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food & wine dictionary
Food and Wine Dictionary
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Throughout Europe, "corn" has always been the generic name for any of the cereal grains; Europeans call corn
, a derivative of the early American Indian word
In fact, before settlers came to the New World Europeans had never seen this food called
by colonists. What a wonderfully versatile and useful gift the Indians gave the world. Everything on the corn plant can be used: the husks for
, the silk for medicinal tea, the kernels for food and the stalks for fodder. Corn is not only a popular food, but the foundation of many by-products including
and laundry starch. The multicolored Indian corn used today mainly for decoration has red, blue, brown and purple kernels. Horticulturists developed the two most popular varieties today white (
) and yellow (
has larger, fuller-flavored kernels;
kernels are smaller and sweeter. The hybrid
butter and sugar corn
produces ears of yellow and white kernels. The peak season for fresh corn is May through September. As soon as it's picked, the corn's sugar immediately begins its gradual conversion to starch which, in turn, lessens the corn's natural sweetness. Therefore, it's important to buy corn as soon after it's picked as possible. Look for ears with bright green, snugly fitting husks and golden brown silk. The kernels should be plump and milky, and come all the way to the ear's tip; the rows should be tightly spaced. Fresh corn should be cooked and served the day it's purchased, but it can be refrigerated up to a day. Strip off the husks and silk just before cooking. Corn can also be purchased canned or frozen. Tiny
, particularly popular with Thai and Chinese cooks, can be purchased in cans or jars. Unfortunately, its flavor bears little resemblance to the fresh (or even frozen) vegetable.
is specially processed kernels of corn.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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