ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: How to repair scorched cream corn

Misc.
I creamed silver queen corn. In the blanching process, the corn scorched some and has a slightly scorched taste.

Is there any ingredient that can be added to the corn during the cooking process the reduce/remove the "scorched" taste?
MsgID: 205204
Shared by: Wayne Quigg, Tallahassee, Florida
In reply to: blanching corn
Board: Canning and Preserving at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Freezing Fresh Corn On The Cob
  SmileGirl0
2 Recipe(tried): Corn on the cob
  Patsy, La
3 Recipe(tried): freezing corn
  Linda Lou,WA
4 ISO: Sugar content of corn?
  Stece in Colorado
5 Effect of sugar of corn
  Linda Lou,Wa
6 For Linda Lou...
  Carolyn-NJ
7 blanching corn
  Linda Lou,Wa.
8 ISO: For Linda Lou
  Larry A. Georgia
9 canning/freezing links
  Linda Lou,Wa.
10 ISO: freezing husked corn
  mike toms river
11 ISO: How to repair scorched cream corn
  Wayne Quigg, Tallahassee, Florida
ADVERTISEMENT
Random Recipes
  • Light and Easy Cake Mix Cookies
  • LIGHT AND EASY CAKE MIX COOKIES 1 (2-layer size) yellow, white or lemon cake mix 2 tbsp. water 2 eggs 1/2 cup vegetable oil 1 tsp. extract (vanilla, almond, coconut, orange or lemon) 1/2 cup finely chopped pecans Con...
  • Beirox
  • Beirox- My recipe also has garlic to taste. I got the recipe who migrated from White Russia but from German extraction. The would not make it without...
  • Frozen Garlic
  • I see that this request was posted back in 2009 but someone may still be interested in my reply. I have a garlic press that does a wonderful job. It's a hard plastic affair with a container attached that catches the tiny...
  • Rice Cooker Asparagus and Mushroom Risotto
  • RICE COOKER ASPARAGUS AND MUSHROOM RISOTTO 1 1/2 Tbsp. olive oil 1 1/2 Tbsp. butter 2 Tbsp. minced shallots 1 cup plus 2 Tbsp. medium-grain Arborio rice 2 ounces fresh mushrooms, sliced 3/4 pound fresh asparagus, trim...
  • Crispy Onion Chicken (using French fried onions)
  • CRISPY ONION CHICKEN 4 skinless boneless chicken breast halves 3 tablespoons French's Prepared Mustard 1 1/3 cups French's French-Fried Onions, lightly crushed Preheat oven to 350 degrees F. Spread mustard evenly on...
  • Plum and Sweet Onion Pizza
  • PLUM AND SWEET ONION PIZZA "This fruit-and-vegetable combination makes a delicious appetizer or light lunch. Serve it with tall glasses of iced tea." 3 sweet onions, thinly sliced and separated into rings 1 tables...
ADVERTISEMENT
  • Penne Arrabiatta
  • PENNE ARRABIATTA 1 pound penne pasta, uncooked 2 teaspoons minced fresh garlic 3/8 teaspoon red pepper flakes 1 tablespoon olive oil 1 quart tomato sauce (4 cups) 1/2 cup freshly grated Parmesan cheese Chopped parsley...
  • Oriental Dinner (using pork steak, 1960's)
  • ORIENTAL DINNER "Pork strips and vegetables in an exotic sauce." 1 lb. pork steak, 1/2-inch thick 2 tablespoon shortening 1/2 cup sliced onion 1/2 cup green bell pepper strips 1 (4 ounce) can mushroom stems and piece...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How to repair scorched cream corn
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!