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Please Help: "Uncured" Corned Beef
I bought a corned beef (which is red and looks like "normal" corned beef) from
Whole Foods today. It was covered with frost, so I didn't notice the package says: "uncured". Does that mean it's not going to tasted like Corned Beef? Is there something I could do to it before I cook it to help? Would "curing it" be the same as putting it in brine for a day or so? If anyone could help me, I would appreciate it. Thanks in advance. CatinTX |
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Please Help: "Uncured" Corned Beef
TheCatinTX wrote:
> I bought a corned beef (which is red and looks like "normal" corned beef) from > Whole Foods today. It was covered with frost, so I didn't notice the package > says: "uncured". > > Does that mean it's not going to tasted like Corned Beef? Is there something I > could do to it before I cook it to help? Would "curing it" be the same as > putting it in brine for a day or so? > > If anyone could help me, I would appreciate it. > Thanks in advance. CatinTX What brand is it, and what *exactly* does it say on the label? I don't think it's possible to have uncured corned beef, but it might be cured with just salt, spices, and sugar, with no sodium nitrite or nitrate. Are you sure it doesn't say "uncooked"? Bob |
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Please Help: "Uncured" Corned Beef
TheCatinTX wrote:
> I bought a corned beef (which is red and looks like "normal" corned beef) from > Whole Foods today. It was covered with frost, so I didn't notice the package > says: "uncured". > > Does that mean it's not going to tasted like Corned Beef? Is there something I > could do to it before I cook it to help? Would "curing it" be the same as > putting it in brine for a day or so? > > If anyone could help me, I would appreciate it. > Thanks in advance. CatinTX What brand is it, and what *exactly* does it say on the label? I don't think it's possible to have uncured corned beef, but it might be cured with just salt, spices, and sugar, with no sodium nitrite or nitrate. Are you sure it doesn't say "uncooked"? Bob |
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Please Help: "Uncured" Corned Beef
zxcvbob wrote:
> TheCatinTX wrote: > >> I bought a corned beef (which is red and looks like "normal" corned >> beef) from Whole Foods today. It was covered with frost, so I didn't >> notice the package says: "uncured". Does that mean it's not going to >> tasted like Corned Beef? Is there something I could do to it before I >> cook it to help? Would "curing it" be the same as putting it in >> brine for a day or so? If anyone could help me, I would appreciate it. >> Thanks in advance. CatinTX > > > > What brand is it, and what *exactly* does it say on the label? I don't > think it's possible to have uncured corned beef, but it might be cured > with just salt, spices, and sugar, with no sodium nitrite or nitrate. > > Are you sure it doesn't say "uncooked"? > > Bob Is this it? <http://yorkshirefarms.com/labels/label_ckcornbeef.htm> -Bob |
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Please Help: "Uncured" Corned Beef
zxcvbob wrote:
> TheCatinTX wrote: > >> I bought a corned beef (which is red and looks like "normal" corned >> beef) from Whole Foods today. It was covered with frost, so I didn't >> notice the package says: "uncured". Does that mean it's not going to >> tasted like Corned Beef? Is there something I could do to it before I >> cook it to help? Would "curing it" be the same as putting it in >> brine for a day or so? If anyone could help me, I would appreciate it. >> Thanks in advance. CatinTX > > > > What brand is it, and what *exactly* does it say on the label? I don't > think it's possible to have uncured corned beef, but it might be cured > with just salt, spices, and sugar, with no sodium nitrite or nitrate. > > Are you sure it doesn't say "uncooked"? > > Bob Is this it? <http://yorkshirefarms.com/labels/label_ckcornbeef.htm> -Bob |
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Please Help: "Uncured" Corned Beef
>(TheCatinTX) says:
> >I bought a corned beef (which is red and looks like "normal" corned beef) >from >Whole Foods today. It was covered with frost, so I didn't notice the >package >says: "uncured". > >Does that mean it's not going to tasted like Corned Beef? Is there something >I >could do to it before I cook it to help? Would "curing it" be the same as >putting it in brine for a day or so? > >If anyone could help me, I would appreciate it. >Thanks in advance. CatinTX If beef is corned it's cured.... could be cured with just salt (NACL) and no Nitrites, but it's still cured. But you say yours is red, so it is corned with nitrites. What brand is it... check for a Website, perhaps the company will offer an explanation. Then again it's Texas, maybe you misread the label and it actually says "beef brisket (not cured)"... I don't think corned beef brisket exists in Texas, only uncured brisket for Qing. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Please Help: "Uncured" Corned Beef
>(TheCatinTX) says:
> >I bought a corned beef (which is red and looks like "normal" corned beef) >from >Whole Foods today. It was covered with frost, so I didn't notice the >package >says: "uncured". > >Does that mean it's not going to tasted like Corned Beef? Is there something >I >could do to it before I cook it to help? Would "curing it" be the same as >putting it in brine for a day or so? > >If anyone could help me, I would appreciate it. >Thanks in advance. CatinTX If beef is corned it's cured.... could be cured with just salt (NACL) and no Nitrites, but it's still cured. But you say yours is red, so it is corned with nitrites. What brand is it... check for a Website, perhaps the company will offer an explanation. Then again it's Texas, maybe you misread the label and it actually says "beef brisket (not cured)"... I don't think corned beef brisket exists in Texas, only uncured brisket for Qing. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Please Help: "Uncured" Corned Beef
PENMART01 wrote:
>>(TheCatinTX) says: >> >>I bought a corned beef (which is red and looks like "normal" corned beef) >>from >>Whole Foods today. It was covered with frost, so I didn't notice the >>package >>says: "uncured". >> >>Does that mean it's not going to tasted like Corned Beef? Is there something >>I >>could do to it before I cook it to help? Would "curing it" be the same as >>putting it in brine for a day or so? >> >>If anyone could help me, I would appreciate it. >>Thanks in advance. CatinTX > > > If beef is corned it's cured.... could be cured with just salt (NACL) and no > Nitrites, but it's still cured. But you say yours is red, so it is corned with > nitrites. > I found a brand that is cured without nitrites, and it's red because they add... beet powder! (I posted a link in my other message) Seriously, Bob |
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Please Help: "Uncured" Corned Beef
PENMART01 wrote:
>>(TheCatinTX) says: >> >>I bought a corned beef (which is red and looks like "normal" corned beef) >>from >>Whole Foods today. It was covered with frost, so I didn't notice the >>package >>says: "uncured". >> >>Does that mean it's not going to tasted like Corned Beef? Is there something >>I >>could do to it before I cook it to help? Would "curing it" be the same as >>putting it in brine for a day or so? >> >>If anyone could help me, I would appreciate it. >>Thanks in advance. CatinTX > > > If beef is corned it's cured.... could be cured with just salt (NACL) and no > Nitrites, but it's still cured. But you say yours is red, so it is corned with > nitrites. > I found a brand that is cured without nitrites, and it's red because they add... beet powder! (I posted a link in my other message) Seriously, Bob |
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Please Help: "Uncured" Corned Beef
zxcvbob > wrote in
: > I found a brand that is cured without nitrites, and it's red because > they add... beet powder! (I posted a link in my other message) > > Seriously, > Bob > Send some to barb! She likes beets! -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Please Help: "Uncured" Corned Beef
zxcvbob > wrote in
: > I found a brand that is cured without nitrites, and it's red because > they add... beet powder! (I posted a link in my other message) > > Seriously, > Bob > Send some to barb! She likes beets! -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Please Help: "Uncured" Corned Beef
It says "uncured."
http://yorkshirefarms.com/labels/label_ckcornbeef.htm That is not the same brand, but the same ingredients. I guess I'll just go ahead and cook it and see what I get -- beet powder and all. Happy Uncured St. Patrick's Day! |
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Please Help: "Uncured" Corned Beef
It says "uncured."
http://yorkshirefarms.com/labels/label_ckcornbeef.htm That is not the same brand, but the same ingredients. I guess I'll just go ahead and cook it and see what I get -- beet powder and all. Happy Uncured St. Patrick's Day! |
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Please Help: "Uncured" Corned Beef
at Mon, 15 Mar 2004 22:44:26 GMT in
>, (TheCatinTX) wrote : >I bought a corned beef (which is red and looks like "normal" corned >beef) from Whole Foods today. It was covered with frost, so I didn't >notice the package says: "uncured". Apparently, U.S. law forbids labelling something as "cured" if it does not contain nitrates or nitrites. IMHO this is pretty silly, and contradictory to common-sense experience - I'm willing to bet 9 people out of 10 would consider a meat cured only with salt to be "cured" and would wish to see it labelled as such. To me, the requirement that it be labelled "uncured" is misleading and leads to consumer confusion, like what you've experienced. -- Alex Rast (remove d., .7, not, and .NOSPAM to reply) |
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Please Help: "Uncured" Corned Beef
TheCatinTX wrote:
> > I bought a corned beef (which is red and looks like "normal" corned beef) from > Whole Foods today. It was covered with frost, so I didn't notice the package > says: "uncured". > > Does that mean it's not going to tasted like Corned Beef? Is there something I > could do to it before I cook it to help? Would "curing it" be the same as > putting it in brine for a day or so? > > If anyone could help me, I would appreciate it. > Thanks in advance. CatinTX By definition "corned" beef is cured. That's what corning is - a method of curing. So I don't know what the hell you've got. Unless they mean that it's the same cut used to make corned beef, but just not corned yet. As in a fresh ham, is the same cut that is used to make ham but it hasn't been cured. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Please Help: "Uncured" Corned Beef
TheCatinTX wrote:
> > I bought a corned beef (which is red and looks like "normal" corned beef) from > Whole Foods today. It was covered with frost, so I didn't notice the package > says: "uncured". > > Does that mean it's not going to tasted like Corned Beef? Is there something I > could do to it before I cook it to help? Would "curing it" be the same as > putting it in brine for a day or so? > > If anyone could help me, I would appreciate it. > Thanks in advance. CatinTX By definition "corned" beef is cured. That's what corning is - a method of curing. So I don't know what the hell you've got. Unless they mean that it's the same cut used to make corned beef, but just not corned yet. As in a fresh ham, is the same cut that is used to make ham but it hasn't been cured. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Please Help: "Uncured" Corned Beef
Alex Rast wrote:
> > at Mon, 15 Mar 2004 22:44:26 GMT in > >, > (TheCatinTX) wrote : > > >I bought a corned beef (which is red and looks like "normal" corned > >beef) from Whole Foods today. It was covered with frost, so I didn't > >notice the package says: "uncured". > > Apparently, U.S. law forbids labelling something as "cured" if it does not > contain nitrates or nitrites. IMHO this is pretty silly, and contradictory > to common-sense experience - I'm willing to bet 9 people out of 10 would > consider a meat cured only with salt to be "cured" and would wish to see it > labelled as such. To me, the requirement that it be labelled "uncured" is > misleading and leads to consumer confusion, like what you've experienced. Aha! That would explain the whole magillah. People were curing meats and other things with salt long before there were nitrates. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Please Help: "Uncured" Corned Beef
Alex Rast wrote:
> > at Mon, 15 Mar 2004 22:44:26 GMT in > >, > (TheCatinTX) wrote : > > >I bought a corned beef (which is red and looks like "normal" corned > >beef) from Whole Foods today. It was covered with frost, so I didn't > >notice the package says: "uncured". > > Apparently, U.S. law forbids labelling something as "cured" if it does not > contain nitrates or nitrites. IMHO this is pretty silly, and contradictory > to common-sense experience - I'm willing to bet 9 people out of 10 would > consider a meat cured only with salt to be "cured" and would wish to see it > labelled as such. To me, the requirement that it be labelled "uncured" is > misleading and leads to consumer confusion, like what you've experienced. Aha! That would explain the whole magillah. People were curing meats and other things with salt long before there were nitrates. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Please Help: "Uncured" Corned Beef
"TheCatinTX" > wrote in message ... > I bought a corned beef (which is red and looks like "normal" corned beef) from > Whole Foods today. It was covered with frost, so I didn't notice the package > says: "uncured". > > Does that mean it's not going to tasted like Corned Beef? Is there something I > could do to it before I cook it to help? Would "curing it" be the same as > putting it in brine for a day or so? > > If anyone could help me, I would appreciate it. > Thanks in advance. CatinTX See below: Dimitri corned beef Beef (usually BRISKET, but also ROUND) CURED in a seasoned BRINE. Sometimes the brine is pumped through the arterial system. The term "corned" beef comes from the English use of the word "corn," meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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Please Help: "Uncured" Corned Beef
"TheCatinTX" > wrote in message ... > I bought a corned beef (which is red and looks like "normal" corned beef) from > Whole Foods today. It was covered with frost, so I didn't notice the package > says: "uncured". > > Does that mean it's not going to tasted like Corned Beef? Is there something I > could do to it before I cook it to help? Would "curing it" be the same as > putting it in brine for a day or so? > > If anyone could help me, I would appreciate it. > Thanks in advance. CatinTX See below: Dimitri corned beef Beef (usually BRISKET, but also ROUND) CURED in a seasoned BRINE. Sometimes the brine is pumped through the arterial system. The term "corned" beef comes from the English use of the word "corn," meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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Please Help: "Uncured" Corned Beef
Steve Wertz wrote:
> > On Tue, 16 Mar 2004 13:58:00 -0500, Kate Connally > > wrote: > > >Aha! That would explain the whole magillah. People were > >curing meats and other things with salt long before there > >were nitrates. > > Saltpetre has been in use for many centuries - long before the > USDA and FDA came along. I still think meat was being cured with only salt before the discovery of saltpeter. The only thing the addition of saltpeter and nitrates does is improve the success of the curing and making the results able to be kept longer. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Please Help: "Uncured" Corned Beef
Steve Wertz wrote:
> > On Tue, 16 Mar 2004 13:58:00 -0500, Kate Connally > > wrote: > > >Aha! That would explain the whole magillah. People were > >curing meats and other things with salt long before there > >were nitrates. > > Saltpetre has been in use for many centuries - long before the > USDA and FDA came along. I still think meat was being cured with only salt before the discovery of saltpeter. The only thing the addition of saltpeter and nitrates does is improve the success of the curing and making the results able to be kept longer. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Please Help: "Uncured" Corned Beef
>The only thing
>the addition of saltpeter and nitrates does is >improve the success of the curing and making the >results able to be kept longer. >Kate > Actually not. Salt alone does an admirable job of preserving. The nitrates keep the meat a nice red color... with salt alone it would be dull grey... it would taste the same but it would appear ugly. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Please Help: "Uncured" Corned Beef
>The only thing
>the addition of saltpeter and nitrates does is >improve the success of the curing and making the >results able to be kept longer. >Kate > Actually not. Salt alone does an admirable job of preserving. The nitrates keep the meat a nice red color... with salt alone it would be dull grey... it would taste the same but it would appear ugly. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Please Help: "Uncured" Corned Beef
Well, I made the uncured corned beef yesterday. Into the oven with beer,
vinegar, brown sugar, and spices, the same way I've made it before. It was fine, though the flavor was a bit milder. Not as good as some years, but it was OK. Thank you for all your information and suggestions. - Catin TX |
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Please Help: "Uncured" Corned Beef
Well, I made the uncured corned beef yesterday. Into the oven with beer,
vinegar, brown sugar, and spices, the same way I've made it before. It was fine, though the flavor was a bit milder. Not as good as some years, but it was OK. Thank you for all your information and suggestions. - Catin TX |
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Please Help: "Uncured" Corned Beef
TheCatinTX > wrote:
>Whole Foods Your first mistake. --Blair "Makes Safeway look culinarily clued." |
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Please Help: "Uncured" Corned Beef
TheCatinTX > wrote:
>Whole Foods Your first mistake. --Blair "Makes Safeway look culinarily clued." |
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Please Help: "Uncured" Corned Beef
zxcvbob > wrote:
>I found a brand that is cured without nitrites, and it's red because they >add... beet powder! (I posted a link in my other message) Beet powder? Isn't that where MSG comes from? --Blair "I wonder where Nitrates come from." |
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Please Help: "Uncured" Corned Beef
zxcvbob > wrote:
>I found a brand that is cured without nitrites, and it's red because they >add... beet powder! (I posted a link in my other message) Beet powder? Isn't that where MSG comes from? --Blair "I wonder where Nitrates come from." |
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Please Help: "Uncured" Corned Beef
Blair P. Houghton wrote in message ... >TheCatinTX > wrote: >>Whole Foods > >Your first mistake. > > --Blair > "Makes Safeway look culinarily clued." ? -- Saerah TANSTAAFL "Strange women lying in ponds distributing swords is no basis for a system of government. Supreme executive power derives from a mandate from the masses, not from some farcical aquatic ceremony." |
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Please Help: "Uncured" Corned Beef
Blair P. Houghton wrote in message ... >TheCatinTX > wrote: >>Whole Foods > >Your first mistake. > > --Blair > "Makes Safeway look culinarily clued." ? -- Saerah TANSTAAFL "Strange women lying in ponds distributing swords is no basis for a system of government. Supreme executive power derives from a mandate from the masses, not from some farcical aquatic ceremony." |
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