you can use celery salt instead of pink salt ............food companies are already doing it to sell in grocery stores....research or google it to get more details...sodium nitrate/nitrite free meat
Is it just me or doesn't anyone see her touching the raw meat then touching things in the kitchen and then doing it again! I had a hard time focusing because of food safety issues. Wonder if anyone got sick from the next meal?
There's no way I'd brine meat in the fridge without a curing agent. Pink salt does a lot more than add colour. It's a preservative that reduces the risk of bacterial or fungal action. Curing salt is essential. You can find it online, you also need it to make your own bacon.
Pink salt is cancerous so should be avoided. no need to have a pink color, its the taste we want, can be green. No need to preserve as brine and fridge does the job and you would not be keeping the corned beef for long anywhere.
+Firas Alwakeel The pink salt he used is also known as "Prague Powder". If you google it, it can be found online at Amazon and other stores like spicejungle.com
Simply cut a pot round roast into 1 and 1/4:inch pieces and same with 1 regular package of Corn beef lightly salt mix both cut packages together refrigerate in nice cold fridge and mix around once a day rinse and cook ..
Ok. I really liked this. I was even wondering why they call it "corned beef" before I searched this. Thanks for the recipe andl the culinary history lesson.
Hi Thomas, Can you show us how to make a moist and tender banana bread ? Any tips ? The one I make tastes good enough, however at times it does not fully rise, even after 60-70 minutes in the oven and is heavy and slightly under baked in the middle. Love your show - thank you.
2 weeks curing seems excessive. America's Test Kitchen refrigerates for 6 days.Also, I read that only 1 tsp of pink salt is needed per 5 lbs of meat.This video uses one tablespoon for 5 lbs.
Late reply, but, anyway :) Yes, That is true if sprinkled directly on the meat, like when curing bacon. This is a brine so the amount going into the meat is diluted and the rest of the brine is tossed out after curing. Hope that helps.
Good video. Is the two week cure time the same no matter the weight of brisket or should it be increased with larger cuts? Is there a max cure time as well to leave it in the refrigerator or will the meat keep in the salt brine for a long time? Last question, where did you get the pink salt? I've been looking online and everyone has the Himalayan salt. Thanks and keep up the great work.
+jbooks888 what's wrong with 2 weeks? people can't live without instant (almost magical) food. Try to bake your bread, to make your own food from scratch, I'm absolutely sure you will enjoy the shopping time, the setting up, the cooking time and on top of that you will eat healthy, what do you think? Iused to love watching videos on baking bread, but just thinking about the "time consuming it was" I would quit even before started. Today I love all the process, every piece of time it takes. It's really rewarding, try it! You'll remember me!!
hey i don't know where you live but here in Brazil we find this in every big supermarket, try looking in supermarkets close to your home or in stores that sell natural food :)
+helpfulnatural The pink salt he used is also known as "Prague Powder". If you google it, it can be found online at Amazon and other stores like spicejungle.com
+jelena obretkovich your health is not necessarily better on high carbs because that is inclusive of a lot of bad junk food too. how about encouraging to go for unprocessed and fresh food as possible. not including faux meats either.
Thomas needs his own UA-cam channel.
2 weeks ??? i think i'll forgot my corned beef at fridge. hahaha.
I was always taught if you leave the core on the cabbage it will make your broth, stock, etc. bitter so I always remove it out of habit.
very informative recipe. well done!
Leaving out the curing salt could be... dangerous.
The curing salt also inhibits bacteria growth (namely botulism).
Looks really, really good! I love those little turnips. Am I the the one that thinks Thomas is just the cutest thing ever?
No need to, I got vaccinated against corned beef.
Erin Go Bragh, my good man, I'll be right over with a case of Guinness! Sláinte! :)
you can use celery salt instead of pink salt ............food companies are already doing it to sell in grocery stores....research or google it to get more details...sodium nitrate/nitrite free meat
My mother used 1 tablet of chewable vitamin C in her corned beef recipe! My mother recipe the is most delicious corned beef ever!
Is it just me or doesn't anyone see her touching the raw meat then touching things in the kitchen and then doing it again! I had a hard time focusing because of food safety issues. Wonder if anyone got sick from the next meal?
I prefer the wet curing method rather than the dry zipbag method
You need to trim most of the excess fat. It will get gummy & sticky
Pink salt mainly keeps botulism and bacteria away
There's no way I'd brine meat in the fridge without a curing agent. Pink salt does a lot more than add colour. It's a preservative that reduces the risk of bacterial or fungal action. Curing salt is essential. You can find it online, you also need it to make your own bacon.
Pink salt is cancerous so should be avoided. no need to have a pink color, its the taste we want, can be green. No need to preserve as brine and fridge does the job and you would not be keeping the corned beef for long anywhere.
Where can I get a pink salt? This one looks amazing though...
if you don't know where to buy pink salt i suggest giving up cooking babe
+Firas Alwakeel The pink salt he used is also known as "Prague Powder". If you google
it, it can be found online at Amazon and other stores like spicejungle.com
+Cindi Hatch Thank u so much Cindi for your help and informative replay :) happy cooking
Most anywhere
Corned Beef is not Irish
+Brandon Rey nope! Its cow.
Brandon Rey your right it is not a Irish meal.
And who is it attributed to?
Simply cut a pot round roast into 1 and 1/4:inch pieces and same with 1 regular package of Corn beef lightly salt mix both cut packages together refrigerate in nice cold fridge and mix around once a day rinse and cook ..
Hi. Can you make a video about chocolate sauce/dip like the one you use for dipping churros? I made mine and it turned out very lumpy :( Thank you!
Ok. I really liked this. I was even wondering why they call it "corned beef" before I searched this. Thanks for the recipe andl the culinary history lesson.
Hi Thomas,
Can you show us how to make a moist and tender banana bread ? Any tips ? The one I make tastes good enough, however at times it does not fully rise, even after 60-70 minutes in the oven and is heavy and slightly under baked in the middle. Love your show - thank you.
2 weeks??!!! I want to eat it NOW??!! 2 weeks,...I'm hungry NOW!!!!
Don't forget to tenderize reg cut pieces of reg roast beef and mix with cut pieces of corn beef should be same flavor in a week
im curious how it taste because i grew up eating canned corned beef XD
+Brainard Villaverde You poor thing growing up with canned corned beef.
+Murray Aronson curing my corned beef atm, im really excited what it tastes like
Ikr. It had tiny potatoes in it when I ate the hormel stuff as a kid.
thanks! I can't wait to try this, I am going to do it 2 ways, one with the pink salt and one without to see if there is a taste difference.
ahhh, the infamous deadly "pink salt " sodium nitrate........
Cool
Awesome. Nice point on the difference between pink salts.
Who looked at the Tumbnail and thought it looked like ice cream
2 weeks curing seems excessive. America's Test Kitchen refrigerates for 6 days.Also, I read that only 1 tsp of pink salt is needed per 5 lbs of meat.This video uses one tablespoon for 5 lbs.
Late reply, but, anyway :) Yes, That is true if sprinkled directly on the meat, like when curing bacon. This is a brine so the amount going into the meat is diluted and the rest of the brine is tossed out after curing. Hope that helps.
Corned beef is not an Irish dish. It was invented by a Jewish butcher in Chicago Illinois and priced it so low to get rid of brisket's.
People have been brine preserving meat for thousands of years.
Really enjoyed seeing this recipe pop-up. Thanks!
Good video. Is the two week cure time the same no matter the weight of brisket or should it be increased with larger cuts? Is there a max cure time as well to leave it in the refrigerator or will the meat keep in the salt brine for a long time? Last question, where did you get the pink salt? I've been looking online and everyone has the Himalayan salt. Thanks and keep up the great work.
wjf213 buy pink salt #1 at Amazon.com
Very neat
As same 5 spices?? I wait iu understand!!
used coffee grinder instead of mortar and pestle
I never know Himalaya has sea? 🤔
was it soaked/ rinsed after the 2 weeks?
Looks delicious, but TWO WEEKS? YIKES!
+jbooks888 what's wrong with 2 weeks? people can't live without instant (almost magical) food. Try to bake your bread, to make your own food from scratch, I'm absolutely sure you will enjoy the shopping time, the setting up, the cooking time and on top of that you will eat healthy, what do you think? Iused to love watching videos on baking bread, but just thinking about the "time consuming it was" I would quit even before started. Today I love all the process, every piece of time it takes. It's really rewarding, try it! You'll remember me!!
Where do you find the "pink salt" he was referring to?
hey i don't know where you live but here in Brazil we find this in every big supermarket, try looking in supermarkets close to your home or in stores that sell natural food :)
+helpfulnatural perhaps near the brining/canning section. or with the other gourmet salts, i am guessing.
+helpfulnatural The pink salt he used is also known as "Prague Powder". If you google it, it can be found online at Amazon and other stores like spicejungle.com
Cindi Hatch Thank you!
Meat shops or Amazon.
Wait, ..what would happen if I use red food coloring?
one of my favorite meals! well done !
where am I going wrong??
Is corned beef pastrami?
Jordan L pastrami is smoked corned beef.
show us pork dishes
U so full of it
This looks so good!
Loved it
...:)
It's not "tin foil", it's aluminum foil 😂
Old people call it Tin Foil....
Why do people say Himalayan Sea Salt ? There is no sea near the Himalayans Lol
#gohighcarbvegan FOR THE ANIMALS, FOR THE PLANET, FOR YOUR HEALTH ❤️
yess!🍍🌞💕
+Katja biebs 😘👌🏻
+jelena obretkovich
your health is not necessarily better on high carbs because that is inclusive of a lot of bad junk food too. how about encouraging to go for unprocessed and fresh food as possible. not including faux meats either.
#meatforlife
D EL Yes of course. Whole plant carbs are the best. :)