filed in Foodstuff
Holiday Cooking
On Saturday, I decided it would be fun to make corned beef and cabbage for St. Patrick’s Day. I consulted some recipes, and was startled to read that it takes 6 days to brine the beef, which meant I needed to leap into action. A flat-cut brisket was easy to procure. The finicky ingredient is pink curing salt, also known as “Prague Powder.” I finally found it at a great specialty store about 30 minutes from my house, and grabbed the last pack on the shelf. I’m now on day 2 of brining, and look forward to the results. Fun fact: The word “corned” comes from chunks of salt that resemble corn.
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Good for you, cooking (playing with food) really takes your mind off of the things at hand. I really enjoy this site, it captures the point that as women we have a lot of the same concerns, let’s you know you are not alone.
Thanks, Bobbi. I love cooking. It’s one of my favorite creative outlets, and in my opinion, a great way to spend a Saturday.
I agree
Cooking challenges are such fun! I look forward to hearing about your Adventures in Corned Beef.
Btw, I made homemade marshmallows last week (I’d wanted to make them just to see if I could not because I like them).Your corned beef sounds orders of magnitude more delicious.
I’m excited to see if the corned beef is worth the effort. If so, I’ll make it again, and the next time for sandwiches. Yum!