On Jul 3, 5:06 pm, mary > wrote:
> On Jul 3, 4:26 pm, blake murphy > wrote:
>
> > if you buy corn on the cob and circumstances dictate that you can't
> > cook it until the next day, should you refrigerate it or leave it out?
> > does cold accelerate the sugar to starch process, or slow it down?
>
> > thanks.
>
> > your pal,
> > blake
>
> actually, if you keep the corn in the husks and retain in the bag you
> purchased it in (or similiar bag), the moisture created in the 'fridge
> (particulary the crisper) will create a moist environment (as
> everything in nature basically consists of water) which stops the corn
> from drying out - it should keep it fresh for at least four or five
> days. by the way does anyone have a recipe for Eccles cakes?

no, it takes rather a long while to break the starch down to sugar -
veggies are living plants, and require water - if you keep the husks
on, the plants draw the moisture out slowly - probably at a rate
whereby their cellular material is maintained, but not enough to
ferment the sugars, i.e. create an environment for bacteria and
fungi. just like chemistry: try it and see.