ceed > wrote:
> Nick Cramer > wrote in
> > ceed > wrote:
> >> Nick Cramer > wrote in
> >> [ . . . ]
> >> Interesting seeing you say: "Corning a brisket is easy". How do I do
> >> that? I have also been wondering why it's called "corned" beef. Do
> >> you know?
> >
> > It was originally dry cured in salt, the grains of which were called
> > corns.
> >
> > You can Google on corning brisket. One URL I found is:
> > [ . . . ]
> Thanks! I did actually Google it (or Yahoo it rather), but found so much
> contradictory information I chose to ask here which again turned out to
> be a good thing. I want to somewhat replicate the flavor (not the color)
> of the store bought corned beef. I will follow your advice and see how it
> works out. May I ask why to leave out the salpeter? Is it bad for you?

Not that I know of, although it was (apocryphally) put in the food of
soldiers to reduce their sex drive, which, if true, could be bad for you!
It's a curing agent, potassium nitrate. Yahoo on it. Unnecesary if you're
planning to cook the meat right after taking it out of the fridge, which
I'll assume is at or below 45°F. For the color, I think they add Cream of
Tartar.

BTW You should end up having improved on, rather than merely replicating
the flavor (and texture) of store bought.

I'm surprised no one else has chimed in on this. ;-/

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Nick Cramer > wrote in
:

> BTW You should end up having improved on, rather than merely
> replicating the flavor (and texture) of store bought.
>
> I'm surprised no one else has chimed in on this. ;-/
>
When it comes to cooking for me it's all about the result. I do not
really care if it's home made or not if it tastes good. I cooke because
it's fun and I love the challenge of trying to top what I can buy or
what others make at home. For some dishes I just like the store bought
more than home made. For instance, I have never gotten home made pizza
that matches the best store bought ones I can pick up in Chicago and/or
NYC. I am simply not able to make a pizza at home that tastes that good.
For Q the home made is better even though there's places around here
that offer pretty good Q. If we're talking barbecue sauce some people
swear by Kraft or some other brand, while others prefer to do it
themselves. I have been trying to learn to make home made sausage, but
have not been able to top my favorite store bought sausage....yet!

I have never made corned beef at home before, so I do not know yet if
it's going to be better than what I have been buying. So for lack of
experience I do not know yet if I will be able to improve it by doing it
myself, but I will try and use the store bought flavor as an initial
reference.


--
//ceed