SC - maquechoux/smothered corn recipe

[Susan Fox-Davis]

Yummm, thanks for this recipe, I think I have all the ingredients in my house at the moment so watch out!

A Paella pan looks much like a wok, circular with with a flat bottom and two handles, very heavy, no coating.  Cooks very evenly, which is what you want for rice and probably for this smothered corn as well.  I think we decided that the dish was not period, deriving from working-men's one-pan meals out in the rice fields in the 1800's-present, but that there were similar ones in-period.

Best, Selene

Stefan li Rous wrote:


> I should have guessed there would be a pan especially for cooking paella.
> Actually my first skillet is a cast alluminum one about 3/16th to 1/4 inch
> thick. The bigger one though is just stamped alluminum. But unlike the first,
> it does have most of it's teflon coating left. :-)
>
> Part of the problem with the foil idea is that you have to frequently
> take off the lid, stir and then replace the lid. I had hoped to get some
> of the house tidied up while this dish was cooking. No such luck.