On Sat, 08 May 2010 02:15:24 -0700, Joseph Littleshoes wrote:

> piedmont wrote:
>> "Joseph Littleshoes" > wrote in message
>> .. .
>>> Do i boil, braise or roast?
>>>
>>> This Bavarian pork roast seems the best of the lot of what i have so
>>> far found.
>>
>> snipping as most of you need to be doing!
>>
>>> My instinct is to roast it, but im intellectually drawn to boiling it.
>>> --
>>> JL
>>>
>>>
>>
>> I have seen recipes where supposedly traditional to steam after soaking,
>> corned meats are over salted and the excessive salts needs to be reduced.
>>
>
> I have made up my mind to set it to soak in running water on Saturday
> night and let it soak till Sunday morning and then roast it.
>
> Thanks for the rinsing comments, i have never cooked one of these
> "Corned" meats before. And almost overlooked the soaking instructions.

i'm not sure if running water gains you anything over a couple changes of
water in a big pot.

your pal,
blake