Techniques » Removing Corn from the Cob
Fresh corn. Nothing like it. Sweet and delicious. But how do you get kernels off the cob without sacrificing fingertips or making a mess? Watch and learn from Marjorie Druker, who's removed a few million corn kernels at the New England Soup Factory. Once you master the technique, you'll be ready to make Marjorie's Ultimate Corn Chowder.
Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.
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