Ahhhhhh thank God I am old enough to remember growing up in my country of the USA and eating fresh corn! My mom used fresh corn this same way.... In her black skillet with bacon grease.... yummm
I love everything they do on these broadcasts. Big fan of the show for years and love these vids. Thanks for always explaining every detail I learn more from you folks than anywhere else so many thx
These corn fritters look great although they're considerably more complicated than the ones Bridget made a few years back. I think she served hers with maple syrup eta Found the old, easier recipe CORN FRITTERS Yield: 12 fritters 1 1/2 lbs. fresh corn, husks and silks removed (3 to 4 medium-large ears) 1 egg, beaten lightly 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 small shallot, minced 1/2 teaspoon salt 1 pinch cayenne pepper vegetable oil as needed
A bit too much jamming it up for my liking. I like a cookie show that goes straight to it and possibly with a little more science behind the recipe and ingredients.
@@supercooled I totally agree about getting right into the recipe! I can't stand those long drawn out videos with people giving their life history! So, when I start seeing that, I just immediately give a 'thumbs down' and move on. Hope you are well y not too bored during this coronavirus that is effecting all of us {in some way or another}....
Great recipe for corn fritters....amazing pork chops also!! I will be making both soon! Thanks for sharing! It was hard to pay attention to corn fritter recipe when the chef was SO good looking...jus' sayin'😁
I love both the corn fritters, and the pork chops you all have and have to try making the corn fritters myself, and probably with the pork chops at the same time.
glad to see good cooking shows like this, here and on create channel. Like what food network used to be in 90's. Now food and cooking channel are useless to anyone trying to learn how to cook, they are just "foodie-tainment", with worthless and disgusting shows like a short fat spiky-haired guy feeding his bloated face all over the country!!
This started (and is) in Boston on PBS. 30 years or so ago, when Cris Kimball had hair. Having grown up with these folks, watching always feels like being back home, smelling the all-day roast or charcoal in the grill. Always absurd how they really test things- lol. I trust 'em 😉❤️👍🌻🌻🌻
I had thin cut bone in country style pork chops grilled on natural hardwood. Tasted like bacon! My Czech neighbors grilled them. Best pork chops I have ever tasted...
I have been looking for a recipe for corn fritters for ever my dad used to make them all the time and that is the one thing I never learned how to make from him can not wait to try the recipe.
You two Ladies are the BOMB when it comes to cooking! The male chef is a little stiff, BUT HE does really know what he's doing! All in all, I LOVE YOUR RECIPES! KUDOS!!!
Re chopping the onion: the reason for making the horizontal cut(s) first is because if you make the vertical cuts first, the onion will "open up" as you make the horizontal cuts, as seen in your video. If you make the horizontal cuts first the whole onion will stay together, and when you make the vertical cuts the downward pressure against the cutting board holds the pieces in place.
Surely you are joking about people not knowing what a pantry is! And fresh herbs are sold in pretty much every grocery store. Rosemary is a great plant to keep in a pot or growing in the yard.
If you just can't get over "applesauce" on pork chops, try a yellow curry cranberry apple chutney. Google it, you'll find the recipe on a spice shop site. Once you try it you'll want it on everything. I put it on cheesecake and toast and pork tenderloin... the list goes on.
No link to sauce recipe?? Fortunately, easy to take notes from the video. Seemed watery at first but it all came together with the parsley and olive oil. Love the sear method for chops and steaks. You win - BEST PORK CHOPS EVER - holy smokes! what a delicious sauce, bet it would be good on eggs/frittata too. Always Sam's Club for boneless double-thick chops - pkg of 6 for $5, cheap.
I used to have to swallow vinegar ( used balsamic myself) to assuage the cramps in my ankles and lower legs that unknowingly I was getting from my blood pressure medicine. My dentist told me she had cramps from the same BP meds and switched to one that was the same family and cheap and sure enough, when I talked to my doctor and got the new prescription, it worked for me too. I am glad I haven't had to drink vinegar straight since then. I felt your pain there.
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
Wow! “That’s fire!” Bless her! I REALLY like vinegar but I would NOT do this. Holy moly! This was hilarious and she was completely professional. “I’m buzzing!” Her facial expressions were wonderful and so spot on. Again, God Bless her. The pork chops and corn fritters look absolutely delicious!
Though the process for making the corn fritters seems long, the end result definitely seems worth the effort. I'm 56 and haven't had decent corn fritters since I was a kid, I am sooo looking forward to this.
Great pork dish ladies!!!! MADE THIS TO THE TEE! was awesome! Very surprised how tender it was with no brining. I will keep this recipe in my recipe data base , My wife absolutely loved it. Thank you very much. Regards, Rene & Karen, Sarasota, Florida
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
Am trying those corn fritters this evening - it's end of summer here in Oz and the fresh corn is in my fridge🌽 thanks, it looks like a delicious recipe (I have a kookaburra laughing like crazy outside my window, will give him the meat, me the corn, corny but I actually do have a kookaburra who makes regular visits for strips of steak)! Will give the mayonnaise sauce a miss btw, that looks way too heavy. Am a fan of yoghurt. Some Greek yoghurt, with some seeded mustard and a tiny bit of balsamic vinegar, some spring onion or chives will be my "sauce" 😊
Tosca, I love your idea of the sauce! Corn fritters are a favorite and I’m happy to find a recipe with less flour but a dependence on the corn starch to hold it together! Imagine that corn flavor through and through. Yum!
Hey, I think I'd grab a flag and put it in the chop and declare it an independent nation. 2nd comment: In my chemistry lab at the Univ of Florida, we had a sign on the wall near the ovens and bunsen burners that read "HOT GLASS LOOKS EXACTLY THE SAME AS COLD GLASS." This was the number one rule in the lab. Number two was "THERE IS NO AWAY. DISPOSE OF THINGS CORRECTLY". We had more but these were the major ones.
No matter how much applesauce you dump on it - applesauce is a horrid thing to do to pork. I never understood it. I grew up thinking I hated pork chops... nope... mom just had old school bad recipes ha ha 😎
I'm an Iowan, and I've never been more grateful--go to just about any grocery store and you'll find beautiful, bone-in, inch-thick chops. Take that, non-Iowans!
I grabbed a pan handle that had been in a 500° oven once. BRUTAL. The palm of my hand was sooo burned. I didnt go to the hospital, i should have. I had to keep my hand around a frozen bottle of water for 24 hours, couldn't take my hand off, it was too painful. 😫
Is there another way to get umami without the anchovies? Can we use white wine instead of vinegar in the sauce? I am truly not a fan of vinegar, lololol.... (But go figure, I love ketchup and pickles...)
Is there a point to using your hand to sprinkle seasonings and getting half of it all over your table ? .... It looks like you're making a Mess by trying to be Fancy ..... LOL !
I cannot eat corn because of the shell, due to dietary issues (Crohn's disease), does this help break that shell down making the fritters that way? Haven't had corn in a veeerrrryyy long time, would love to find something I can eat corn related!
too produced and scripted, ATK is the be all and end all but you guys have to update your presentation style or risk becoming irrelevant. I only say that because I want very much for the legacy of knowledge you have built should be passed on to future generations and I don't want to see it fade away just because of youtube trends.
If you are going to dump the salt only in one spot, at least you make sure you stir it around... I've never understood when chefs do this... I always sprinkle my salt all over! He didn't even stir around after he dumped the salt!
Trying to get this recipe, but without signing up for a newsletter it's not possible. Please fix this feature. I don't want to be slammed with more unnecessary emails.
Corn Fritters - YAY! Sauce - meh - you do way too much with mayo and way too much with things that are too sweet - For those of us on the salty/crunchy spectrum, no mayo, no maple syrup
Go away to do some chores, come back, and this is on. In my teens, I had a black and orange pig as a pet. He was as smart as my Collie/German Shepard. I don't eat dogs and I don't eat pigs.
The horizontal cuts on the onion chopping are pointless and unnecessary since the onion grows in layers and those layers are in the horizontal position when slicing... S T O O P I D ! ! !
I’ve made this recipe exactly and my family loved it. The only problem is that it was NOT enough. That’s how good it is. I suggest doubling the recipe so they’re not mad at you for not making enough. Let me not forget to mention that the dipping sauce is AMAZING!
My mom made corn fritters when we were kids. She would have had them served up, eaten and the kitchen cleaned up by the time he shut the food processor off.
The problem with these taste tests is they have only select varieties that most Canadians and Americans do NOT have access to. Useless to do these types of Tastings
15:03 To make it easier to cut the corn off of the cob, turn a small bowl over and put it in the bigger bowl. Put the end of the ear of corn on top of the small bowl, raising it from the bottom of the big bowl, so you cut of the corn.
I have silicone drink coaster I put on the bottom of a finger bowl to protect the knife (I am a knife sharpener) and do it over a large bendable plastic cutting board inside a 1/2 sheet pan after grilling the sweet corn outside. Then fold the cutting board to put corn in freezer bags on a bag holder so we have grilled corn all winter. We like it in our chili and soups. We get our sweet corn 1 mile down the road after they post it was just cut.
I was thinking that pork had to be cooked to at least 160 or something like that.y’all cooked to 140.please explain as I’m sure you know what you’re doing way more than me....love the videos.
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
Thanks for the sauerkraut idea. I usually cook a butt roast in sauerkraut, but pork loin is so much cheaper and easier to deal with. I hadn't thought of loin chops. I just use a Dutch oven on the stove top to keep heat down in the kitchen.
My mom always added a pinch of sugar to vinegar to cut its sharpness. Otherwise it will take your breath away. Not surprising those fritters browned so beautifully. Most everything does when fried in enough oil.
I just tried the corn fritters - and what a good idea that was! The Maple-Chipotle Mayonnaise picked up some needed life with a squirt of lime juice, but the fritters were brilliant exactly as given. (Well, ok, I added a little minced jalapeno, but I do that to many things I probably shouldn't.) About half way through cooking the second batch of fritters, pieces of corn started to explode every now and then. Could someone tell me it that means I had the pan too hot, or something?
Ok so i just truned this 1 meal into 3 meals and i thought i share how i did that , its just me , my husnand and 2 year old son so this would be for a family of 3 , i made the frist meal with chicken but even if you used pork i still think it would work , my frist meal was exactly like this vedio with chicken instead of pork and i pared it with the corn fritters , then i chopped up the rest of the chicken sauteed onion , bell pepper n jalapenos and added gralic and the left over sauce , i then put my chicken mixture on tosted sourdough rolls or you can used tosted sourdough bread / french bread added mayo / sauce / lettuce/ tomato and provolone cheese and made awesome philly chicken sandwiches, for my 3rd meal using these leftovers i used the rest of the chicken mixture i made for philly chicken sandwiches and added stir fry veggies , pineapple and teriyaki sauce and water chestnuts, bean sports then poured it over white rice
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!
Great work ladies!
Ahhhhhh thank God I am old enough to remember growing up in my country of the USA and eating fresh corn! My mom used fresh corn this same way.... In her black skillet with bacon grease.... yummm
I love everything they do on these broadcasts. Big fan of the show for years and love these vids. Thanks for always explaining every detail I learn more from you folks than anywhere else so many thx
Whole other level of corn fritters thanks so much.
Nice topic, but the volume is STILL TOO LOW!
These corn fritters look great although they're considerably more complicated than the ones Bridget made a few years back. I think she served hers with maple syrup
eta
Found the old, easier recipe
CORN FRITTERS
Yield: 12 fritters
1 1/2 lbs. fresh corn, husks and silks removed (3 to 4 medium-large ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
vegetable oil as needed
Awesome thanks
Thanks!
ATK inspires me to cook and bake! Thanks for the full episodes as well as the individual recipes!
It's true, I watch lots of cooking videos but not very many make me want to actually try the recipes out the way Bridget and Julia do.
@@lareinadiondra6027 and don't forget the young guy, he's fun to watch
A bit too much jamming it up for my liking. I like a cookie show that goes straight to it and possibly with a little more science behind the recipe and ingredients.
Karen Rogers the guy with the lip condition? Sorry I’m not sure what the medical term is.
@@supercooled I totally agree about getting right into the recipe! I can't stand those long drawn out videos with people giving their life history! So, when I start seeing that, I just immediately give a 'thumbs down' and move on. Hope you are well y not too bored during this coronavirus that is effecting all of us {in some way or another}....
Oh man Julia is an absolute TROOPER just drinking straight vinegar for the taste test! LOL
Also still have a HUGE crush on Bridget :3
@@MastersApprentices Well that's not creepy or weird.
@@madthumbs1564 OK cool thanks for the clarification.
Welcome to the salty spitoon, how tough are you
For many years, this has been my favorite culinary show...still is. They make me see the mediocrity of most of the Food Network chefs.
Great recipe for corn fritters....amazing pork chops also!! I will be making both soon! Thanks for sharing! It was hard to pay attention to corn fritter recipe when the chef was SO good looking...jus' sayin'😁
I love both the corn fritters, and the pork chops you all have and have to try making the corn fritters myself, and probably with the pork chops at the same time.
I absolutely love this RUclips channel. You always have the best recipes and advice. Thank you!!
glad to see good cooking shows like this, here and on create channel. Like what food network used to be in 90's. Now food and cooking channel are useless to anyone trying to learn how to cook, they are just "foodie-tainment", with worthless and disgusting shows like a short fat spiky-haired guy feeding his bloated face all over the country!!
This started (and is) in Boston on PBS. 30 years or so ago, when Cris Kimball had hair. Having grown up with these folks, watching always feels like being back home, smelling the all-day roast or charcoal in the grill.
Always absurd how they really test things- lol. I trust 'em 😉❤️👍🌻🌻🌻
I love the science lessons, it takes some of the mystery out of cooking.
He can cook anything he wants 😁
I had thin cut bone in country style pork chops grilled on natural hardwood. Tasted like bacon! My Czech neighbors grilled them. Best pork chops I have ever tasted...
Can’t wait to try those corn fritters! They look phenomenal M
So what is your conclusion?
Julia is so brave. My stomach would have clenched shut..Yikes!
I have been looking for a recipe for corn fritters for ever my dad used to make them all the time and that is the one thing I never learned how to make from him can not wait to try the recipe.
Tasting vinegar is harsh, but it really is important to taste products by themselves, a good learning experience.
Corn fritters!!! Who knew? You folks are the best.
I'm afraid that once I had fresh corn frying in a pan, I would need to eat it as it was. Not sure I will ever get to the fritter stage.
My In-laws live in Iowa and you can find this size of loin chops at any Hy-Vee or Fareway grocery store. They call them....wait for it....Iowa Chops.
You two Ladies are the BOMB when it comes to cooking! The male chef is a little stiff, BUT HE does really know what he's doing! All in all, I LOVE YOUR RECIPES! KUDOS!!!
Re chopping the onion: the reason for making the horizontal cut(s) first is because if you make the vertical cuts first, the onion will "open up" as you make the horizontal cuts, as seen in your video. If you make the horizontal cuts first the whole onion will stay together, and when you make the vertical cuts the downward pressure against the cutting board holds the pieces in place.
Yah, right...like everyone has fresh rosemary in their pantry??? (And for many people...they are asking, "What is a 'pantry'...??"
It actually was dried rosemary...
Surely you are joking about people not knowing what a pantry is! And fresh herbs are sold in pretty much every grocery store. Rosemary is a great plant to keep in a pot or growing in the yard.
Can you use frozen corn kernels instead???
Yes
No
Of course.
That’s I that like saying do I have to use a stove.
Julia and Bridget have great TV personalities. They obviously enjoy cooking, and probably have some awesome blooper reels.
I'm sure the white vinegar tasting was torture for Julia but I enjoyed watching the segment 😂
Drooling.... my favorite video from the test kitchen!!!
I just cut onions on the lines nature gives you and never horizontal - I get minced onions that way - they are naturally separated by the layers
If you just can't get over "applesauce" on pork chops, try a yellow curry cranberry apple chutney. Google it, you'll find the recipe on a spice shop site.
Once you try it you'll want it on everything. I put it on cheesecake and toast and pork tenderloin... the list goes on.
Those Fritters look wonderful, better than any I've ever seen. Love these videos Thanks
Great recipes. I'm going to try the corn fritters tomorrow night. Thank you
as requested by bridget and julia to leave a comment … “comment” 😆
I always score through the fat around the chops before cooking to prevent the cupping.
The fat isn't what causes the cupping though... 🙄
I like the towel method - that silicone grip is too easily overlooked but each to their own
I love everything you produce! Thanks for sharing, your videos have made me an excellent cook! My daughter says...”Mom your the best cooker😊❤️”
I always enjoy cooking tips and tricks a great down home recipes. Keep them coming.
The bomb didly👍
Used this corn fritter recipe a few times and it is awesome. I use frozen corn instead though. Great recipe
That's good to know. Finding fresh corn on the cob in January would be a heckuva trick lol
@@Nails_By_Kimberlee Takes more time to reduce the corn puree and for the corn to sautee. Probably because of the extra moisture when thawing it.
You ladies are great. Love the recipes.
No link to sauce recipe?? Fortunately, easy to take notes from the video. Seemed watery at first but it all came together with the parsley and olive oil. Love the sear method for chops and steaks. You win - BEST PORK CHOPS EVER - holy smokes! what a delicious sauce, bet it would be good on eggs/frittata too. Always Sam's Club for boneless double-thick chops - pkg of 6 for $5, cheap.
I used to have to swallow vinegar ( used balsamic myself) to assuage the cramps in my ankles and lower legs that unknowingly I was getting from my blood pressure medicine. My dentist told me she had cramps from the same BP meds and switched to one that was the same family and cheap and sure enough, when I talked to my doctor and got the new prescription, it worked for me too. I am glad I haven't had to drink vinegar straight since then. I felt your pain there.
They sell those at Costco already cut and that thick
At our house, corn fritters were always a quick side dish from a can or corn. Now that I'm all growed, I think I'll try this!
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
Ugh, I cannot imagine drinking *straight* vinegar. 🤢🤮
Wow! “That’s fire!” Bless her! I REALLY like vinegar but I would NOT do this. Holy moly! This was hilarious and she was completely professional. “I’m buzzing!” Her facial expressions were wonderful and so spot on. Again, God Bless her. The pork chops and corn fritters look absolutely delicious!
Though the process for making the corn fritters seems long, the end result definitely seems worth the effort. I'm 56 and haven't had decent corn fritters since I was a kid, I am sooo looking forward to this.
I've made their old recipe for corn fritters and now I'm gonna try these.
Great pork dish ladies!!!! MADE THIS TO THE TEE! was awesome! Very surprised how tender it was with no brining. I will keep this recipe in my recipe data base , My wife absolutely loved it. Thank you very much. Regards, Rene & Karen, Sarasota, Florida
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
I don’t think I could eat that much meat but I guess I could split the chop with my hubby.
Am trying those corn fritters this evening - it's end of summer here in Oz and the fresh corn is in my fridge🌽 thanks, it looks like a delicious recipe (I have a kookaburra laughing like crazy outside my window, will give him the meat, me the corn, corny but I actually do have a kookaburra who makes regular visits for strips of steak)! Will give the mayonnaise sauce a miss btw, that looks way too heavy. Am a fan of yoghurt. Some Greek yoghurt, with some seeded mustard and a tiny bit of balsamic vinegar, some spring onion or chives will be my "sauce" 😊
Tosca, I love your idea of the sauce! Corn fritters are a favorite and I’m happy to find a recipe with less flour but a dependence on the corn starch to hold it together! Imagine that corn flavor through and through. Yum!
I like your quick review after each segment which is helpful during cooking when you don't have time for the full video.
OMG that vinegar tasting...ROFL. Best episode yet!!
Hey, I think I'd grab a flag and put it in the chop and declare it an independent nation. 2nd comment: In my chemistry lab at the Univ of Florida, we had a sign on the wall near the ovens and bunsen burners that read "HOT GLASS LOOKS EXACTLY THE SAME AS COLD GLASS." This was the number one rule in the lab. Number two was "THERE IS NO AWAY. DISPOSE OF THINGS CORRECTLY". We had more but these were the major ones.
No matter how much applesauce you dump on it - applesauce is a horrid thing to do to pork. I never understood it. I grew up thinking I hated pork chops... nope... mom just had old school bad recipes ha ha 😎
Whoa, they actually slowed a dish being washed. Normally it looks like a magical show where dirty dishes practically disappear into thin air, LOL.
I'm an Iowan, and I've never been more grateful--go to just about any grocery store and you'll find beautiful, bone-in, inch-thick chops. Take that, non-Iowans!
Not during coronavirus
I grabbed a pan handle that had been in a 500° oven once. BRUTAL. The palm of my hand was sooo burned. I didnt go to the hospital, i should have. I had to keep my hand around a frozen bottle of water for 24 hours, couldn't take my hand off, it was too painful. 😫
Is there another way to get umami without the anchovies? Can we use white wine instead of vinegar in the sauce? I am truly not a fan of vinegar, lololol.... (But go figure, I love ketchup and pickles...)
Julia makes the best faces when she does tast tests!!
Is there a point to using your hand to sprinkle seasonings and getting half of it all over your table ? .... It looks like you're making a Mess by trying to be Fancy ..... LOL !
I cannot eat corn because of the shell, due to dietary issues (Crohn's disease), does this help break that shell down making the fritters that way? Haven't had corn in a veeerrrryyy long time, would love to find something I can eat corn related!
too produced and scripted, ATK is the be all and end all but you guys have to update your presentation style or risk becoming irrelevant. I only say that because I want very much for the legacy of knowledge you have built should be passed on to future generations and I don't want to see it fade away just because of youtube trends.
If you are going to dump the salt only in one spot, at least you make sure you stir it around... I've never understood when chefs do this... I always sprinkle my salt all over! He didn't even stir around after he dumped the salt!
Trying to get this recipe, but without signing up for a newsletter it's not possible. Please fix this feature. I don't want to be slammed with more unnecessary emails.
Corn Fritters - YAY! Sauce - meh - you do way too much with mayo and way too much with things that are too sweet - For those of us on the salty/crunchy spectrum, no mayo, no maple syrup
Go away to do some chores, come back, and this is on. In my teens, I had a black and orange pig as a pet. He was as smart as my Collie/German Shepard. I don't eat dogs and I don't eat pigs.
Use cornmeal not flour. Make cornbread batter with meal egg buttermilk. Add corn and fry!
What happened to a pinch of salt and pepper!!! Who can be bothered to measure 1/8 etc!!! Ridiculous imho of course
I'm thinking about roasted corn on the cob or even Mexican street corn. Anyway it all sounds great.
The horizontal cuts on the onion chopping are pointless and unnecessary since the onion grows in layers and those layers are in the horizontal position when slicing... S T O O P I D ! ! !
Ok were did he coe fromvery handsome. Thank you American Test Kitchen. for this nice watch.
Horizontal cuts are unnecessary! Vertical cuts, then slice through and voila!
I’ve made this recipe exactly and my family loved it. The only problem is that it was NOT enough. That’s how good it is. I suggest doubling the recipe so they’re not mad at you for not making enough. Let me not forget to mention that the dipping sauce is AMAZING!
How about showing us pan cleaning carbon steel, cast iron, non stick etc. Enjoy watching your channel.
My mom made corn fritters when we were kids. She would have had them served up, eaten and the kitchen cleaned up by the time he shut the food processor off.
The problem with these taste tests is they have only select varieties that most Canadians and Americans do NOT have access to. Useless to do these types of Tastings
I love to see Jack or Adam on your show; I admire them, and you, so much
I know it's all about the cooking, but Bridget is a very attractive woman.
I have celiac and I love your recipes that are naturally GF. But could you do a show on celiac or low carb?
15:03
To make it easier to cut the corn off of the cob, turn a small bowl over and put it in the bigger bowl. Put the end of the ear of corn on top of the small bowl, raising it from the bottom of the big bowl, so you cut of the corn.
Also run the back of the knife down the cob to get the corn milk out, it adds to the flavor.
I have silicone drink coaster I put on the bottom of a finger bowl to protect the knife (I am a knife sharpener) and do it over a large bendable plastic cutting board inside a 1/2 sheet pan after grilling the sweet corn outside. Then fold the cutting board to put corn in freezer bags on a bag holder so we have grilled corn all winter. We like it in our chili and soups. We get our sweet corn 1 mile down the road after they post it was just cut.
Great job ladies👏👍
I can never make a good chops.no matter what i do.they look good while am making them.then dry.so help me to make a good chop
If you will make cuts around any porkchop it won't cup up like those
I've found that pepper added before cooking meats gets bitter.
I was thinking that pork had to be cooked to at least 160 or something like that.y’all cooked to 140.please explain as I’m sure you know what you’re doing way more than me....love the videos.
I always cook my pork to at least 135 and then no higher than 140 otherwise it dries out...like my Polish mom used to make.
Beautiful presentation! You have a group of awesome people.
Whats up with the Pippi longstocking hair.love it.and cute.
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
Thanks for the sauerkraut idea. I usually cook a butt roast in sauerkraut, but pork loin is so much cheaper and easier to deal with. I hadn't thought of loin chops. I just use a Dutch oven on the stove top to keep heat down in the kitchen.
Uh, didn't hear any crunch from the fritters. Eat them when they're hot.
I love Pepin's quick corn fritter...super simple and quick, incorporating these additional flavors.
I love all of Pepin’s food 😀
My mom always added a pinch of sugar to vinegar to cut its sharpness. Otherwise it will take your breath away. Not surprising those fritters browned so beautifully. Most everything does when fried in enough oil.
I just tried the corn fritters - and what a good idea that was! The Maple-Chipotle Mayonnaise picked up some needed life with a squirt of lime juice, but the fritters were brilliant exactly as given. (Well, ok, I added a little minced jalapeno, but I do that to many things I probably shouldn't.) About half way through cooking the second batch of fritters, pieces of corn started to explode every now and then. Could someone tell me it that means I had the pan too hot, or something?
An informative and light presentation great thank you
only an american would describe that as lean. jesus.
Ok so i just truned this 1 meal into 3 meals and i thought i share how i did that , its just me , my husnand and 2 year old son so this would be for a family of 3 , i made the frist meal with chicken but even if you used pork i still think it would work , my frist meal was exactly like this vedio with chicken instead of pork and i pared it with the corn fritters , then i chopped up the rest of the chicken sauteed onion , bell pepper n jalapenos and added gralic and the left over sauce , i then put my chicken mixture on tosted sourdough rolls or you can used tosted sourdough bread / french bread added mayo / sauce / lettuce/ tomato and provolone cheese and made awesome philly chicken sandwiches, for my 3rd meal using these leftovers i used the rest of the chicken mixture i made for philly chicken sandwiches and added stir fry veggies , pineapple and teriyaki sauce and water chestnuts, bean sports then poured it over white rice
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!