View Full Version : frozen raw corn in corn chips
10-24-2005, 03:09 AM
Just curious who else in here is following Alissa's recipe when it calls for frozen corn kernels. Has anyone tried her corn chips with fresh corn kernels instead of thawed corn kernels?
10-24-2005, 09:00 AM
I always thought frozen corn was not raw. To answer your question, I never made the recipe. But I think it would be much better w/ fresh corn, don't you?
10-24-2005, 09:27 AM
Actually, they do sell organic frozen raw corn. Alissa recommended it in a recipe. I have tried it both ways and for some reason it does come out better with the frozen. The freezing and thawing does something to the texture and the finished recipe has a better taste.
I just have a hard time believing that all the nutrients stay intact during freezing. I would think there has to be some loss.
10-24-2005, 09:58 AM
Yes, there has to be some nutruitional loss. More than likely the corn was blanched before freezing. . . more nutrients lost.
We live in an unperfect world. It is a question of what you are willing to live with. In reality, corn is supposingly the one veggie (?) we can not even digest. So, how bad do you want the corn? How strict or perfect do you want to eat? How does your body react to it?
For me -- I like corn! I'm willing to eat it anyway!
10-24-2005, 09:38 PM
The tortillas I make with frozen corn and ground flax are pliable and yummy. We couldn't tolerate them made with fresh....although we love fresh corn. i can't figure out what the difference is, but it does not taste the same when made with fresh corn.
Since we like the tortillas so much as a great wrap, we sacrifice the idea that absolutely everything just has to be raw. Some can't make the exception, and that's okay....whatever a person chooses, he must be true to himself.
10-24-2005, 10:33 PM
I've made the corn chips a few times. They are pretty good, but....I don't care for the way the corn "reconsitutes" in the mouth. It's all sticky and mushy...and right away too. But they did get me through my "nacho" habit.
10-24-2005, 11:25 PM
If the corn was frozen raw, wouldn't it still be classified as raw?
10-25-2005, 10:16 AM
Unless you freeze it yourself, it's quickly blanched before freezing. I've never seen 'raw' frozen corn. The blanching removes the raw flavor, and the raw nature.
10-25-2005, 01:19 PM
From what I've read even if you absolutely know it's raw when it gets frozen, generally veggies lose some of their enzymes and nutrients when frozen, but nothing like when their cooked. I trust Alissa, if she says it's ok...it probably is, plus I've read in a bunch of books about making the frozen banana ice cream...they all seem to think it's raw.
I'm sure this is one of those "is it really raw" questions. Just like there are those who question the validity of dehydrating (the theory of some is that just as high temps for a short amt of time is bad, long periods at relatively low temps is bad) I personally use both, dehydration and frozen veggies I freeze myself.
10-25-2005, 01:42 PM
I compare dehydrating to food baking out in the hot sun. It's quite a bit more sanitary in a dehydrator, though. I would eat food baked in the hot sun in a clean environment, if that's where I lived.
I prefer fresh and as authentically raw as possible, but dehydrating is a good compromise to get foods that are the texture my cooked family is used to. Also dehydrated food doesn't get to acrylamide causing temperatures which is one of the main reasons I'm going 99% dehydrator:1% oven. It's a preference for me, and dehydrating food is something I am willing to live with. My children are excited, too about all the treats I'll be making for them, so if that helps them transition to fresh and raw eventually, then yay!
Back to the original topic. I never knew there was such a thing as unblanched frozen corn. I've always frozen corn on the cob by blanching it first. That's cool to know, and I'll have to look for it.
10-25-2005, 02:14 PM
This question has come up before. If it is uncooked, yes, it's raw. Alissa has stated (if memory serves me ~ too lazy to look up past threads) that she freezes her own corn straight from the cob. That way you can be sure it's raw.... and yes, freezing does compromize the nutrients a bit yet not as much as cooking, and especially nuking, does.
10-25-2005, 10:03 PM
I will contact Cascadian Farm, the makers of the "Frozen Organic Corn" and do my own little investigation. I will find out if they do blanch it. I feel the best way is to do it like Alissa does regardless of what Cascadian Farms say. Just buy fresh corn on the cob, shave it yourself and then freeze it.
10-26-2005, 01:48 AM
To (sort of) answer your question -- Alissa's recipes that specify frozen corn must be made with frozen corn in order for them to come out as they were designed. They will not turn out right if you use fresh.
(A hint, as was mentioned in another thread recently, you should let the corn partially thaw -- by this I mean leave it out in the bag for 15 or 20 minutes -- before you use it.)
As to the other part of this discussion -- you can always freeze your own corn cut fresh off the cob, but Alissa and most of us use commercially frozen. Finding organic frozen is a good thing, of course.
Finally, the "raw" issue -- my personal opinion is that, unless the recipe is going to constitute the majority of your diet, I wouldn't worry excessively about how raw it is. For most of us, it's just a little bit of what we eat ... occasionally. And, for those who are newer to raw and who use the recipes much more, I think the most important thing is to be able to make familiar foods even though an occasional one might make use of a "transitional" ingredient.
. . . so there's my two cents (which aren't worth much in this era of $2.79/gallon gas!!).
10-26-2005, 09:28 AM
Ok everyone, here is there response...
>Dear Mr. Wilson:
>Thank you for contacting Cascadian Farm with your inquiry.
>All of our vegetables are blanched (heated at a high temperature in water)prior to freezing.
>We hope you find this information helpful. Please let us know if we can help >you again.
So this means I will only use raw organic fresh corn kernels in my recipes. I realize they may not turn out as SAD as they could with frozen, but if it is not raw, then I don't want to consume it.
10-26-2005, 10:09 AM
Thanks for taking the time to post this, SamuelWilson.
If you still want the texture obtained from frozen, you could freeze the fresh kernels raw and then thaw them, to see how it goes. In a few posts above apparently that is what Alissa does....
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