Article: HOME CURING MAKES BEST CORNED BEEF.(AT HOME)

Byline: Joyce Rosencrans Post home editor

The latest issue of Cook's Illustrated magazine included an illuminating study of corned beef. After dozens of taste trials, the magazine's designated corned-beef expert concluded that commercially cured corned beef is less delicious than home-cured corned beef.

The next round of experiments indicated that adding sodium nitrate for pink color is unnecessary for the home recipe. Just salt was the curing agent in that article's ultimate home-cured corned beef.

Then the brand-new ''San Francisco Chronicle Cookbook'' (Chronicle Books, $18.95) landed on my desk. This is the newspaper that helped launch a ...

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