How to tell if corn is cooked and how to see if corn is cooked

1. When the corn has been boiled for a while, open the pot to see if the color of the corn has changed. The color of the corn before cooking is relatively light, and the color of the corn after cooking is darker, which is the kind of golden yellow, which means that the corn is cooked.

2. Peel a grain of corn by hand, if the corn kernels are relatively hard and there is no hollow, pinch it and there is no juice splashing out, which means that the corn has been cooked, if there is juice in the corn kernels, then it means that it is not ripe.

Cooking corn is generally based on the color, and generally the color of corn when cooked will be different from the color of raw corn, and cooked corn looks transparent.

Under normal circumstances, use a pressure cooker on high heat for 10 minutes, then change to low heat for 5 minutes to turn off the heat, the valve falls off, then you can remove the pressure cooker lid, the corn is very sticky, and it has been cooked.

If you look at the corn juice oozing out on the surface with your eyes, it is cooked, and it is best to taste it!

The water in which the corn is boiled looks a little yellow; The smoke smells of corn.

1.Cooked corn and uncooked corn are different in color. We can observe the color of corn after it is cooked. Generally, cooked corn will be darker in color, while cooked corn will be lighter in color.

2.You can peel corn kernels by hand. If the corn kernels are relatively hard and there is no hollowing, then the corn is ripe. If when we peel the corn kernels, the juice splashes out of the corn kernels, it means that the corn is not cooked and needs to be boiled for a while.

3.The most direct way to know if the corn is ripe is to taste it. Cooked corn will taste soft and glutinous without the taste of cornstarch. When you taste corn, it doesn't taste good and tastes like raw flour, so it generally means that the corn isn't fully cooked.

Just poke it with chopsticks.

Smell whether there is any smell of raw corn to see if the color is still the same, the previous color is not ordinary, if it turns golden yellow, it means that it is ripe, the most accurate and direct way: feel boiling, taste it after a while, and know if it is ripe or not.

Look at the time The best nutrition is to cook for 10 minutes.

Corn doesn't matter, it can be eaten raw or cooked, and if you want to cook it, you can cook it for fifteen minutes.

How to tell if corn is cooked:

1. Look at the color: Under normal circumstances, corn has many colors, but the color of raw corn is fresher, and after it is all cooked, no matter what color corn is, the color will become darker.

2. Pinch corn: Raw tender corn contains more water, and there will be juice when you pinch it gently, while the cooked corn will become more condensed and will not have water.

3. Tasting: Because corn is rich in starch, raw corn will taste obvious starch, while cooked corn will taste sweet and soft.

Because there are more varieties of corn, it is roughly divided into sweet and waxy corn in terms of taste, the sweet corn starch content is lower, and the cooking speed will be faster, generally boiled for about 15 minutes, while the glutinous corn contains more starch and needs to be boiled for a longer time, usually about 20 minutes.

If the corn is old, it will take longer, so the above corn cooking time is only for reference, and the specific cooking time needs to pay attention to the state of the corn.

Corn contains fat, protein, carbohydrates, crude fiber, calcium, phosphorus, niacin, riboflavin, starch, vitamins and other nutrients.

1. How to tell if corn is ripe or not.

1.Look: Generally speaking, cooked corn will be darker than raw corn, raw corn will generally appear a little white, and cooked corn will generally lose that bit of white.

2.Pinching: Raw corn will generally have juice when pinched by hand, while cooked corn does not.

3.Taste: Judge whether it is ripe or not, you can taste the taste, because corn contains a lot of starch, so unripe corn generally has a little starch taste or raw taste.

2. Generally, how long does it take to cook corn before it is ripe.

Ordinary sweet corn and fresh corn can be cooked in 10-15 minutes after boiling; Waxy corn, old corn, sticky corn, black corn, purple corn, etc., need to add another 5-10 minutes to the boiling time after boiling.

Tips: If you are cooking different corns in the same pot, you can first pinch the corn with a short time and then continue to cook the corn with a long time. It is best to drain the boiled corn, do not soak it in water for a long time or cook it all the time, which will make the corn taste not strong and the nutrients will be lost to a certain extent.

Due to the rich starch content in corn, raw corn will taste obvious starchy, while cooked corn will taste sweet and soft.

Hello, I am happy to answer your questions, when boiling corn, you can remove the outer skin, put it in the pot, cook for about 20 minutes, see the surface of the corn is golden, the color is bright, you can also smell a faint fragrance. You can also use chopsticks to prick it, if you can pierce it through, it proves that the corn is ripe, if not, it will be good to cook it for a while, this is my personal suggestion, I hope it can help you.

Generally, it will be cooked after boiling for 20-30 minutes, and the bottom of the corn will be cooked with chopsticks, and then it will smell the corn and taste it.

How to see if the corn is ripe or not: first, look at the surface glossy and translucent. Second, press it with chopsticks to soften it and it will be cooked. Third, the most direct way is to try it.

on this issue. I can't see it, dial one down. Give it a try. Just get it.

Just take one and eat it in your mouth to know if it's cooked.

You will know if it is cooked or not when you eat it.

Under normal circumstances, the color of raw corn is brighter, after the corn is cooked, the color will become darker, the raw corn will have juice when pinched by hand, the cooked corn has no juice, you can also try the taste, the unripe corn has a little starch taste, and the cooked corn is not.

Corn, also known as bud grain, bud rice cob, maize, pearl rice, etc., is an annual herbaceous plant of the Heqiao Bureau slippery family.

Compared with traditional rice, wheat and other food crops, corn has strong drought tolerance, cold tolerance, barrenness tolerance and excellent environmental adaptability, and is an important food crop in the world.

In most cases, the color of the endosperm of mature corn grains is yellow or white, the seed coat and aleurone layer have no color, and are transparent, according to the color of corn grains, there are three kinds of corn: yellow corn, white corn, and mixed corn.

Judging whether the corn is cooked can look at the color, under normal circumstances, the color of raw corn is brighter, after the corn is cooked, the color will become darker, the raw corn will have juice when pinched with a hand sail, the cooked corn has no juice, you can also try the taste, the unripe corn has a little starch taste, and the cooked corn is not.

Corn, also known as bud grain, bud rice cob, maize, pearl rice, etc., is an annual herbaceous plant of the grass family.

Compared with traditional rice, wheat and other hail leakage grain crops, corn has strong drought tolerance, cold tolerance, barrenness tolerance and excellent environmental adaptability, and is an important food crop in the world.

In most cases, the color of the endosperm of mature corn grains is yellow or white, the seed coat and aleurone layer have no color, and are transparent, according to the color of corn grains, corn has three kinds of corn: yellow corn, white corn, and mixed corn.

Look at the color Generally, corn comes in many colors, but raw corn is fresher in color, and when it is all cooked, no matter what color corn is, the color will become darker.

Pinch corn Raw tender corn contains more water, and there will be juice when you pinch it gently, while the cooked corn will become more condensed and there will be no water.

Tasting Due to the rich starch content in corn, raw corn will taste obvious starchy, while cooked corn will taste sweet and soft.

Although corn is good, it is not suitable for everyone, and these three types of people should not eat more.

For people with low immunity, it is not advisable to eat more corn, because the fiber content in corn is relatively high, if you consume too much, it will also reduce the body's immunity, therefore, it is best for such people not to eat corn.

Patients with digestive system diseases should not eat more corn, corn is rich in dietary fiber, if you eat too much at one time, it will increase the burden on the stomach and intestines, resulting in the stomach and intestines can not be digested completely.

People who lack iron and calcium in the body should eat less corn, corn is also a kind of coarse grain, which contains phytic acid and dietary fiber, which will combine to form a precipitate, which will hinder the body's absorption of minerals, so it is best not to eat, or eat less.