More bottom-of-the-bowl goodness: tomato milk.
Tomato milk is the lovely elixir that occurs when tomatoes mingle with bufala mozzarella and basil.
It is liquid essence.
Late-summer native corn has no peer.
When we're not eating it straight off the cob, I'm juicing it for sauces and soups.
As is often the case when juicing vegetables, the remaining pulp is dry, flavorless fiber that is discarded. A wonderful by-product of juicing just-picked corn is that the pulp is juicy, tender, and full of flavor.
corn flakes
Note:It is important to use the pulp from corn that has been juiced on the same day that it is picked, before the sugars convert to starch and the pellicle toughens.
After juicing corn kernels, remove the pulp from the juicer basket and saute it over medium heat with 1 Tablespoon of butter for each cup of pulp until it just begins to brown. Season with salt and scrape pulp onto a baking sheet that has been lined with silpat. Compress corn pulp into a 1/4" thick even layer, using fingers or a spatula. Dehydrate at 65C/150F for 2-3 hours or until uniformly dry. Break off a segment of dried pulp and gently crumble into flakes with hands, letting flakes fall back onto silpat. Repeat with remaining dried pulp. Spread flakes evenly on silpat and bake in 82C/180F oven for 30 minutes-1 hour, until crisp and lightly toasted.
Playing with Fire and Water 
excellent blog. a question
where can i buy the glass tetra box or milk container…thanx
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Thanks, David. I bought the glass pitcher
locally, but you can find it here: http://www.worldwidefred.com/halfpint.htm
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Love it – always wondered how to make my own corn flakes! What kinds of things would you use tomato milk in?
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sauces, soups, dressings, pasta, rice, ice cream, marinades, bread… you name it!
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Hi, I love your blog and check it quite often. I was in the kitchen the other day and your tomato milk popped into my mind. My attempts at producing some were… well less than impressive. If you don’t mind me asking, what all did you do to create this great idea that is tomato milk?
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Caleb— tomato milk is the liquid that is left in the bottom of the bowl when you make a caprese salad. Essentially, it’s tomato water and buffalo milk, seasoned with salt, olive oil, vinegar, and basil. great stuff!
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