"Brooklyn1" > wrote in message
...
> On Sat, 12 Mar 2016 18:00:02 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"The New Other Guy" > wrote in message
. ..
>>> On Sat, 12 Mar 2016 11:52:11 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>> I'm struggling to figure out where the flavor will come from if you
>>>>> don't use pickling spices or celery. Did you see the recipe for
>>>>> pickling spice at the bottom of the page? It doesn't call for very
>>>>> much dried pepper or mustard seeds. They don't = "hot", and a flavor
>>>>> component will be missing if you leave them out. Can you borrow some
>>>>> from a friend or buy them and give away what's left?
>>>>
>>>>I will put in some pickling spices. I'll check out the ingredients list
>>>>before I buy As for the celery? Nah.
>>>>
>>>>
>>>>> Tea balls are the usual way to entrap them for cooking, but I saw an
>>>>> idea yesterday that suggested using a coffee filter. Those are always
>>>>> ready to go, even when the tea ball is in use.
>>>>
>>>>That is a good idea! I have a tea ball, thanks
>>>
>>> I ALWAYS add the packet of pickling spice that comes with, then add
>>> more,
>>> usually in a large tea ball, IF I remember.
>>
>>"add the packet of pickling spice that comes with" ... You are given
>>packets
>>of spice when you buy brisket??
>
> Some brands of corned beef have the packet of pickling spices in the
> sealed package, with some brands the spices are just floating about.

But I won't be buying Corned Beef. I will be buying Brisket and turning it
into Corned Beef.


>
>>> I'm not that adverse to scraping a bit of spice off before eating
>>> though.
>>
>>I am hoping it will all stay in the tea ball.
>
> The spices are easy to scrape off the meat after cooking but most
> often corned beef is cooked with cabbage and the spices are near
> impossible to remove from between the cabbage leaves so the tea ball
> is a good way to avoid the mess. I have several tea balls of
> different types/sizes, they have very secure closures.

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