Toasted Corn Stock - Pressure Cooker

• 5 large corn husks
• 5 large corn cobs
• 5 cups cold water (1.2kg)

1. Preheat oven to 175 degrees C or 350u0b0F.
2. Shuck the corn, reserving the husks.
3. Scatter the husks on a baking sheet. Top with an inverted cooling rack.
4. Bake until golden brown, about 15 minutes.
5. Cut the kernels from the cobs; reserve the corn kernels for some other use.
6. Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
7. Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser.).
8. Remove from heat, allow pressure to reduce naturally.
9. Strain through a sieve lined with 1 layer of cheesecloth.
10. Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.

corn husks, corn cobs, cold water

Taken from www.food.com/recipe/toasted-corn-stock-pressure-cooker-512885 (may not work)