Corned Beef Question.
Posted by:: nenslo
Date: Sun, 20 Mar 2005 11:49:25 -0800
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Why is it called "corned"? Responses from Huey will not be read.
Posted by:: "fenian d'illudium q-36, Rlari."
Date: Sun, 20 Mar 2005 15:00:52 -0500
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"nenslo" wrote in message
news:423DD3C4.CA497754@yahoox.com...
> Why is it called "corned"? Responses from Huey will not be read.
The name corned beef is due to a coarse salt being used in the pickling.
Corn originally meant grain, as in a small particle of something, and
referred to the corns of salt.
Posted by:: HellPope Huey
Date: Sun, 20 Mar 2005 21:02:36 GMT
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> "nenslo" wrote in message
> news:423DD3C4.CA497754@yahoox.com...
>>> Why is it called "corned"? Responses from Huey will not be read.
I wasn't going to say anything anyway. TOO EASY.
--
HellPope Huey
Could I please just be the Pope of Epcot for a while?
My feet hurt from all the brimstone.
"Yet there was Ishmael,
calmly explaining his decision to go to sea,
fully aware that life could be tied
to people with dark passions
striding purposefully into hell."
- Roger Rosenblatt, "The Man In The Water"
"Everything you've just seen
and heard is a crock."
-"Whose Line Is It Anyway?"
Posted by:: Zapanaz
Date: Sun, 20 Mar 2005 12:07:42 -0800
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On Sun, 20 Mar 2005 11:49:25 -0800, nenslo wrote:
>Why is it called "corned"? Responses from Huey will not be read.
http://www.kitchenproject.com/history/CornedBeef.htm
--
Zapanaz
International Satanic Conspiracy
Customer Support Specialist
http://joecosby.com/
"Why is psychology 3-dimensional?"
"Because space is 3-dimensional."
- George Hammond, unmedicated visionary
Posted by:: "krustymadfaker"
Date: 20 Mar 2005 12:08:45 -0800
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You're a Vegan from the same name of the planet. So you already know
the answer to that tough guy!
And here's a little quote attached by Huey just to make you want to
lick cheap vinyl instead of us!
Rev-Sci-Fi-entist KrustyMADfaker
"I didn't give up. The equipment
malfunctioned!"
"I nominate Quirk, who can crimp a steel pipe with his anus." -HellPope
Huey
Posted by:: König Prüße, GfbAEV
Date: Sun, 20 Mar 2005 20:59:06 GMT
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nenslo wrote:
>Why is it called "corned"? Responses from Huey will not be read.
It's a method of preserving meats that evolved before the big refrigerated
warehouses where my gandpa got his lungs blown-out by ammonia pumps.
But you should just go to Rose's Deli, have a nice sammich, and save yourself
the trouble of the butcher biz. Plus too, it's kesher!
Preserving meat for winter by soaking in salt brine is a time-honored method.
Corning is an ancient technique for preserving raw meat for long periods.
It involves rubbing the meat in a mixture of salt and spices and then keeping it
covered in the resultant juicy brine for a minimum of two weeks or much longer.
The familiar corned beef is one of the few remnants of this practice still popular
today. While it is very simple to purchase corned beef in the supermarket, either
in ready-to-cook bags or already cooked and sliced, making it a home is almost
as easy and much less expensive. You also have the option of using different cuts
of meat. If you like corned beef you will like corned tongue. The flavor is identical,
the only difference is in texture and appearance. After the minimum period of curing,
the meat can be cooked and eaten and will be delicious. Longer curing will result
in richer flavor and will not harm the meat at all.
Several different cuts of beef as well as the tongue are excellent candidates for corning,
in fact, except for steaks, any cut can be brined. Obviously, the brisket is a good choice
and boneless chuck roast or round roast are also very fine. An entire eye of round will
make a splendid corned beef subject and would be very nice served cold on a buffet.
You do not have to limit yourself to beef, either. For the truly adventurous foodie, a corned
pork roast is sure to be a big hit. Occasionally pork or lamb tongues are sold at the
supermarket, these are also very good corned. If you live in a rural area where there
is a slaughterhouse, call and inquire about getting tongues. Often these tasty items
can be gotten for free or a very small cost.
The thing to remember is that while you are actually preserving the meat with salt
you are also adding a great deal of flavor with the additional ingredients added
to the curing mixture. You will be using black pepper, allspice, thyme, sage, paprika,
bay leaf, rutabaga, onions, carrots, and garlic. If doing pork, be sure to collect some
juniper berries as they add a special dimension to the flavor of corned pork.
THE INGREDIENTS
For 10 to 12 pounds of meat you will need 1 and a half cups of coarse or
non-iodized salt (kosher salt is good to use but regular granulated salt
without the iodine works just as well), 3 tablespoons of brown sugar,
a generous tablespoons of cracked black peppercorns, 2 teaspoons
of allspice berries, cracked, five or six sprigs of fresh thyme, a teaspoon
of powdered sage, a teaspoon of paprika, 7 or 8 bay leaves, broken into
small pieces, a small coarsely-chopped onion, a small chopped rutabaga,
a chopped carrot, and 6 cloves of garlic, either crushed or finely minced.
For pork, add two tablespoons of fresh juniper berries, broken with the
flat of a knife. If you are only doing one tongue or roast, reduce the amounts
of ingredients accordingly.
THE METHOD
The corning process can be done in a large stone crock but is really much easier
if you use freezer zip-lock bags. Assemble enough bags to hold all your different
cuts of meat, one cut to a bag. Mix all the ingredients together in a small bowl,
except the juniper berries. Place all the meat in a roasting pan and cover all sides
with the salt mixture, rubbing it in well. Put each piece of meat into a bag and divide
the remaining salt mixture among the bags. If you are doing a piece of pork, add
the juniper berries to that bag. Remove as much air as possible from each bag and seal.
If you have one of those vacuum sealers, this is a perfect use for it. You want the meat
to be bathed in the salt mixture at all times.
Pack all the bags into a large bowl or crock and weight them down under a plate
and about 10 pounds of weight (use canned tomatoes or the like). Place in the bottom
of the fridge. Check the bags in a few hours. The juice should be running freely from
the meat. Massage each bag to work the cure into all the crevices of the meat.
Repack into the container, re-weight and return to the fridge. Turn the bags and
massage daily to make sure the cure is getting into all sides of the meat.
If a bag breaks, transfer the meat into a new bag with all the juices and about a
quarter cup of salt. Leave the meat to cure for at least two weeks, three is better,
before cooking one.
Before cooking, you will have to soak the meat in several changes of fresh cold water
to remove the excess salt. The longer the meat is cured, the longer it will take to soak.
Twenty-four hours should be enough. The meat will lose its rubbery texture and begin
to feel like fresh raw meat again. Because there is no saltpeter in this curing mix, the meat
will not be bright red. Don't worry, you didn't do anything wrong, this is what it should look like.
If you really want it to look like purchased corned meat, find saltpeter at a pharmacy and
add a half-teaspoon to the cure, but this is not necessary and only adds questionable,
perhaps carcinogenic, substances to your food. There is no good reason to add nitrates
to your food other than asthetic ones. Get used to grayish-brown corned beef, it is better for you!
COOKING
Put the refreshed meat in a pot and cover with water. Add a carrot, some celery stalks with tops,
a small onion, several sprigs of Italian parsley, some sprigs of fresh thyme, 4 bay leaves,
and 5 cloves of garlic, flattened with the side of a knife. Bring to a boil and reduce to simmer.
Skim off any foam that rises for the first few minutes then cover partially with a lid and cook
at the simmer until the tongue or roast can be pierced easily with a fork.
This will take 2 to 3 ½ hours, depending on the size of the meat cut.
If you will be serving the corned beef or tongue cold, allow to cool in the cooking liquid.
When cool, the tongue should be removed and the rough skin carefully peeled off.
It will usually come off in one or two large pieces and this is MUCH easier if the tongue
is still slightly warm. Discard the skin. Also remove any small bones from the large end
of the tongue and discard. Put the meat in the fridge for several hours or overnight.
Tongue or corned beef should be sliced thinly and served with good rye bread
or rolls with mustard. Either corned tongue or other cuts of beef can be heated
and served as hot sandwiches too.
Corned pork roast can be served hot with noodles and a fresh tomato sauce.
Applesauce or fried apples with cranberries added is also a nice touch.
JUNIPER BERRIES, THE HOW AND WHERE
If you cannot find juniper berries in your local market, look around
the neighborhood for juniper bushes. These shrubs are very common
in landscapes and you may have some in your own yard. They are usually prickly
and bluish or grayish green, some are very spreading in growth, some upright,
and some literally hug the ground. If you see an evergreen you suspect is a juniper,
crush a sprig (careful of the prickles) and sniff. If it smells like gin, you have a juniper,
start searching for berries, they may be green or purplish-black. You don't need a lot,
gather about a cup-full into a small baggie and take home. They can be used fresh
and the rest dried on the counter and kept in a small jar until you need them again.
Juniper berries are an interesting addition to many different recipes, but especially nice
with game meats and pork.
http://ct.essortment.com/howtomakecorn_rlgm.htm
Posted by:: HellPope Huey
Date: Mon, 21 Mar 2005 01:38:28 GMT
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In article
,
König Prüße, GfbAEV wrote:
> nenslo wrote:
>
> >Why is it called "corned"? Responses from Huey will not be read.
>
> It's a method of preserving meats that evolved before the big refrigerated
> warehouses where my gandpa got his lungs blown-out by ammonia pumps.
>> But you should just go to Rose's Deli, have a nice sammich, and save
> yourself
> the trouble of the butcher biz. Plus too, it's kesher!
>> Preserving meat for winter by soaking in salt brine is a time-honored
method.
> Corning is an ancient technique for preserving raw meat for long periods.
> It involves rubbing the meat in a mixture of salt and spices and then keeping
> it covered in the resultant juicy brine for a minimum of two weeks or much
> longer.
> The familiar corned beef is one of the few remnants of this practice still
> popular today. While it is very simple to purchase corned beef in the supermarket,
> either in ready-to-cook bags or already cooked and sliced, making it a home is
> almost as easy and much less expensive. You also have the option of using different
> cuts of meat. If you like corned beef you will like corned tongue. The flavor is
> identical, the only difference is in texture and appearance. After the minimum period of
> curing, the meat can be cooked and eaten and will be delicious. Longer curing will
> result in richer flavor and will not harm the meat at all.
Sounds like a lot of work. Can't we just go to Mama Borgini's House of
Suspect Pork? If you get a bad load and heave until you see winged
monkeys on the window sill, they'll give you a coupon good for $5 of
your next order.
--
HellPope Huey
Could I please just be the Pope of Epcot for a while?
My feet hurt from all the brimstone.
"Yet there was Ishmael,
calmly explaining his decision to go to sea,
fully aware that life could be tied
to people with dark passions
striding purposefully into hell."
- Roger Rosenblatt, "The Man In The Water"
"Everything you've just seen
and heard is a crock."
-"Whose Line Is It Anyway?"
Posted by:: König Prüße, GfbAEV
Date: Mon, 21 Mar 2005 03:11:46 GMT
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HellPope Huey wrote:
>In article
>,
> König Prüße, GfbAEV wrote:
>> nenslo wrote:
>>
>> >Why is it called "corned"? Responses from Huey will not be read.
>>
>> It's a method of preserving meats that evolved before the big refrigerated
>> warehouses where my gandpa got his lungs blown-out by ammonia pumps.
>>> But you should just go to Rose's Deli, have a nice sammich, and save
>> yourself
>> the trouble of the butcher biz. Plus too, it's kesher!
>>> Preserving meat for winter by soaking in salt brine is a time-honored
>method.
>> Corning is an ancient technique for preserving raw meat for long periods.
>> It involves rubbing the meat in a mixture of salt and spices and then keeping
>> it covered in the resultant juicy brine for a minimum of two weeks or much
>> longer.
>> The familiar corned beef is one of the few remnants of this practice still
>> popular today. While it is very simple to purchase corned beef in the supermarket,
>> either in ready-to-cook bags or already cooked and sliced, making it a home is
>> almost as easy and much less expensive. You also have the option of using different
>> cuts of meat. If you like corned beef you will like corned tongue. The flavor is
>> identical, the only difference is in texture and appearance. After the minimum period of
>> curing, the meat can be cooked and eaten and will be delicious. Longer curing will
>> result in richer flavor and will not harm the meat at all.
>
> Sounds like a lot of work. Can't we just go to Mama Borgini's House of
>Suspect Pork? If you get a bad load and heave until you see winged
>monkeys on the window sill, they'll give you a coupon good for $5 of
>your next order.
>
Well, as usual, my easy method involves a big hammer.
First, you get some nice thin-sliced beef. Then you get
some cornpone or corn meal. Then take the 16-lb hammer
and smash a bunch of corn grits and pepper corns into the
beeves while they aren't looking and got their eyes closed
looking into the other direction. Then, make a sammich with
horseradish, rye beards, and moutard from Dusseldorf.
Posted by:: "Rev. Richard Skull"
Date: 20 Mar 2005 14:33:06 -0800
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<>
Corned Beef are the cuts the butcher took out of the freezer to place
on the corns on his feet.
Once the pain goes away he sold them to retards like the Irish.
Posted by:: "angelicusrex"
Date: Sun, 20 Mar 2005 16:53:44 -0700
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Uhm do you have a computer? Maybe with Goggle capabilities? Or perhaps a
dictionary or an encyclopedia?
GODDAMN ARE YOU A STUPID FUCK!
A.R.
But you are da man!