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Steaming corned beef??
Sqwertz wrote:
> brooklyn1 wrote: >> But nitrites add no flavor different from NACL. > > Speaking as someone who has made actually cured and smoked ham from > scratch, both with and without nitrites, I can assure you that nitrites > *do* change the flavor of pork. And everyone who's ever used it knows > this. > > OTOH, you have never cured or smoked ham in your life. > > -sw I second that |
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Steaming corned beef??
On Thu, 19 Mar 2009 23:26:53 -0400, TFM® wrote:
> "Sqwertz" > wrote in message > ... >> brooklyn1 wrote: >>> Anyone wanting to cook up a big batch of beans or pea soup and hasn't a >>> ham bone just dice in a hunk of smoked Spam. >> >> We need to start keeping track of these little gems in a book. > > I'm running out of paper! > > TFM® <snort> your pal, blake |
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Steaming corned beef??
"Nonnymus" > wrote in message ... > We just did a corned beef (commercially prepared) by boiling it inside a > boiling bag. Previously, boiling it resulted in a poorly seasoned > brisket. This time, I opened the bag, dumped in the included pouch along > with some salt, a tsp or so of liquid crab boil and a big pinch of more > pickling spice. That went into the refrigerator for a day. The beef was > boiled in its own juices only, inside the bag, to 180f. The results were > terrific. The bag was then opened, the meat removed and the juices added > to the water to do cabbage, onion and reds. > -- > Nonny > That would have to be very salty. |
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