Cooking Techniques

Shucking Corn (the easy way)

Trim the ends. With your fingers, feel the ends of corn ear; you can tell easily where the corn kernels begin. Using a sharp butchers knife, trim off both ends of the corn. Make sure that your cutting surface is stable, and your fingers are safely out of the way. Push down with your hip while pressing steadily on the back of the knife. You can roll the knife forward, using the cobb as a wheel to cut more easily.
Shuck. Peel and discard the green outer layer. Rub gently to remove any missed silk.
At this point you can boil the corn cobb whole, or, you can cut into thirds or quarters for freezing.

Cut soft meats & veggies (such as chicken, and seafood) while slightly frozen.: From the freezer, remove, and put in microwave. but only defrost until "pliable". if you can separate, but they still feel "hard", this is a good time to cut without damaging the form, or endangering yourself while holding a slippery veggie...