Cooking corn on cob, heating up brisket, cooking beans

I have cooked corned beef and cabbage in various pressure cookers for 50 years. I have some nuwave appliances, but not a pressure cooker.
Place a small amount of water in the pan, maybe 1/4 inch. You should have a base that elevates the food from the bottom, your water should just cover the base. Make sure you have the lid securely closed, then heat over fairly high heat until steam comes steadily from the little piece in the top center of the lid. When steam is steady, place the weight/indicator/rocker on it. as soon as the weight starts rocking or the indicator shows cooking temp has been reached start timing. Normally I will cook approx 1-2 lbs of meat, sausages, or corned beef with potatoes and cabbage or sauerkraut. If the meat is cooked and I am only warming, I cut the potatoes in 2 or 3" slices cook about 6-7 minutes. If you are cooking the meat, you won't want to slice the potatoes and you will probably need to cook for about 10 minutes. Cool pan completely under cold water, wait until all pressure is released, then remove the indicator from the top. Adjust time as needed. Good Luck!

Hello, Ralph -

I found instructions here:
http://www.stonofarmmarket.com/sweetcorn.html

(Quote)
Freezing Corn: This can be done with the shucks on or off. Fresh corn is definitely a local taste you will want to enjoy all year long......so take the time and put it up! Corn on the cob: Water blanch small ears (1 1/4 inches or less in diameter) 3 to 7 minutes, medium ears (1-1/2 inches in diameter or more) 5 to 9 minutes. Cool in an ice water bath for approximately the same amount of time as blanching. Cooling quickly and completely is probably the most important part of blanching! Drain and package in gallon-size zip closure freezer bags. Push excess air from the bags, seal and freeze. Leave space between each bag until frozen.

snip

Freezing Corn In The Husks If you have the freezer room, you can freeze with the husks on in a brown bag and microwave for about 3 to 5 minutes when you are ready to enjoy!

HINT: If you cook your frozen corn in the microwave, allow several minutes to cool before you remove the husk. Steam builds up inside the husk and if you remove this protective layer too quickly, you may get BURNED! BE CAREFUL!
(End quote)

Best wishes.

Hi Marjorie,I love corn,sometimes I cook mine on the grill,seasoned and butter,then wrapped in tin foil,here's a link on how to freeze corn on the cob. How to Freeze Corn

Yes, but it can dry out, so wrap it tightly in foil or put it in a covered casserole, and include any juices you might have. Just a few tablespoons of water or stock will help if you have no juices.

I boil my corn on the cob for 5 minutes in water with 1 Tablespoon of sugar (that's optional). Be sure the water is really boiling. If you plan to freeze it, let it completely cool first.

One ear of corn contains approximately 155 calories, depending on the size of the ear.

Soak beans overnight in cold water, drain and rinse, place in roaster (adding a ham bone is a good seasoner), add salt (about 3/4 Tablespoon), cover with water, turn roaster on to 350 degrees, add hot liquid or ham juice when beans are going dry and stir. Don't check too often, because it will release heat and slow cooking time down. Takes 5 hours to fully cook. (Note: bean pkg has quick soak method which works in place of the overnigt soak)

I cook 140 lbs of beans every year at church for a ham & bean dinner. I soak them overnight in 4 large rubbermaid containers (about 35 lbs in each covered all the way to the top with cold water). In the morning I drain the water, rinse beans and divide between about 14 cookers (several of them are the 22 qt roasters). You can put beans in to about 1 1/2 to 2" of the top rim. Put a ham bone in (I pre-cook about 12 10 lb bone-in hams two to a roaster sitting in about 1" water several days before, chop the meat, save the juice and the bones) and a cupped palm full of salt (3/4 to 1 T ?) and cover with water. Cook on about 350 degrees. When they start going dry add the leftover ham drippings that were saved (I usually have it heating in a crockpot nearby so that it doesn't slow the cooking of the beans down).

There are literally thousands of recipes for cooking corn on the internet. Here is just one of them, if this is not to your liking chose from the wide choice by just Googling for Corn recipes.

Corn on the cob - grilled with Chili and Basil Butter

4 large ears of corn on the cob

Chili and basil butter

125 gr butter
1 large chili
5 large basil leaves
1 clove garlic - crushed
salt/pepper

Peel back the husks from the corn, leaving them attached at the base. Remove silky hair from corn and discard. Fold husks back over corn and tie with a piece of string to keep closed. Some people say you must soak the corn in water for a couple of hours..well, I did not and I think the result was still perfect. Heat your grill, BBQ or griddle pan until hot and place the corn on the grill.

In a food processor, add all the ingredients for the butter and pulse until well blended. Use for basting the corn while grilling.

Turn the corn frequently while grilling, all the time basting the corn. Serve with more of that delicious butter as a side dish to a BBQ or as a wholesome vegetarian supper!

hello. you can get a replacement from:

Applica Consumer Products
1-800-231-9786