Toasted Corn Stock - Pressure Cooker - cooking recipe

Ingredients

5 large corn husks
5 large corn cobs
5 cups cold water (1.2kg)

Preparation

Preheat oven to 175 degrees C or 350\u00b0F.
Shuck the corn, reserving the husks.
Scatter the husks on a baking sheet. Top with an inverted cooling rack.
Bake until golden brown, about 15 minutes.
Cut the kernels from the cobs; reserve the corn kernels for some other use.
Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser.).
Remove from heat, allow pressure to reduce naturally.
Strain through a sieve lined with 1 layer of cheesecloth.
Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.