Drago
Legendary Member
- Location
- Suburban Poshshire
I'm more concerned about the texture and flavour of the usual stuff, I don't eat it . But the real thing from a Jewish deli is yummy.,
And makes farting very risky 🤣🤣The real thing from a Jewish deli would be called salt beef which is made from a large piece of brisket, brined in goodness knows what for a week, then cooked.
As a whole joint, it does look much nicer when sliced.
I'm not familiar with the factory corning process, but it's minced beef which is held together by cold set fat, so straightaway it has a presentation problem.
They might brine it for a week in lots of lovely herbs and spices, but factory usually means 'cheap and lots of short cuts' so the taste will inevitably be inferior to deli salt beef.
Incidentally, the brining process is heavily reliant on salt, and used to include saltpetre - one of the main components of gunpowder.
That's frowned upon now, not least because it's poisonous if taken in too large a quantity.
And am counting on the idea that it can be carried for a while once free to roam outside the tin, thanks to what I assume are a fair amount of preservatives.
The main preservative is salt, so I wouldn't worry too much about any others.
The real thing from a Jewish deli would be called salt beef which is made from a large piece of brisket, brined in goodness knows what for a week, then cooked.
As a whole joint, it does look much nicer when sliced.
I'm not familiar with the factory corning process, but it's minced beef which is held together by cold set fat, so straightaway it has a presentation problem.
They might brine it for a week in lots of lovely herbs and spices, but factory usually means 'cheap and lots of short cuts' so the taste will inevitably be inferior to deli salt beef.
Incidentally, the brining process is heavily reliant on salt, and used to include saltpetre - one of the main components of gunpowder.
That's frowned upon now, not least because it's poisonous if taken in too large a quantity.
not scrimping on the carbs there dave?Decision made. Lunch will be corned beef and onion** butties with a few chips.
**that might end up being pickled onion.
I am a growing lad and need to keep my energy levels up.not scrimping on the carbs there dave?
I quite like Lidl shallotts for onion duties in sandwiches/wraps and the like - quite often on special offer - they keep for a fair old while in a well chilled fridge - just make sure that they stay dry.