Comments on: Corny Corn McCorn. The Corn Syrup King. http://www.cookingissues.com/2009/06/08/high-tech-corn-syrup-king/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Dave A http://www.cookingissues.com/2009/06/08/high-tech-corn-syrup-king/#comment-1908 Sat, 05 Dec 2009 04:53:01 +0000 http://www.cookingissues.com/?p=928#comment-1908 Howdy Moody,
I only have extensive experience on a couple different types. There are a couple I’d need to try but I’ll look into it.

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By: Moody http://www.cookingissues.com/2009/06/08/high-tech-corn-syrup-king/#comment-1907 Sat, 05 Dec 2009 04:49:46 +0000 http://www.cookingissues.com/?p=928#comment-1907 Ya’ll should do a juicer primer- different types, motor capabilities, fruits, vegetables, etc.
Best bang for your buck

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By: Seth Caro http://www.cookingissues.com/2009/06/08/high-tech-corn-syrup-king/#comment-1906 Wed, 10 Jun 2009 00:27:33 +0000 http://www.cookingissues.com/?p=928#comment-1906 Yeah corn and acid is weird. Its so good if you squeeze fresh lime on grilled corn, but if you add any acid at all to corn sorbet or ice cream it just muddies the flavor (for me at least).

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By: Dave A http://www.cookingissues.com/2009/06/08/high-tech-corn-syrup-king/#comment-1905 Tue, 09 Jun 2009 20:17:44 +0000 http://www.cookingissues.com/?p=928#comment-1905 I think you are correct. I’m going to wait till corn season and use fresh corn next time and cook the juice. As a side note we have rotovapped corn and tequila with some good results, but we lost some of the corn flavor when we mixed it with lime and orange.

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By: Seth Caro http://www.cookingissues.com/2009/06/08/high-tech-corn-syrup-king/#comment-1904 Tue, 09 Jun 2009 16:35:00 +0000 http://www.cookingissues.com/?p=928#comment-1904 Uncooked corn juice always starts to taste fermented to me almost immediately. I bet if you cooked it briefly to get the malard reaction taken care of and that desirable grilled corn flavor going before clarification the result would be tasty.

I’ve used a really low-percentage corn syrup (like 25% cooked corn juice, 75% weak syrup) in a cocktail and it still tasted SUPER corny.

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