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Really Nice!

Mirai Corn Season is Here

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We have 17 bags in the freezer, each with about 1.5 cups of corn. We cut up the corn cobs, put them in a couple bags with a bay leaf, ten or so black peppercorns, and a 1/2 gallon of water. Cooked it at 185f for about four hours and then let it sit overnight in the water bath. Chilled it for a day and then strained and packed it up into 2-cup portions, got 6 bags of that.


The intensity of flavor in this corn stock is incredible. I'm looking forward to making Nell's corn soup with Dungeness crab.




I'll replace the chicken stock with the corn cob stock.

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