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Article: Try corned beef hash for St. Patty's.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- March 11, 2002
- Author:
CopyrightCOPYRIGHT 2002 Knight-Ridder/Tribune News Service. 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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Today's lesson: Corned beef is a time-honored St. Patrick's Day tradition, but this year we break the mold by taking all the flavors of corned beef and cabbage and turning them into a dashing hash.
What is corning or pickling meat? The term "corned" comes from Anglo-Saxon tribes of Britain, where the beef was cured in rock salt crushed to the size of wheat kernels, called corns. Corning or pickling preserves meat by adding salt, which inhibits growth of microbes by drawing out moisture. Corning continued after refrigeration as a seasoning process.
Why does corned beef taste so good? The pickling spice blend accentuates the flavor of the beef.
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