLondon I love the channel guys, I love seeing other restaurants in action. its great thanks for the content and a look into your guys passion.
Yes. Deffo butter on corn!
Sounds amazing. Would you mind disclosing the spice mix?
@@Crucial_End
Offcourse for the mix u can use a mix of dried spices or dry them your self. At work I use a machine that we use to dry lemons and limes for the bar. I use it to dry spices.
Stuff I dry are
Cayenne pepper to turn in a powder
Oregano to powder
Thyme to powder
Garlic to powder
Achochilli to powder
Then calculated down to not restaurant measure ment
10 gram paprika powder
3 to 4 gram cayenne pepper powder
1 gram oregano powder
1.5 gram thyme powder
4 gr black pepper cracked
2 gr white pepper powder
3 gr garlic powder
3 gr onion powder
Anchochilli powder 2 gr
2 gr cummin seeds toasted
2 gr koriander seeds toasted
Fling salt optional.
Put all in a mortar and pestle or a kitchen machine to make it nice and fine.
I hope it's abit clear. I had to calculate abit atop of my head the measurements I would use for it.
If unclear let me know and let us know how it turned out
We had these at the restaurant last night. They were absolutely awesome and we could have eaten 5 portions quite easily!!!
well it's cause it's deep fried - IDK why is there the need to deep fry every single thing - tastes disguisting imo
@@IDOLIKIofficial youve been there and tried it?
Bon Appetite,
Have you been in this amazing place?
@@IDOLIKIofficial If you do it right, there's very little oil left behind and it's not greasy at all. Certainly a lot less than all of the butter that gets used in 'high end' cooking.
@@IDOLIKIofficial - trust me, they don’t taste disgusting in the slightest!!! Not greasy or oily, just really sweet and delicious! I can’t wait to have them again, and I shall be ordering more than one portion next time!!!
I never knew I needed POV chef in my life but here it is, in all it's glory.
This is how my grandmother made corn! Loved the strips of corn but never got the chance to learn how she did it! Thanks bro!
At first glance this looked like octopus to me. I may try this recipe with my cheesy elote seasoning.
I was just coming down to comment that I've served corn ribs with deep fried octopus tentacles on the same platter. It looks good together & the flavours go well with each other. 🐙🌽
I had the same thought.
I thought the same thing! (the octopus part lol) this cheesy elote seasoning....tell me more
Honoured to see you here, Jon. You're the man
At the end when he started slicing up the lime I thought of elote too.
Cut off the stem end and peel towards the tip. The silk doesn’t get left behind.
This is a good tip. I always waste too much time pulling out the silk.
Made these today for a small get together. They were fantastic and everyone loved them. Made some of the kombu seasoning as well. So good! Thanks for this
How did you make the kombu seasoning?
@@noexistence1
52g (1 packet kombu dried in low oven)
25g old bay seasoning
8g smoked paprika
6g smoked hot pepper
25g salt
Blend it all together after the kombu is totally dehydrated and cooled.
I found the recipe in a 2020 vanity fair article about this dish at Fallow.
@@stevenjacobs2750 Thank you so much!!
For decades in the Fall, around/during Thanksgiving I have been deep frying corn on the Cobb. We cook the turkeys first to season the oil. Then add whole shucked ears of corn, sprinkle with seasoning of your choice before eating... it's amazing. Then we follow that up with buttermilk biscuits, just take out of can and toss them in the oil. Amazing stuff.
The Asian buffets cut up pop can biscuits then deep fry them and sprinkle in sugar. I'm a fat boy so I dip them in chocolate pudding. Sooo damn good
I tried this on the stove and had a fireworks show. I switched to the air fryer and it was so much easier. Very delicious!
How did you do it in the air fryer?
@@rw4678 Just coat in oil first
Shocker! When you deep fry something it tastes good!
“Blanch it in oil” that’s called deep frying mate
😆
if you paid attention, they blanche it for service. was this dinner service??
Blanching is basically done with water. As far as I know...
For me this is the best corn rib sauce ever (served at kapow Glasgow) -
The dressing for the sauce is a combination of two different recipes. One is salted coconut sauce, and the other is sweet fish sauce.
Salted coconut sauce
• 100g coconut milk
• 100g creamed coconut
• 120g caster sugar
• 4g salt
• 60g water
Combine all ingredients in a pot and place on a low heat. Make sure to stir often otherwise you will burn the mix. Bring to a simmer and let the mix cook for roughly a minute. It should thicken slightly. When this happens take off the heat.
Sweet fish sauce
• 60g palm sugar
• 150g fish sauce
• 150g water
• 15g shrimp paste
• 90g thinly sliced shallot
• 60g ground dried shrimps
• 1.5g chilli powder
Heat the sugar, fish sauce, water and shrimp paste in a pan until the shrimp paste is fully dissolved in the liquid. You want to do this on a low simmer. Turn off the heat and add your shallots. They should wilt in the residual heat. Finally, finish with the dried shrimp and chilli powder.
Corn sauce
• 280g salted coconut sauce
• 210g sweet fish sauce
Whisk the two together and you are good to go!
Thank you for that. I’d hoped the comments would acknowledge the awesomeness of the technique and recipe, then add some tested alternatives.
I was not disappointed!
Saving
I was hoping someone would mention this, this dish is beautiful!
For ribs man? How about a simple sauce
@@michaeldawson1194 corn ribs… it’s not real ribs
I tried corn ribs at my home with Indian spice s and it was amazing! 😇thank you for recipe chef🥰🥰
that looks delicious! The amount of safety you prioritize is awesome. I appreciate all of the warnings. I am going to have to try this at home!
Mr Anderson
I love indian style corn.
Throw the entire cob with the husk over hot coals or low flames, keep turning till done.
You can sorta tell when it's cooked cause the juices inside will be sizzling, and all but one layer of the husks will be burnt off.
edit: Best served with the ribs you've been smoking all day before cooking the corn.
Tried this for the first time tonight at home. The recipe worked. I didn't have the seasoning, so I seasoned it with pepper, garlic powder, and onion powder. Soooooo good!
So you eat the corn core?
my question as well
I suppose not.
It should remaing hard and uneatable.
It looks ackward to eat but should be tasty
@@yogacarolyn great minds think alike☺️
So, do you eat the cob?
i bought your seasoning and tried this recipe exactly. worked perfectly. my family loved it, genuinely incredible. thankyou
So simplistic but yet so flavorful and good looking, its genius.
Never a bad video, so many great ideas - thanks 🙏
Woooooooow this Is amazing restaurant quality cooking SKILL 😀😀😀😀😀😀
In what universe is that "blanching"?
This video is a definite save! Cannot wait to try this!! Thank you. The corn ribs look amazingly delicious
"A little bit of seasoning", then proceeds to shake that spice jar vigorously. Not one time, not two times, but three times...
Nothing beats mid-season freshly picked corn boiled for 4 minutes, and then buttered and seasoned.
Of course the answer involves deep frying it. Definitely gonna try this...
To dehydrate the fermented chili pulp when making diy sri racha is a game changer. Next time I won't leave that in I will dehydrate
First time I see someone refer to deep frying in oil as "blanching" (done in boiling water).
These come out great in an airfryer (with a little oil along with the spices).
To an American who grew up with homegrown corn that saw a minimum of cooking, this looks both tough, chewy, delicious and fascinating. But nothing I'd want to use really optimal sweet corn for.
Thank You very much for sharing this! I watched every POV video of yours and I always wondered what kind of food could that be, when I saw it! I didn't kmow what it was, but it looked so delicious every time!
Thanks to you and your video I made this tonight, and it was freaking AWESOME! I managed to make a very nice seasoning, as well according to your recommendation! Smoked paprika, garlic powder, ground black pepper, salt and chili powder... It was spot on! The lime made it even better!
Its fresh sweet corn season in the midwest I'm going to try this!
That's heartbeating look.... Awesome as.....
Omg! This looks absolutely delicious! Ty for sharing! 🌽👍😋
Grilled corn with butter can’t be beat.
This looks so good! I would, however, appreciate it if you could go into more detail about kombu powder?
Is the core part edible or do you nibble the kernels off like a rib bone?
Also curious about this
U don't eat the core
Traditionally the cob (core) was used ss toilet paper.
Got it, so nibble, wipe and eat
You guys are class, coming one day soon. 🤟
Is the entire corn rib edible? Or do you eat it like corn on the cob? Either way I'm definitely trying these soon.
I'm curious about this as well
Me too!!
This looks good however if I order ribs and someone brings me corn we’re fighting lol
Corn so tender it falls right off the bone.
Always find it interesting to see how much India influenced y’all.
Much like Mexico and the South West
Cheers from Dallas Texas
I totally tried this. tried to order the Kombu seasoning but you are out of stock. did a light pepper and real butter on the side! light salt. I love this! super cool Fallow!
Sounds freaking delicious I'm definitely making this
Corn with chili is the BOMB!
Lovely! We used to do this with Tajin seasoning. Very tasty 👌💚
WHEN EATING THE FINISHED CORN, DO YOU EAT THE COB WITH IT?
Your question was the first thing that popped into my mind when I saw the chef take his first bite. Do you eat the cob with it? I still don’t know.
No, you don’t. Think of it like a rib bone.
Dang! He sure fried the hell out of that corn!
Kids nowadays would say that you got that off of tik Tok but I'm surprised at all this I love cooking all different types of things that people haven't tried I will add this to my arsenal
Deep fried corn! Hold my peanut butter and jelly doughnut.
Man i cant wait to try this octopus pork Rhine
My resteraunt makes cajun corn ribs and I must say they are absolutely beautiful
I love corn 💛 so I cant imagine how good are your corns over there in Fallow
You keep calling it "blanching" but over here we call what you did deep frying. When we do blanching it's usually quick - like 20 to 60 seconds.
That's what I thought as well.
is it better if we also boil them in some stock or water + stock powder then drying them then frying them afterwards?
What brand is that knife?
Im gonna try that one for sure!!! Can you eat it all? Or just eat the corn?
You would eat just the kernels, sort of like eating the meat off a beef or pork rib bone.
@@tbunting22 Yeah I guessed but who knows right? hahhahaha. Thanks my friend
Man those look really good!
Yum! Kinda like maís chicharron, brilliant idea!
Me: Sir do you deep fry your corn?
Chef: No, I blanch it on oil
Those are some kitchen hands if I've ever seen them.
i will try to use air fryer, seems delicious
Amazing video as always!!!
Looks good. My all time fav for corn though, is grilling it.
what camera are you using? it looks crisp and the color is great.
One of my fav sharing plates
I've tried it a different way and delicious!
Squeeze the lime juice on first, then the seasoning. It helps the seasoning stick better.
Can't wait to try some fried snake rattlers!
I was thinking this was kind of unusual, until I realized I was planning making some fried corn soon 😂
I would say try adding Cumin it is so good on corn.
Japanese/Chinese cleaver for the win here.
I know what ill be trying!!
Looks amazing!
This seemed like a long way around to say “Horizontally half and then vertically quarter a corn cob. Deep fry for 2:30 - 3:00 minutes. Hey! Check out our cool spice blend!”
Gonna give that a shot looks great!
2:40 so do it in a wok? got it.
I am going to make them.🎉🥂🍾👏👏
Hope you enjoy
I been deep frying corn for 40 years
That's not blancing, that's deep frying. That's deep fried corn.
Good video, greetings from Costa Rica !
Just wondering... if one purchases the Kombu seasoning from Fallow, do you get that cool jar with the twist top sprinkling lid?? Nice method... also, do you eat the finished corn, husk and all?? I'm thinkin' you eat it like ribs and the husk is the bone. I had to replay him taking a bite to see if he only bit off the corn...and being careful not to get a knife tip through the lip.
So basically Mexican street corn without the Mayo and goat cheese?
what makes it Mexican
i do mine with kinders , cali's blackened seasoning .
What about a tiny kitchen axe, or a wedge/mallet combo?
This man just deep fried corn and called it blanched
Thanks
I couldn't really make out what the texture of the corn becomes. Is it crispy? Or more sweet corn like?
it's burn to a crisp and not really fun
you should season it well before frying.
I appreciate this a lot , ..
I must try that.
not a vegan or vegetarian but these look absolutely delicious.
My guy really deep fried them corns and called it "Blanching in Oil"
Every motorcycle has negatives and you omit these details 1) It has an archaic timing belt. 2) It has odd tyre sizes making it difficult to find the tyres you want.
looks delicious
Since when was deep frying called blanching?
Que delicioso
$1 dollar, 3 streets away from my home, the entire corn, fried or slow cooked on charcoal/hot water or any other form of cooking, with same seasonings + butter or chilli or cheese or cream or mayonaisse... anything ur heart desires, we eat the corn on a stick... much cheaper, much delicious, much fun, much sense, much better.
AWESOME AS HELL us a litter of Brown Surgar
RUclips should another choice beside hitting like for videos like this🥹🥹🥹🥹
The technique, the setup, the insane level if detailed explanations is absolutely fascinating.
Personally as a man who spent the last 16 years around the best chefs and kitchens around the world, I find this video as a true source of art and craftsmanship.
Just got my daily dose of dopamine because of this video
Love and respect from Baghdad ❤