Toasted Corn Stock - Pressure Cooker

1. 1

   Preheat oven to 175 degrees C or 350u00b0F.

2. 2

   Shuck the corn, reserving the husks.

3. 3

   Scatter the husks on a baking sheet. Top with an inverted cooling rack.

4. 4

   Bake until golden brown, about 15 minutes.

5. 5

   Cut the kernels from the cobs; reserve the corn kernels for some other use.

6. 6

   Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.

7. 7

   Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser.).

8. 8

   Remove from heat, allow pressure to reduce naturally.

9. 9

   Strain through a sieve lined with 1 layer of cheesecloth.

10. 10

    Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.