| Topic List | Page List: 1 |
|---|---|
| Topic | My customers loved the corned beef pizza I designed. |
| ReturnOfFa 03/18/21 2:15:55 AM #59: | UnknownNobody posted... Fa, all corned or salted beer started with fresh beef. Whether I do it in 2 days or canned for months, doesn't make it not corned beef if I'm using typical corned beef seasonings and utilizing a prolonged preparation method.buddy, what is with you moving the goalposts around haphazardly here? now: we're comparing "2 days and canned for months"!? then: we were comparing "more than a [sic] several hours" to 10 days XD. 5 days in some circumstances....10 in the first example you posted :/. Dry cures are possible in a full day if you bury your meat in salt. I also see wet curing methods that are a couple of days. Those are real methods of curing unlike the word salad you tossed together. oh here's another "Curing" definition.... "Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis." much respect to Alton Brown also btw. great man. I'm sure it was tasty, that drizzle sounds dank, but come!!! On!!! Brothaaaahhh!!!!! --- girls like my fa ... Copied to Clipboard! |
| Topic List | Page List: 1 |