On Fri, 19 Mar 2010 17:53:44 -0700 (PDT) in rec.food.cooking, phaeton
> wrote,
>last year some folks talked about presoaking in the fridge and
>changing the water a few times. Could I also do this?:
>
>0) Rinse brisket, leave whole
>1) Simmer it in my stock pot for 2 hours, with about 4" of water above
>the brisket
>2) Drain/rinse

I would be afraid of losing too much beef flavor. Soaking in the fridge
overnight has been very successful for me; I don't know quantitatively
how much the sodium is reduced, but it's enough to improve the taste.

On Sat, 20 Mar 2010 09:09:06 -0700, David Harmon >
wrote:

> On Fri, 19 Mar 2010 17:53:44 -0700 (PDT) in rec.food.cooking, phaeton
> > wrote,
> >last year some folks talked about presoaking in the fridge and
> >changing the water a few times. Could I also do this?:
> >
> >0) Rinse brisket, leave whole
> >1) Simmer it in my stock pot for 2 hours, with about 4" of water above
> >the brisket
> >2) Drain/rinse
>
> I would be afraid of losing too much beef flavor. Soaking in the fridge
> overnight has been very successful for me; I don't know quantitatively
> how much the sodium is reduced, but it's enough to improve the taste.
>
I don't cook for two hours and then change the water. I bring it to a
boil, and change. It's just a matter of minutes rather than hours,
and it reduces the saltiness considerably.

--
http://picasaweb.google.com/sf.usenet

On Sat, 20 Mar 2010 09:09:06 -0700, David Harmon >
wrote:

>On Fri, 19 Mar 2010 17:53:44 -0700 (PDT) in rec.food.cooking, phaeton
> wrote,
>>last year some folks talked about presoaking in the fridge and
>>changing the water a few times. Could I also do this?:
>>
>>0) Rinse brisket, leave whole
>>1) Simmer it in my stock pot for 2 hours, with about 4" of water above
>>the brisket
>>2) Drain/rinse
>
>I would be afraid of losing too much beef flavor. Soaking in the fridge
>overnight has been very successful for me; I don't know quantitatively
>how much the sodium is reduced, but it's enough to improve the taste.


Corned beef has no perceptible beef flavor, all you'll taste is salt
and pickling spice... the primary asset of corned beef is its texture.