On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> "dsi1" <dsi1> wrote in message
> ...
> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> >> My corned beef is in the hot tub! It's set at 180F and will be there
> >> for 10ish hours. I plan to finish it in the oven with a brown sugar &
> >> mustard glaze (because both hubby and I love it that way). I'll save
> >> the juices to cook the carrots and potatoes in and roast the cabbage
> >> (which I prefer over boiled). Now I have to check my refrigerator for
> >> horseradish and buy some if I need it.
> >>
> >> --
> >>
> >> sf
> >
> > What's good about slow cooking corned beef is that the cooking liquid
> > doesn't get all scummy and disgusting with particles. This makes it ever
> > so much nicer.
>
> Blimey I wonder what mine will be like when it comes out of the pressure
> cooker <g> Hardly slow lol
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!