Was someone looking for cedar sheets?

ROFL Tammy, and a question about your baked corned beef brisket>>

I had asked under the thread where this was mentioned, but it scrolled off too quickly. I would like to try that recipe with a purchased brisket. My question has to do with salt, I am wondering if it is saltier prepared that way than in the water? I'm sure that would vary by brand, the one I have is Mosey's and it has up to 30% salt/nitrate solution added. Seems like a lot!

http://www.finerkitchens.com/swap/forum1/45670_Here_is_one_baked_corned_beef_from_Tammy/Arcadia_from_the_old_Gails

 
Marg, I noticed up in T&T breads that the cranberry scones you posted got deleted. could you repost

 
Curious1, I don't know if the corned beef cooked my way is more or less salty,

Since i have not cooked it any other way in so long- i don't know if rinsing it first would make it less salty, but mess with the flavor- I use many brands, (most really cheap ones) and they vary greatly in saltiness-

I have actually corned my own brisket, but wouldn't attempt it again, it just wasn't that good..

Oh, i'm getting hungry now, where's the mustard and horseradish!??

 
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