Boiled Indiait Wheat or Maizs
Ingredients
Directions
Prepare
Remove the outside sheath and fibers from the ears of Indian wheat.
Boil
Place the ears in boiling water with salt.
Boil for 25 minutes, or longer for larger ears.
Serve
Drain well and serve whole on a plate with a piece of toast underneath.
Serve with melted butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ears of young and green indian wheat
- The main food; boiling softens the tender young kernels so they can be eaten whole.
- Butter (in the method)
- Adds fat and richness that complements the mild sweetness of the cooked kernels.
The step that matters
Boiling time. Larger ears need longer for heat to reach the kernels in the centre. Undercooked kernels stay firm and starchy, while overcooking makes them mushy and bland. Checking for tenderness helps ensure even cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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