On 1/27/2021 4:16 PM, songbird wrote:
> Lucretia Borgia wrote:
>> On Wed, 27 Jan 2021 06:32:05 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, January 27, 2021 at 8:16:29 AM UTC-5, Sheldon wrote:
>>>
>>>> Simmer in a large pot of water for a half hour and then dump the
>>>> water, gets rid of a lot of the brining salt.
>>>
>>> Why would I want to do that?
>>>
>>> Cindy Hamilton
>>
>> I thought the same thing, bing there goes a whole raft of flavour!
>
> some of us don't count salt as an actual flavor. i consider
> it a preservative.
>
> i eat corned beef very rarely anyways.
>
>
> songbird
>
The entire point of corned beef brisket is the salt. If you don't want
salt, don't eat corned beef. I get irritated because the only corned
beef brisket I can find in the last 5 years is labelled "low sodium". I
sure as heck wouldn't drain off what little salt there is in the brining
liquid. Or boil it away.

Jill