How to quickly boil old corn on the cob. How to cook corn in a saucepan soft and juicy

It is quite rare and yet there are situations when it is necessary to additionally strengthen the supporting structure, for example, if errors were initially made in the design or during the construction of the building. A wall or ceiling can be strengthened in several ways. One of them is external reinforcement based on the use of composite materials using high-strength carbon or fiberglass materials secured with epoxy resins. However, this option is not suitable for strengthening in domestic and residential buildings and is more suitable for industrial facilities.

The second option is reinforcement with metal structures. To strengthen the wall, a screed with metal corners, channels and I-beams is used. An option is possible when the channel simply goes deep into the wall along the perimeter and is welded into a solid frame, which takes on part of the load. If it concerns the entire building, then a solid belt of metal structures is formed, which tightens the external load-bearing walls. All reinforcement elements are secured to the wall and adjacent structures using embedded elements, such as reinforcement or long studs embedded in the wall. The gap between the wall and the reinforcement must be filled with concrete, and the metal itself is coated with a protective primer.

Strengthening load-bearing structures when cutting openings

If it is necessary to cut an opening in a supporting structure, proper reinforcement of the opening must be strictly ensured so that the reliability of the wall is not compromised. In this case, reinforcement is carried out along the perimeter of the future opening and even before it breaks through. Just as with conventional reinforcement, angles, channels and I-beams are used. Most often, channels are used, which can accommodate the entire thickness of the wall in their inner part. Channels are laid into prepared slots in the wall, first the upper and lower transverse elements and after the support. All parts are welded and fastened with studs to the wall. Once all this is done, you can begin to release the material inside the opening. As soon as the opening is ready, the channels are additionally strengthened with studs and reinforcement, which are mounted deep along all directions of the wall. For reliability, all voids are filled with concrete, and the metal is coated with a primer.

If the wall thickness is more than half a meter, use two structures on both sides of the wall, built into it. After punching the opening, the reinforcements are additionally tightened with corners, strips or studs.

It is important to remember that there is no standard plan for strengthening load-bearing walls or openings. In each individual case, it is necessary to contact design organizations so that, after studying the situation in detail, they can accurately calculate the quantity and quality of materials for reinforcement. The method of reinforcement and strengthening itself is also determined. In no case should you try to strengthen load-bearing structures yourself, because it is easy to make a mistake or build insufficient reinforcement, after which the chance of collapse of not only the wall, but also the entire building increases critically.

In some cases, large or small cracks form on the surface of the brickwork of a house. There are several reasons for this:

foundation settlement;
temperature deformation of the building;
overloaded areas of the building;
technology violations

How to strengthen a brick wall?

If the crack extends the entire height of the building, this means that the foundation is torn and needs to be strengthened.

These works are carried out according to the following scheme:

Initially, a trench is dug opposite the damaged area. Its width should be comparable to the width of the foundation, and its depth should be slightly greater than its depth.
The cracked section of the foundation is being jointed.
Then the area is drilled repeatedly and anchors are installed. The distance between them is 0.6 – 1 meter.
The anchors are connected to each other using reinforcement, weaving and welding.
The formwork and reinforcing foundation are being poured. Protruding anchors and reinforcing bars create a connection with the old foundation.

After strengthening the foundation of the house, the masonry is stabilized. You can test the stabilization of the wall by gluing paper strips to the wall. If they remain in place, then the masonry can be strengthened.

Sealing cracks

Cracks up to 1 cm wide can simply be sealed with a mixture of cement and sand, or cement
solution (if their width does not exceed 0.5 cm). Before caulking, it is necessary to fill out the cracks.

Cracks can be sealed with polyurethane foam; after it has hardened, the foam is cut to a depth of 1.5-2 cm and the volume is filled with solution.

Partial brick replacement

How to strengthen a brick wall if the length of the crack is significant (4 meters or more)? In this case, it is necessary to partially replace the masonry.

Bricks are dismantled from above. After disassembly, the masonry section is laid out again. It is recommended to use reinforcing inclusions - reinforcement, strips of metal, corners.

Injection

It is used when the masonry is sufficiently thick, if it is impossible to cement the gap completely. In this case, the masonry is drilled, followed by the injection of reinforcing compounds - epoxy and polyurethane resins, microcements, silicate or methyl acrylate compounds. The injection method allows not only to strengthen the seam area but also, due to deep penetration into the pores of the brick, to monolithize and strengthen the brickwork throughout the entire section of the building.

Stiffness belt

The stiffening frame strengthens the masonry well. Such a frame can be used both locally, to strengthen a collapsing area, and for the entire building. To create it, you need to make a cut in the plaster on the wall surface to the size of the metal strip. Then the strip is laid in the groove and attached to the wall of the house using metal bolts.

With a girdle frame, it is necessary to connect the strips together, also using bolts. In this case, the strip is installed first on one side and then on the opposite side.

Retaining walls

If the brick wall of the house begins to collapse, losing its verticality, it is strengthened using the support wall method. To do this, one or more supporting walls are built perpendicular to the masonry. The size and number of such walls is determined in each specific situation separately.

The supporting wall can be made in the shape of a triangle or trapezoid; the foundation of the supporting wall must correspond to the parameters of the main one. Wall foundations are best tied using anchors.

Plaster with reinforcement

To strengthen a wall in a house or barn, you can do the following. First, nails or dowels are driven into the seams at a distance of up to 10 cm from each other. The caps should protrude 20 mm above the surface. Then a netting mesh is placed on top of the masonry, which is wound with wire to the dowels.

After this, it is necessary to plaster the surface with sand-cement mortar. The plaster should completely hide the dowel heads.

Instead of mesh, you can reinforce the wall with metal wire with a diameter of 2 mm or more. In simple cases, plaster with reinforcement allows you to solve problems with a wall in a house or barn without strengthening the foundation.

Interior work

If the gap in the wall has a through nature, then it is necessary to carry out restoration work inside the room. To do this, you need to clean, widen and moisten the crack. Then the volume of the crack is filled with cement mortar. If necessary, if there is a risk of a crack spreading, you need to strengthen the wall from the inside using an overlay - a metal strip (or several). Metal strips are attached to the wall using anchors or dowels. Upon completion of the main restoration work, restore the plaster.

Boiled corn is one of the most favorite summer dishes, suitable for both adults and children. How to cook corn correctly in order to preserve all the beneficial properties - read further in the material.

We invite you to learn a few basic rules and tips on how to cook corn better and more correctly in order to preserve maximum beneficial properties and taste.

How to cook corn correctly: instructions

Preparing corn for cooking is that it must first be washed under clean running water and all dirty leaves removed. It is not necessary to completely clear the leaves from the cob. The main thing is to remove spoiled leaves before cooking.

How to cook corn: the first step is cleaning

Before cooking, it is advisable to soak the corn for an hour in cold water, and cook the ears of corn of approximately the same size. This is necessary to ensure that the corn is cooked evenly. If the cobs are too large, cut them in half.

How to boil old corn

Even overripe and “old” corn will be soft and juicy after boiling if it is cooked correctly. To do this, you must first clean the cobs from fibers and leaves, then cut them in half and then pour them with a mixture of regular drinking cold water and milk in a 1:1 ratio.

The corn should sit in this milk mixture for a total of 4 hours, after which it can be boiled in the classic way.

How many minutes to cook corn

The amount of cooking time for corn depends directly on its degree of maturity. For example, young corn will be ready after 20-30 minutes of cooking, while mature corn should be cooked for 30-40 minutes. The cooking time for well-ripened cobs is 2-3 hours.

How to cook corn: the main rule is not to overcook it

The most important thing is not to overcook the corn so that the grains do not begin to harden. By the way, young corn is tasty even without salt, it is tender and soft, and boiling only takes thirty minutes.

It is ideal to boil corn on the cob in a cast iron pan with fairly thick walls, with the lid of the pan closed. Corn also cooks well in a clay pan. You can cook corn in a double boiler, and even in the microwave. Some people manage to bake it in the oven.

Corn- one of the most frequently used products. We add it to salads, pizza We're happy to eat popcorn at the cinema. Of course, it turns out delicious in any form, but still, it cannot compare with fresh. Can you imagine a summer holiday without sweet and crunchy corn?

Just imagine that you have a noisy and cheerful company, you want to try corn, but there is nowhere to cook it in large quantities. What to do? Don’t despair, especially for such cases there is one interesting trick that will allow you to cook your favorite vegetable in any quantity in just half an hour.

For this you will need portable refrigerator, which has probably been gathering dust in your closet for a long time. You might be surprised that we are going to cook corn in the refrigerator. The fact is that when turned off, it perfectly maintains the temperature of the products that are there. So, this device can be safely used for such an interesting task.

How to quickly cook corn for a large company

You will need

portable refrigerator
18 heads of corn
400 g butter
10–11 liters of boiling water

Preparation

This dish is very popular in America; it was the Americans who invented such a wonderful way of cooking corn without unnecessary red tape. With this trick, you can free up space on the stove for other dishes and cook corn for a large crowd. This is also an excellent solution for picnics and outdoor gatherings.

Cook corn this way, your family will appreciate it. Share an interesting idea with your friends!

Corn is one of the most important crops in industrial agriculture, which often appears on the dinner tables of the majority of the world's population in one form or another.

The product is moderately high in calories, nutritious and incredibly healthy. Despite the considerable amount of starch in corn, it is undoubtedly worthy of attention, if only because it contains a whole complex of vitamins (groups B, PP, C, D, K, etc.) and microelements (phosphorus, magnesium, copper, potassium), necessary for our body like air.

With regular moderate consumption of corn, you can significantly reduce the risk of developing cardiovascular diseases, stroke, diabetes, improve metabolic processes in the body, maintain eye muscle tone (thanks to the content of carotene, which is so important for our vision), etc.

Selection and processing of vegetables for the cooking process

In order for boiled corn to turn out really tasty, it is necessary not only to prepare it well, but also to choose it correctly. Corn kernels will be tender and juicy only until the end of the season, which occurs at the end of August. After the season, the corn on the shelves in most cases will already be overripe, and therefore hard.

Young cobs are best suited for cooking in a pan., which have light yellow or milky white grains. Also pay attention to the appearance and condition of the grains: they should be moderately elastic and at the same time soft, large enough and tightly adjacent to each other.

It is very simple to recognize the “youth” of an ear: you just need to lightly press the tip of your nail on the grain, inside of which there should be a viscous liquid, a little like milk.

It is best to buy corn directly in the leaves, which, by the way, should not be dry and falling off the cob.

Before you begin the process of preparing corn, you must wash it thoroughly under running water and then remove leaves and whiskers. If desired, you can leave the husks, removing only damaged or dirty leaves: this way the corn will retain more juiciness (we talked about how to properly cook corn so that it is soft and juicy).

Before the cooking process, it is advisable to soak the cobs for 40-60 minutes in cold water.. For cooking, it is better to take cobs of the same size so that they cook evenly.

Ways to cook delicious food at home?

Boiled without salt

Before cooking corn, it must be thoroughly washed and cleaned of dirty, damaged leaves. A thick-walled cast iron pan is best for cooking corn. First of all, the cobs are placed in it quite tightly, then they are filled with cold water (it should cover the cobs from above by 2-3 cm). Cover the pan with a lid.

After the water boils, the heat must be reduced to a minimum, since corn cannot be cooked over high heat. Cooking time is usually no more than 15 minutes. 5 minutes before the product is ready, add salt to the water. To make the corn more tender, you can add a little sugar or butter to the water during cooking.

You can determine the readiness of the corn by pricking a couple of kernels with a fork and tasting them. After finishing cooking, you don’t need to immediately remove the corn from the pan: let it “rest” a little. This will make the product more tender and soft. Boiled corn is served hot. If desired, you can grease it with butter and sprinkle with black pepper.

Salt at the beginning

Many believe that corn, on the contrary, should be salted at the beginning of cooking, and not at the end, which means this recipe is worthy of attention. According to the recipe, you can use either milky or medium-ripe corn (still white, but quite ripe).

Preparation:

The product is thoroughly cleaned of leaves and stalks (there is no need to throw away all the husks, leave those leaves that were closest to the cob, they will be useful during the cooking process).
Take a thick-walled deep pan (preferably cast iron). A small layer of leaves is laid out on the bottom, then a row of corn cobs, which are covered with a dense layer of leaves on top.
The corn is filled with water (you don't need a lot of water, it just needs to cover the cobs) and generously salted.
The water needs to be brought to a boil, then reduce the heat and cook for about 20 minutes (young) or 40-50 (more mature).
After finishing cooking, it is better to leave the corn covered in water for 10-15 minutes.

You can serve either hot, brushed with butter, or cold (in this case, the corn is kept in water in the refrigerator until serving).

Read more about cooking corn on the cob in a pan with salt.

Mint with cheese

You can get a very spicy and tasty dish if you slightly diversify the standard recipe for cooking corn in a pan. To prepare 4 large ears of corn you will need:

Lemon – 1/2 pcs.
Cheddar or any hard cheese – 50 g.
Mint – 4 sprigs.
Salt, butter to taste.

Preparation:

Peel the cobs from leaves and tendrils, place them in a thick-walled pan, cover with cold water.
Bring to a boil and then simmer over low heat for about 20 minutes - if the cobs are young (you can find out more about how and how long to cook young ears of corn in a pan).
Remove the zest from the lemon by grating it on a fine grater.
Finely chop the mint leaves with a knife.
Grate the cheese, like the zest, on a fine grater.
Mix the ingredients, add salt to taste.
Leave the cooked corn in the pan for 10 minutes, then place it on a dish, brush with butter and roll in the lemon-cheese mixture.

In milk

A non-standard, but very tasty recipe for corn on the cob in a pan. You will need the following ingredients:

Corn cobs – 6 pcs.
Milk – 2 l.
Butter – 1 tbsp. spoon.
Salt - to taste.

Preparation:

The corn must be completely husked.
Then place in a thick-walled deep pan, pour in milk and add butter to it. The corn is simmered over low heat.
After the milk boils, the product cooks for about half an hour (check its readiness periodically, since milk slows down the cooking process).
The finished corn is placed on a dish and rubbed with salt. Serve hot.

You can find out how to choose cobs of corn for cooking, as well as see the best recipes.

How to properly store prepared food at home?

If you couldn’t eat the finished corn in one sitting, it is important to take care of the safety of the product. To prevent the taste of corn kernels from spoiling, cobs should be stored exclusively in the refrigerator. So, you can leave them in the water in which they were boiled, or remove the “remains of luxury” from the water, dry them and wrap them in cling film (each cob separately). In this form, the product can be stored for up to 3 days.

Warming up the corn is easy: you can do it either in a water bath or by putting it in the microwave for a minute.

To cook a vegetable quickly enough, you must first soak it for 40-60 minutes and select young cobs for cooking.

Now you know how to properly cook corn in order to preserve all its nutritional properties and achieve an amazingly delicate sweet taste. Happy culinary experiments!