I bought a package of pork hocks yesterday as my impulse purchase du jour.

Plain pork hocks. Not ham. Not smoked.

What to do with them? (other than cook low and slow, of course)

I've seen:

.... with greens
.... with beans
.... with vegetables
various "Asian" recipes

If any of you have a favorite use for these things, I'd like to hear about it!

--
Silvar Beitel

On Wed, 16 Apr 2014 05:23:53 -0700 (PDT),
wrote:

>I bought a package of pork hocks yesterday as my impulse purchase du jour.
>
>Plain pork hocks. Not ham. Not smoked.
>
>What to do with them? (other than cook low and slow, of course)
>
>I've seen:
>
>... with greens
>... with beans
>... with vegetables
>various "Asian" recipes
>
>If any of you have a favorite use for these things, I'd like to hear about it!

I cook them exactly the same as I do lamb shanks or veal osso buco.
And they are very good with greens. You need something "healthy" on
your plate to go with the rich fattiness.

Doris

On 4/16/2014 8:23 AM, wrote:
> I bought a package of pork hocks yesterday as my impulse purchase du jour.
>
> Plain pork hocks. Not ham. Not smoked.
>
> What to do with them? (other than cook low and slow, of course)
>
> I've seen:
>
> ... with greens
> ... with beans
> ... with vegetables
> various "Asian" recipes
>
> If any of you have a favorite use for these things, I'd like to hear about it!
>

I make smoked hocks at least a couple of times a month. I put them in
the pressure cooker with chopped onion, garlic, carrot, bay leaf,
mustard seeds, peppercorns, and a little thyme, covered with water. I
like them very tender, at about 1/2 hour cooking once pressure is
reached, but my SO prefers them to be chewy, at about 20 minutes.

We normally eat them as-is, with regular or honey mustard, or perhaps
horseradish, or hot sauce, with some sort of greens on the side. I make
pea or bean soup with the broth, and add any leftover hock meat to it.
One thing I plan on trying some day is making hash with the meat.

wrote in
:

> I bought a package of pork hocks yesterday as my impulse purchase du
> jour.
>
> Plain pork hocks. Not ham. Not smoked.
>
> What to do with them? (other than cook low and slow, of course)
>
> I've seen:
>
> ... with greens
> ... with beans
> ... with vegetables
> various "Asian" recipes
>
> If any of you have a favorite use for these things, I'd like to hear
> about it!
>


I like them cooked with northern beans, onions and some salt. I make a
soupy long-cooked stew. I dunk fresh-made bread.


--
"Where there's smoke there's toast!" Anon

On Wed, 16 Apr 2014 05:23:53 -0700 (PDT),
wrote:

> I bought a package of pork hocks yesterday as my impulse purchase du jour.
>
> Plain pork hocks. Not ham. Not smoked.
>
> What to do with them? (other than cook low and slow, of course)
>
> I've seen:
>
> ... with greens
> ... with beans
> ... with vegetables
> various "Asian" recipes
>
> If any of you have a favorite use for these things, I'd like to hear about it!

I've only used fresh hocks once - I forget what I did, but I concluded
that I'd just use pork butt if I ever saw it called for in a recipe
again.


--

Good Food.
Good Friends.
Good Memories.

lucretiaborgia wrote:
>silverbeetle wrote:
>
>>I bought a package of pork hocks yesterday as my impulse purchase du jour.
>>
>>Plain pork hocks. Not ham. Not smoked.
>>
>>What to do with them? (other than cook low and slow, of course)
>>If any of you have a favorite use for these things, I'd like to hear about it!
>
>I always get them to make pea soup, can't be beat.

He's talking plain/raw, not smoked... for pea soup I use smoked hocks.

On 4/16/2014 1:47 PM, Brooklyn1 wrote:
> lucretiaborgia wrote:
>> silverbeetle wrote:
>>
>>> I bought a package of pork hocks yesterday as my impulse purchase du jour.
>>>
>>> Plain pork hocks. Not ham. Not smoked.
>>>
>>> What to do with them? (other than cook low and slow, of course)
>>> If any of you have a favorite use for these things, I'd like to hear about it!
>>
>> I always get them to make pea soup, can't be beat.
>
> He's talking plain/raw, not smoked... for pea soup I use smoked hocks.
>

Sorry, I didn't notice the "fresh" part.

In the Philippines they have a dish known as "crispy pata"; I used to
get it from room service when I was working there (I have never tried to
make it myself). It was basically a pig's knuckle simmered until soft,
and then deep-fried long enough to crisp up the skin. It was served with
a sweet-sour-spicy sauce. The recipes on the web call for a whole leg
("pata"), but I think they would work well with fresh ham hocks.

On 4/16/2014 12:44 PM, sf wrote:
> I've only used fresh hocks once - I forget what I did, but I concluded
> that I'd just use pork butt if I ever saw it called for in a recipe
> again.

I used fresh hocks once to make Head Cheese (instead of a pig's head).

Worked pretty well... a good meat to skin ratio and plenty of collagen
to make the head cheese set up firmly enough.

George L

Travis McGee wrote:
>
> One thing I plan on trying some day is making hash with the meat.

You can NEVER go wrong making hash using leftover any ham product. I
do that often. Ham, potatoes, onions, all fried. It a darn good meal.

G.

KenK wrote in rec.food.cooking:

> wrote in
> :
>
> > I bought a package of pork hocks yesterday as my impulse purchase du
> > jour.
> >
> > Plain pork hocks. Not ham. Not smoked.
> >
> > What to do with them? (other than cook low and slow, of course)
> >
> > I've seen:
> >
> > ... with greens
> > ... with beans
> > ... with vegetables
> > various "Asian" recipes
> >
> > If any of you have a favorite use for these things, I'd like to hear
> > about it!
> >
>
>
> I like them cooked with northern beans, onions and some salt. I make
> a soupy long-cooked stew. I dunk fresh-made bread.

Close to what i do and they do not have to be smoked to taste good.

--

Brooklyn1 wrote in rec.food.cooking:

> lucretiaborgia wrote:
> > silverbeetle wrote:
> >
> > > I bought a package of pork hocks yesterday as my impulse purchase
> > > du jour.
> > >
> > > Plain pork hocks. Not ham. Not smoked.
> > >
> > > What to do with them? (other than cook low and slow, of course)
> > > If any of you have a favorite use for these things, I'd like to
> > > hear about it!
> >
> > I always get them to make pea soup, can't be beat.
>
> He's talking plain/raw, not smoked... for pea soup I use smoked hocks.

Yes, but they do not have to be smoked to work in many dishes. Sme
folks i am told will add a little Kitchen Bouquet if unsmoked to add
that touch of flavor in. I have not tried that.

I commonly get 'fresh trotters' (not smoked or cured in any way) and
they work well. Depending on how you want to spice the dish, fresh
ones can be better.

Here's another use I do at times. This recipe makes suitable additions
for about 14 bowls of Pho (noodle soup).

In a small crockpot (I have a mini but you can expand) add:

1/2 cup (yes, cup) minced garlic

2 cups small cubed fresh pigfeet (remove bones, skin up to your tastes)

1 cup pork broth (I use water and minors pork broth but you can use
chicken based broth too if you like)

Optional: 1/4 TS tiparos 'fish sauce' (Patis)

Set on a low simmer for about 8 hours and check. The garlic should be
melting apart. Mash it up a bit and the meat should be fairly whole
but the garlic deconstructed. Your 3.5 cup yield gets used at 1/4 cup
per Pho bowl.

I use Pho here because this recipe is closer to Korean/Vietnamese but
the same mix works as well in Juk, Ramen, rice porridge and other
dishes of the eastern orient.

You can freese this in standard sized ice cube trays and bag them and
use them 2 to a bowl just fine.

Many add hot sauce when cooking this but i like the flexibility of
adding that later.

Notation: Fish sauce is a very generic term. Tiparous is a genuine fish
sauce meaning made of fish. More is not better unless used to it.

Carol

--

On Wednesday, April 16, 2014 8:12:35 PM UTC-4, cshenk wrote:
> KenK wrote in rec.food.cooking:
>
>
>
> > wrote in
>
> > :
>
> >
>
> > > I bought a package of pork hocks yesterday as my impulse purchase du
>
> > > jour.
>
> > >
>
> > > Plain pork hocks. Not ham. Not smoked.
>
> > >
>
> > > What to do with them? (other than cook low and slow, of course)
>
> > >
>
> > > I've seen:
>
> > >
>
> > > ... with greens
>
> > > ... with beans
>
> > > ... with vegetables
>
> > > various "Asian" recipes
>
> > >
>
> > > If any of you have a favorite use for these things, I'd like to hear
>
> > > about it!
>
> > >
>
> >
>
> >
>
> > I like them cooked with northern beans, onions and some salt. I make
>
> > a soupy long-cooked stew. I dunk fresh-made bread.
>
>
>
> Close to what i do and they do not have to be smoked to taste good.
>
I like a bean soup with smoked ham hock.

On Wed, 16 Apr 2014 17:11:18 -0300, wrote:

>On Wed, 16 Apr 2014 13:47:17 -0400, Brooklyn1
> wrote:
>
>>lucretiaborgia wrote:
>>>silverbeetle wrote:
>>>
>>>>I bought a package of pork hocks yesterday as my impulse purchase du jour.
>>>>
>>>>Plain pork hocks. Not ham. Not smoked.
>>>>
>>>>What to do with them? (other than cook low and slow, of course)
>>>>If any of you have a favorite use for these things, I'd like to hear about it!
>>>
>>>I always get them to make pea soup, can't be beat.
>>
>>He's talking plain/raw, not smoked... for pea soup I use smoked hocks.
>
>I realised he was talking plain, I meant plain, I use them for pea
>soup as I do not like the smoked flavour.

You're obviously lying. I've never seen anything you've cooked, I
doubt you know how to cook anything more complicated than, hmmm... a
frozen mac n cheese. You've just proven that you don't cook anything,
lucretia is a phuckin' phake! Lucretia is a LYING POS!

"cshenk" > wrote in news:
:

> KenK wrote in rec.food.cooking:
>
>> wrote in
>> :
>>
>> > I bought a package of pork hocks yesterday as my impulse purchase du
>> > jour.
>> >
>> > Plain pork hocks. Not ham. Not smoked.
>> >
>> > What to do with them? (other than cook low and slow, of course)
>> >
>> > I've seen:
>> >
>> > ... with greens
>> > ... with beans
>> > ... with vegetables
>> > various "Asian" recipes
>> >
>> > If any of you have a favorite use for these things, I'd like to hear
>> > about it!
>> >
>>
>>
>> I like them cooked with northern beans, onions and some salt. I make
>> a soupy long-cooked stew. I dunk fresh-made bread.
>
> Close to what i do and they do not have to be smoked to taste good.
>

I think the fresh hocks have a distinctly different better taste. Too bad
there is so little edible meat on a hock. However, if I remember
correctly, my father ate the skin! I rarely see them here so instead of
smoked hocks I use smoked turkey - more meat.




--
"Where there's smoke there's toast!" Anon

Gary > wrote in :

> Travis McGee wrote:
>>
>> One thing I plan on trying some day is making hash with the meat.
>
> You can NEVER go wrong making hash using leftover any ham product. I
> do that often. Ham, potatoes, onions, all fried. It a darn good meal.
>
> G.
>

I love canned corned beef hash. I've never tried making my own hash of any
kind - maybe I should some time. Shouldn't be that difficult. I'll have to
look in _Joy of Cooking_.


--
"Where there's smoke there's toast!" Anon

On 17 Apr 2014 16:21:56 GMT, KenK > wrote:

> I love canned corned beef hash. I've never tried making my own hash of any
> kind - maybe I should some time. Shouldn't be that difficult. I'll have to
> look in _Joy of Cooking_.

Really??? Buy twice as much corned beef as you'll need for dinner and
give it a try sometime. After you do, you'll never go back to canned.
Honest.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thursday, April 17, 2014 1:36:30 PM UTC-4, sf wrote:
> On 17 Apr 2014 16:21:56 GMT, KenK > wrote:
>
>
>
> > I love canned corned beef hash. I've never tried making my own hash of any
>
> > kind - maybe I should some time. Shouldn't be that difficult. I'll have to
>
> > look in _Joy of Cooking_.
>
>
>
> Really??? Buy twice as much corned beef as you'll need for dinner and
>
> give it a try sometime. After you do, you'll never go back to canned.
>
> Honest.
>
I've never had home made corned beef. I've only had the stuff you buy at the Deli. I however, find it too salty. It's tasty, I agree, but since I've been cutting back (just a little, not 100%)on sodium, I find that many prepared meats are way over the top with the salt. Folks will say that it's necessary as a preservative. I don't agree. We made our own sausage and never put that much salt into it. I've never had a spoiled sausage that we made. It was smoked and kept in a cool cellar though.

On 4/16/2014 6:58 PM, A Moose in Love wrote:
> I like a bean soup with smoked ham hock.

Nazi food wants, droll...


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

On 4/17/2014 12:08 PM, A Moose in Love wrote:
> We made our own sausage and never put that much salt into it.

Let me guess, it was a non Kosher product, right Nazi?


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

A Moose in Love wrote:
>
> I've never had home made corned beef. I've only had the stuff you buy at the Deli. I however, find it too salty. It's tasty, I agree, but since I've been cutting back (just a little, not 100%)on sodium, I find that many prepared meats are way over the top with the salt. Folks will say that it's necessary as a preservative. I don't agree. We made our own sausage and never put that much salt into it. I've never had a spoiled sausage that we made. It was smoked and kept in a cool cellar though.

Salt cured meat just needs to be soaked overnight or so before
cooking. When I was age 19 (autumn of 1971), the last dinosaurs had
just died out and a neighbor gave my mother a home butchered
salt-cured ham. They raised their own piggies.

Well, mom hadn't had one of those in years, so she totally forgot
about the presoaking and just put it in the oven.

At the dinner table later that night, Mom, Dad, me and my brother and
sister all sat down to a nice ham dinner. All of them freaked out with
the super salty taste and none of them ate their ham.

As for me....always the "black sheep" of the family, it was a bit
salty for me too but I like salty stuff, so I was good with the ham. I
ate all of their servings that night plus all the rest of that ham was
left for me to kill off too. I was happy. ;-D

G.

KenK wrote:
>
>I love canned corned beef hash. I've never tried making my own hash of any
>kind.

TIAD!

On 2014-04-17 12:21 PM, KenK wrote:

> I love canned corned beef hash. I've never tried making my own hash of any
> kind - maybe I should some time. Shouldn't be that difficult. I'll have to
> look in _Joy of Cooking_.
>
>

When I was a kid there was the boiled corned beef we had once or twice a
year and there was canned corned beef. I confess that I used to enjoy
canned corned beef sandwiches.

On Thu, 17 Apr 2014 19:45:47 -0300, wrote:

>On Thu, 17 Apr 2014 18:09:18 -0400, Dave Smith
> wrote:
>
>>On 2014-04-17 12:21 PM, KenK wrote:
>>
>>> I love canned corned beef hash. I've never tried making my own hash of any
>>> kind - maybe I should some time. Shouldn't be that difficult. I'll have to
>>> look in _Joy of Cooking_.
>>>
>>>
>>
>>When I was a kid there was the boiled corned beef we had once or twice a
>>year and there was canned corned beef. I confess that I used to enjoy
>>canned corned beef sandwiches.
>
>I don't sort of think of canned corned beef as corned beef, but like
>you I do enjoy a sandwich made with it once or twice a year, smeared
>with Colmans mustard. (Think I have an idea what is for lunch
>tomorrow now)

My husband makes me buy canned corned beef every couple of years. I
don't like it, so it's all for him, but he doesn't manage to get
through the whole tin before it gets old and we toss it.

Doris

"Doris Night" > wrote in message
...
> On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
>
>>On Thu, 17 Apr 2014 18:09:18 -0400, Dave Smith
> wrote:
>>
>>>On 2014-04-17 12:21 PM, KenK wrote:
>>>
>>>> I love canned corned beef hash. I've never tried making my own hash of
>>>> any
>>>> kind - maybe I should some time. Shouldn't be that difficult. I'll have
>>>> to
>>>> look in _Joy of Cooking_.
>>>>
>>>>
>>>
>>>When I was a kid there was the boiled corned beef we had once or twice a
>>>year and there was canned corned beef. I confess that I used to enjoy
>>>canned corned beef sandwiches.
>>
>>I don't sort of think of canned corned beef as corned beef, but like
>>you I do enjoy a sandwich made with it once or twice a year, smeared
>>with Colmans mustard. (Think I have an idea what is for lunch
>>tomorrow now)
>
> My husband makes me buy canned corned beef every couple of years. I
> don't like it, so it's all for him, but he doesn't manage to get
> through the whole tin before it gets old and we toss it.

I used to like it but now I find it too salty. DH loves it though. I've
only ever had the canned kind. I assume yours is similar to the one we get
here?
--
http://www.helpforheroes.org.uk/shop/

On Fri, 18 Apr 2014 11:12:06 +0100, "Ophelia"
> wrote:

>
>
>"Doris Night" > wrote in message
.. .
>> On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
>>
>>>On Thu, 17 Apr 2014 18:09:18 -0400, Dave Smith
> wrote:
>>>
>>>>On 2014-04-17 12:21 PM, KenK wrote:
>>>>
>>>>> I love canned corned beef hash. I've never tried making my own hash of
>>>>> any
>>>>> kind - maybe I should some time. Shouldn't be that difficult. I'll have
>>>>> to
>>>>> look in _Joy of Cooking_.
>>>>>
>>>>>
>>>>
>>>>When I was a kid there was the boiled corned beef we had once or twice a
>>>>year and there was canned corned beef. I confess that I used to enjoy
>>>>canned corned beef sandwiches.
>>>
>>>I don't sort of think of canned corned beef as corned beef, but like
>>>you I do enjoy a sandwich made with it once or twice a year, smeared
>>>with Colmans mustard. (Think I have an idea what is for lunch
>>>tomorrow now)
>>
>> My husband makes me buy canned corned beef every couple of years. I
>> don't like it, so it's all for him, but he doesn't manage to get
>> through the whole tin before it gets old and we toss it.
>
>I used to like it but now I find it too salty. DH loves it though. I've
>only ever had the canned kind. I assume yours is similar to the one we get
>here?

It's this stuff:

http://www.walmart.ca/en/ip/corned-b...FecWMgod42YAmQ

I don't know what they do to it, but the texture is like meatloaf.

Doris

"Doris Night" > wrote in message
...
> On Fri, 18 Apr 2014 11:12:06 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
>>>
>>>>On Thu, 17 Apr 2014 18:09:18 -0400, Dave Smith
> wrote:
>>>>
>>>>>On 2014-04-17 12:21 PM, KenK wrote:
>>>>>
>>>>>> I love canned corned beef hash. I've never tried making my own hash
>>>>>> of
>>>>>> any
>>>>>> kind - maybe I should some time. Shouldn't be that difficult. I'll
>>>>>> have
>>>>>> to
>>>>>> look in _Joy of Cooking_.
>>>>>>
>>>>>>
>>>>>
>>>>>When I was a kid there was the boiled corned beef we had once or twice
>>>>>a
>>>>>year and there was canned corned beef. I confess that I used to enjoy
>>>>>canned corned beef sandwiches.
>>>>
>>>>I don't sort of think of canned corned beef as corned beef, but like
>>>>you I do enjoy a sandwich made with it once or twice a year, smeared
>>>>with Colmans mustard. (Think I have an idea what is for lunch
>>>>tomorrow now)
>>>
>>> My husband makes me buy canned corned beef every couple of years. I
>>> don't like it, so it's all for him, but he doesn't manage to get
>>> through the whole tin before it gets old and we toss it.
>>
>>I used to like it but now I find it too salty. DH loves it though. I've
>>only ever had the canned kind. I assume yours is similar to the one we
>>get
>>here?
>
> It's this stuff:
>
> http://www.walmart.ca/en/ip/corned-b...FecWMgod42YAmQ

I suspect it might be


> I don't know what they do to it, but the texture is like meatloaf.

Very fatty?


--
http://www.helpforheroes.org.uk/shop/

On Fri, 18 Apr 2014 11:12:06 +0100, "Ophelia"
> wrote:

>
>
> "Doris Night" > wrote in message
> ...
> > On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
> >
> >>
> >>I don't sort of think of canned corned beef as corned beef, but like
> >>you I do enjoy a sandwich made with it once or twice a year, smeared
> >>with Colmans mustard. (Think I have an idea what is for lunch
> >>tomorrow now)
> >
> > My husband makes me buy canned corned beef every couple of years. I
> > don't like it, so it's all for him, but he doesn't manage to get
> > through the whole tin before it gets old and we toss it.
>
> I used to like it but now I find it too salty. DH loves it though. I've
> only ever had the canned kind. I assume yours is similar to the one we get
> here?

Can't say I've ever eaten canned corn beef, only canned corned beef
hash. Have you ever tried soaking it in clear water for a few hours?
I used to do that back in the day when bone in hams and corned beef
were too salty. After a few years I got smart and didn't bother doing
that. I'd bring it just to a boil, toss the water and start over with
clear. Same result, less effort on my part, but I didn't run the risk
of my meat falling apart - so just a long soak in clear water (maybe
changing it a couple of times) might work for you. Be careful of
leaching out too much salt, that can happen too. Better to err on the
side of caution and work up to longer soaks, than to disappoint
yourself with bland corned beef the first time you try it.


--

Good Food.
Good Friends.
Good Memories.

On Fri, 18 Apr 2014 09:29:29 -0400, Doris Night
> wrote:

> On Fri, 18 Apr 2014 11:12:06 +0100, "Ophelia"
> > wrote:
>
> >
> >
> >"Doris Night" > wrote in message
> .. .
> >> On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
> >>
> >>>On Thu, 17 Apr 2014 18:09:18 -0400, Dave Smith
> > wrote:
> >>>
> >>>>On 2014-04-17 12:21 PM, KenK wrote:
> >>>>
> >>>>> I love canned corned beef hash. I've never tried making my own hash of
> >>>>> any
> >>>>> kind - maybe I should some time. Shouldn't be that difficult. I'll have
> >>>>> to
> >>>>> look in _Joy of Cooking_.
> >>>>>
> >>>>>
> >>>>
> >>>>When I was a kid there was the boiled corned beef we had once or twice a
> >>>>year and there was canned corned beef. I confess that I used to enjoy
> >>>>canned corned beef sandwiches.
> >>>
> >>>I don't sort of think of canned corned beef as corned beef, but like
> >>>you I do enjoy a sandwich made with it once or twice a year, smeared
> >>>with Colmans mustard. (Think I have an idea what is for lunch
> >>>tomorrow now)
> >>
> >> My husband makes me buy canned corned beef every couple of years. I
> >> don't like it, so it's all for him, but he doesn't manage to get
> >> through the whole tin before it gets old and we toss it.
> >
> >I used to like it but now I find it too salty. DH loves it though. I've
> >only ever had the canned kind. I assume yours is similar to the one we get
> >here?
>
> It's this stuff:
>
> http://www.walmart.ca/en/ip/corned-b...FecWMgod42YAmQ
>
> I don't know what they do to it, but the texture is like meatloaf.
>

How awful! Sounds like it's corned beef hash without the potatoes and
whatever else it is they put into canned corned beef hash. Have you
ever thought about cutting it into slices/portions that he'd use for
his sandwich and freezing them individually for him to use whenever
he's in the mood?



--

Good Food.
Good Friends.
Good Memories.

Dave Smith > wrote in
:

> On 2014-04-17 12:21 PM, KenK wrote:
>
>> I love canned corned beef hash. I've never tried making my own hash
>> of any kind - maybe I should some time. Shouldn't be that difficult.
>> I'll have to look in _Joy of Cooking_.
>>
>>
>
> When I was a kid there was the boiled corned beef we had once or twice
> a year and there was canned corned beef. I confess that I used to
> enjoy canned corned beef sandwiches.
>
I like those too. I'd make them more often but it's rather expensive
compared with other sandwich fillers. Though perhaps I'm wrong and should
compare more accurately.



--
"Where there's smoke there's toast!" Anon

"sf" > wrote in message
...
> On Fri, 18 Apr 2014 11:12:06 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "Doris Night" > wrote in message
>> ...
>> > On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
>> >
>> >>
>> >>I don't sort of think of canned corned beef as corned beef, but like
>> >>you I do enjoy a sandwich made with it once or twice a year, smeared
>> >>with Colmans mustard. (Think I have an idea what is for lunch
>> >>tomorrow now)
>> >
>> > My husband makes me buy canned corned beef every couple of years. I
>> > don't like it, so it's all for him, but he doesn't manage to get
>> > through the whole tin before it gets old and we toss it.
>>
>> I used to like it but now I find it too salty. DH loves it though. I've
>> only ever had the canned kind. I assume yours is similar to the one we
>> get
>> here?
>
> Can't say I've ever eaten canned corn beef, only canned corned beef
> hash. Have you ever tried soaking it in clear water for a few hours?
> I used to do that back in the day when bone in hams and corned beef
> were too salty. After a few years I got smart and didn't bother doing
> that. I'd bring it just to a boil, toss the water and start over with
> clear. Same result, less effort on my part, but I didn't run the risk
> of my meat falling apart - so just a long soak in clear water (maybe
> changing it a couple of times) might work for you. Be careful of
> leaching out too much salt, that can happen too. Better to err on the
> side of caution and work up to longer soaks, than to disappoint
> yourself with bland corned beef the first time you try it.

If I soaked it, it would turn into a glob of goo!

--
http://www.helpforheroes.org.uk/shop/

On 4/18/2014 1:28 PM, wrote:
> On Fri, 18 Apr 2014 17:57:44 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Fri, 18 Apr 2014 11:12:06 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "Doris Night" > wrote in message
>>>> ...
>>>>> On Thu, 17 Apr 2014 19:45:47 -0300, wrote:
>>>>>
>>>>>>
>>>>>> I don't sort of think of canned corned beef as corned beef, but like
>>>>>> you I do enjoy a sandwich made with it once or twice a year, smeared
>>>>>> with Colmans mustard. (Think I have an idea what is for lunch
>>>>>> tomorrow now)
>>>>>
>>>>> My husband makes me buy canned corned beef every couple of years. I
>>>>> don't like it, so it's all for him, but he doesn't manage to get
>>>>> through the whole tin before it gets old and we toss it.
>>>>
>>>> I used to like it but now I find it too salty. DH loves it though. I've
>>>> only ever had the canned kind. I assume yours is similar to the one we
>>>> get
>>>> here?
>>>
>>> Can't say I've ever eaten canned corn beef, only canned corned beef
>>> hash. Have you ever tried soaking it in clear water for a few hours?
>>> I used to do that back in the day when bone in hams and corned beef
>>> were too salty. After a few years I got smart and didn't bother doing
>>> that. I'd bring it just to a boil, toss the water and start over with
>>> clear. Same result, less effort on my part, but I didn't run the risk
>>> of my meat falling apart - so just a long soak in clear water (maybe
>>> changing it a couple of times) might work for you. Be careful of
>>> leaching out too much salt, that can happen too. Better to err on the
>>> side of caution and work up to longer soaks, than to disappoint
>>> yourself with bland corned beef the first time you try it.
>>
>> If I soaked it, it would turn into a glob of goo!
>
> Correct, canned corned beef is not soakable.
>
The result would probably be like soaking the contents of a can of Spam. LOL

However, sf did segue into "back in the day when bone in hams and corned
beef were too salty" she soaked them. She never said to soak canned
corned beef. Or did she? The reply was a little confusing.

Jill

On Fri, 18 Apr 2014 17:57:44 +0100, "Ophelia"
> wrote:

> If I soaked it, it would turn into a glob of goo!

Yuck! Sounds disgusting.


--

Good Food.
Good Friends.
Good Memories.

On Fri, 18 Apr 2014 13:48:16 -0400, jmcquown >
wrote:

> However, sf did segue into "back in the day when bone in hams and corned
> beef were too salty" she soaked them. She never said to soak canned
> corned beef. Or did she? The reply was a little confusing.

I don't deal with canned meat, so I was hoping for the best scenario
and got the worst.


--

Good Food.
Good Friends.
Good Memories.

On 4/18/2014 8:33 PM, sf wrote:
> On Fri, 18 Apr 2014 13:48:16 -0400, jmcquown >
> wrote:
>
>> However, sf did segue into "back in the day when bone in hams and corned
>> beef were too salty" she soaked them. She never said to soak canned
>> corned beef. Or did she? The reply was a little confusing.
>
> I don't deal with canned meat, so I was hoping for the best scenario
> and got the worst.
>
>
Good try, anyway.

Jill