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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Cyndi?
Just a quick question. When you cook the corned beef, do you start with cold water? I'm going to cook it today, and just wondered, the recipe isn't too clear on this. Helen -- Helen Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him <>< ><> www.peagramfamily.com http://www.mompeagram.homestead.com/ http://www.mompeagram.homestead.com/..._WATCHERS.html http://www.mompeagram.homestead.com/RECIPES.html 225/190/145 |
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On Sat, 17 Jan 2004 09:16:01 -0500, "LIMEYNO1" >
wrote: >Cyndi? >Just a quick question. When you cook the corned beef, do you start with >cold water? I'm going to cook it today, and just wondered, the recipe isn't >too clear on this. I always do. Here's a great recipe from Sheldon that I love: ---= Corned Beef =--- Choose good grade of thin-cut corned beef (I prefer Nathan's). Cook in the largest pot you own. Seriously, cook in lots of water. First, rinse corned beef and and discard spices if present (old spices were used up), or save spice packet if present. Start in cold water. Bring to the boil (uncovered). Simmer 1/2 hour, dump water! Yes, discarding water removes excess salt/nitrites. Okay, now the actual cooking begins. Start in cold water (again? yes, again!). Add spice packet (if none exists or since you dumped the first batch, add new pickling spices. Bring to the boil, lower heat to low simmer. Simmer aproximately 1 hour and add peeled carrots (whole) and unpeeled potatoes (whole), bring to simmer again and add cabbage wedges. Simmer til veggies are tender and remove. Continue simmering til corned beef is tender yet firm; test with fork (your forking may vary). Remove corned beef to roasting pan fat side up, cover liberally with brown sugar, tent loosely with foil, and place in 325 F oven for 30-45 minutes. Remove corned beef from oven (now place veggies in oven to reheat). Let corned beef rest uncovered 15 minutes. With sharp knife slice thinly accross grain, and serve with veggies, mustard, and beer. --=-- -- Siobhan Perricone The actions taken by the New Hampshire Episcopalians are an affront to Christians everywhere. I am just thankful that the church's founder, Henry VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife Catherine Parr are no longer here to suffer through this assault on our "traditional Christian marriage." - Owen Keavney |
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"LIMEYNO1" > wrote in message
... : Cyndi? : Just a quick question. When you cook the corned beef, do you start with : cold water? I'm going to cook it today, and just wondered, the recipe isn't : too clear on this. : : Helen : : -- : Helen : : Thanks be unto God for His wonderful gift: : Jesus Christ, the only begotten Son of God : is the object of our faith; the only faith that : saves is faith in Him :========== Yes ma'am! I also put about 2 TBSP of pickling spice into a little muslin bag or cheesecloth to give a little *extra* flavor. I need to remember to write that into my recipe. Wish I could be there for dinner tonight! :P -- Cyndi <Remove a "b" to reply> |
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Siobhan Perricone > wrote in
: > On Sat, 17 Jan 2004 09:16:01 -0500, "LIMEYNO1" > > wrote: > >>Cyndi? >>Just a quick question. When you cook the corned beef, do you start >>with cold water? I'm going to cook it today, and just wondered, the >>recipe isn't too clear on this. > > I always do. > > Here's a great recipe from Sheldon that I love: > > ---= Corned Beef =--- > <<<<<SNIP>>>>>> If you brined (corned) the beef yourself...you should let it rest in the fridge over night to equalize the spices and to dry a bit. Hag and I did a mess of corned beef experiments and posted about them ...I believe the middle of last year. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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"hahabogus" > wrote in message
... : Siobhan Perricone > wrote in : : : : > On Sat, 17 Jan 2004 09:16:01 -0500, "LIMEYNO1" : > > wrote: : > : >>Cyndi? : >>Just a quick question. When you cook the corned beef, do you start : >>with cold water? I'm going to cook it today, and just wondered, the : >>recipe isn't too clear on this. : > : > I always do. : > : > Here's a great recipe from Sheldon that I love: : > : > ---= Corned Beef =--- : > : <<<<<SNIP>>>>>> : : If you brined (corned) the beef yourself...you should let it rest in the : fridge over night to equalize the spices and to dry a bit. : : Hag and I did a mess of corned beef experiments and posted about them ...I : believe the middle of last year. : : -- ------------- Ya know, I DO remember you posting that last year... The next time I make it I'll have to try that. It makes sense; however, I'm usually too impatient to do that because I've already been licking my chops for about 3 days and can barely wait that long! Cyndi <Remove a "b" to reply> |
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