How much more effective is mylar when using it for solar cookers instead of aluminum foil?
Corn Nuggets 2 cups cornmeal 1/2 cup flour 2 eggs 1 teaspoon baking powder 1 teaspoon salt 2 cups shucked corn 1 cup milk or water 1/2 teaspoon cinnamon (optional) 1/4 cup sugar (optional) 4-6 servings 1Preheat oil to 400 degrees 2Mix the dry ingredients 3Toss in the shucked corn 4Using a fork, stir in the egg 5A little bit at a time, mix in the liquid until the dough forms a ball 6Let sit for 10 min, then check to see if it needs a bit more liquid 7You are aiming for a very stiff, but not at all dry, dough 8Shape into balls, and drop a few at a time into the oil 9Fry until golden brown
INGREDIENTS: 1 (11 ounce) can creamed corn 1 (11 ounce) can whole kernel corn, with liquid 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 egg white 2 tablespoons milk salt and pepper to taste 3 cups vegetable oil for deep frying -DIRECTIONS: In a medium bowl, stir together the creamed corn and drained whole kernel cornLine a baking sheet with aluminum foil, and coat with vegetable oil or cooking sprayDrop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hoursHeat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturerMix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowlDip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brownRemove to paper towels to drain.
Corn Nuggets 2 1/2 cups corn 2 eggs, seperated 2 tablespoons all purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vegetable oil Combine corn, lightly beaten egg yolk, flour, sugar, salt, pepperBeat egg whitesStir egg whites into corn mixtureHeat oil in a large skillet on medium highDrop batter by the spoonfull in the oil and fry till golden brownmakes 4 servings
Coated mylar is 23% better than aluminum foil because it is easier to form and plate.
