Tag Archives: corn

Corn Pudding

It’s prime time for the two most popular varieties of sweet corn: white corn, which has smaller, sweeter kernels, and yellow corn, with its larger, fuller-flavored kernels, and primarily eaten on the cob.  Seldom used for feed or flour, sweet … Continue reading

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Posted in Grains, hydrocolloids, Molecular Gastronomy, Techniques | Tagged , | 1 Comment