This channel is great for cooking tips.
6:02 boil the water, then turn the heat off just as you add the corn. This achieves the ideal temperature to gel the starch without making it chalky it starchy, yet not too hot to dissolve the pectin in the pericarp making it soft and sticky.
Perfect crisp bacon every time by adding a bit of water at the beginning. This creates the perfect temperature to render the fat without burning the meat.
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