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Article: HOME CURING MAKES BEST CORNED BEEF.(AT HOME)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- March 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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 ...