Are Corn Strippers Worth It?

For the unitasker fans No Images? Click here   Take It All Off! At Serious Eats, we often speak ill of unitaskers, which have a tendency to take up substantial space in your kitchen without making a substantial difference in convenience or the speed it takes to perform basic tasks. But there are, of course, a number of exceptions to that rule, and hey—you never know if you don't try, right? Which brings us to the rather surprising world of corn strippers. Corn strippers, you say? Indeed! Corn strippers! A class of unitasker devoted to one noble purpose: separating kernels of corn from their cobs. It's a straightforward task that we, and generations of other humans, have long accomplished with a knife. But little did we know, this same task could also be accomplished with an instrument of varying shapes and sizes known as a corn stripper. We put a few to the test to see if they held up against our good old knife method.  Read more →  Now put that corn to good use Pressure Cooker Corn Risotto Make the most of sweet summer corn on the cob with this creamy, four-minute pressure cooker corn risotto. Mexican Street Corn Salad (Esquites) All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it. Succotash (Corn, Bean, and Vegetable Stew) Corn and beans are a must; the rest is up to you. The Best Corn Chowder The key to great corn flavor in this simple chowder is making a quick stock from the cobs of the fresh corn. The best way to cut corn off the cob Here's how to cut corn off the cob without sending kernels flying all over the place.  Read more →    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

We Tested Peanut Butter Sous Vide Steaks

What's new on Serious Eats No Images? Click here FEATURES We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To A while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures of turdy-looking (and -sounding*!) steaks. Either way, we decided to try it out for ourselves to see if it was worth the hype. Read Now TECHNIQUES For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But the results are well worth it: a pistachio ice cream that's rich, creamy, and aromatic. Read Now TECHNIQUES This Icy Korean Cucumber Soup Is Just What Your Summer Needs When the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the cook won't even break a sweat. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Mandoline  Use our top-rated affordable mandoline to achieve perfect cucumber matchsticks for the Korean soup. Shop Now FEATURES Take It All Off: Are Corn Strippers Worth It? Corn strippers: how do they work? Read Now FEATURES The Best Supermarket Veggie Burgers As the number of meatless burgers on the market grows by leaps and bounds, we tasted 18 vegetable-based, "garden-style" veggie burgers to find out which patty reigns supreme in 2019. Read Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

All-Pistachio Everything

Go for green No Images? Click here   Welcome to the Wild World of Pistachios Stella has been on a bit of a pistachio kick recently. It all started with her pistachio paste, the smooth, bright green paste in the photo above. While almond paste is easy to find in supermarkets, pistachio paste is a rarer beast. Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts. Tell me more about that paste, please! → Things to make using your pistachio paste Homemade Pistachio Cream Pistachio Cake Cherry and Pistachio Frangipane Tart Pistachio Buns Meet Stella's dream pistachio ice cream For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But the results are well worth it: a pistachio ice cream that's rich, creamy, and aromatic.   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe