Poll of the Day > My customers loved the corned beef pizza I designed.

(+) Yeah! (+)

We didn't even make them sign an NDA.

Mmm boiled salty brisket

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Clench281 posted...

Mmm boiled salty brisket

Not salty. I finish mine in the oven then put it on the pizza.

UnknownNobody posted...

Not salty. I finish mine in the oven then put it on the pizza.

But it's salty by definition

Corn literally refers to salt

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8 fat guys loved it.

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Clench281 posted...

But it's salty by definition

Corn literally refers to salt

And I'm a chef. And this isn't a time period where salted beef is needed.

I reduced the salt in the beef knowing the cheese on the pizza would add it.

So as a chef you know that corned beef is naturally salty because it's cured

And as a chef you could have said something actually insightful like "I made it less salty by soaking it in water overnight" or something, but instead your response was "it's not salty, I put it on pizza" ?


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yeah its called corned beef because its brisket with corns of salt inside of it. not much of a chef, are you?

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They're implying that they cured the beef themselves.
But, like, you still need curing salts.

I'm sorry that my initial answer wasn't detailed enough for you. The second answer definitely was. Why the hostility?

Is this guy Sunny or someone making fun of Sunny? Poe's law is in full effect.
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Also, the brisket didn't come presalted. It was an unseasoned brisket we slow boiled with the appropriate spices and less salt. Then finished in an oven with a rub. Not your everyday corned beef.

You might want to reread things if you can't realize you escalated things with your "and I'm a chef" comment after playfully commenting about the definitions of the product

And no, your answer still has failed to explain how you made corned beef that isn't salty, whether that be by normal curing and then soaking, or doing a low salt cure (substituting sugar for example) or what

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UnknownNobody posted...

Also, the brisket didn't come presalted. It was an unseasoned brisket we slow boiled with the appropriate spices and less salt. Then finished in an oven with a rub. Not your everyday corned beef.

So it wasn't even corned beef

Ok

Thank you for finally explaining

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Clench281 posted...

So it wasn't even corned beef

Ok

Thank you for finally explaining

this is what I was waiting for XD

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Clench281 posted...

So it wasn't even corned beef

Ok

Thank you for finally explaining

No, it was. Still being hostile. Why?

Having slightly less salt doesn't make it not a corned beef. Modern corned beef doesn't start salted. We can use fresh cuts of brisket now. Maybe you need to update your recipe book.

UnknownNobody posted...

No, it was. Still being hostile. Why?

Having slightly less salt doesn't make it not a corned beef. Modern corned beef doesn't start salted. We can use fresh cuts of brisket now. Maybe you need to update your recipe book.

Being uncured means it isn't corned beef.

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Clench281 posted...

Being uncured means it isn't corned beef.

I'm sorry but you're mistaking canned corned beef with freshly prepared corned beef. You're hostility is still unwarranted.

Can you define corned beef for us non-chefs

Include references please


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Hey guys I made pancetta by just dicing pork belly.

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Clench281 posted...

Can you define corned beef for us non-chefs

Include references please

Clench, I have discovered a new type of pickle.
I take a cucumber, get it wet, and tada, a pickle.

Clench281 posted...

Can you define corned beef for us non-chefs

Include references please

https://www.cheatsheet.com/entertainment/alton-browns-corned-beef-recipe-labor-love.html/

I don't brine for 10 days like him but I'm still making corned beef. There is more to corned beef than salt. We aren't making military rations.

There is no way this isn't intentional.

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Nevermind guys, this is definitely sunny. No imitator could dumb themselves down to this level.
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Clench281 posted...

There is no way this isn't intentional.

I intentionally made a corned beef pizza for St. Patrick's day. Next year's will be better.

GanonsSpirit posted...

Nevermind guys, this is definitely sunny. No imitator could dumb themselves down to this level.

Such hostility is unwarranted, unneeded and unwanted.

okay hostility aside, by definition, what youre referring to technically isnt corned beef.

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Clench281 posted...

There is no way this isn't intentional.

It's intentional in the sense that he can't admit when he's wrong, so he just keeps doubling down on an obviously wrong statement. Sunny does this in almost every topic he makes.
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he definitely hams up on the being dumb because he knows it triggers us lol

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DirtBasedSoap posted...

okay hostility aside, by definition, what youre referring to technically isnt corned beef.

Fresh corned beef predates canned/presalted corned beef.

UnknownNobody posted...

Fresh corned beef predates canned/presalted corned beef.

not gonna refute that at all because its totally correct... buuuut, based on your posts in this thread, technically, by definition, it wasnt corned beef.



unless Im reading your posts wrong and you did in fact cure the brisket with corns of salt.

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Nice wiki post. But still, it is possible to salt cure your own beef.

Much like clench, dsb and others are trying to do with this topic.

UnknownNobody posted...

Nice wiki post.

?

UnknownNobody posted...

it is possible to salt cure your own beef

I never said otherwise

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UnknownNobody posted...

Not salty.

see?

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I dont mind using salt, but all of the sodium in this topic doesnt do a body good

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DSB, I'm not going to explain how you can use the sous vide cooking method to minimally and nominally salt cure meat. Keep eating your canned salted meat.

If... if you cook it... it's not cured.

I like corned beef but I'm not sure if I'd like it on a pizza. Idk. I'd try it at the very least.

shadowsword87 posted...

If... if you cook it... it's not cured.

Pepperoni is usually cooked despite being cured.

Wait. Hold up. Sunny. Are you seriously saying that sous vide cooking meat is the same as a 10-day salt brine cure? Like, you shared the Alton Brown recipe but mentioned you left out the critical and key step that makes it corned beef...

JigsawTDC posted...

I like corned beef but I'm not sure if I'd like it on a pizza. Idk. I'd try it at the very least.

I paired the corned beef with mozzarella, raw red onion, raw brussel sprouts and swiss cheese. After cooking, a mild horseradish/vinegar sauce drizzle.

Yes and so is bacon.
It's still supposed to be cooked, but it's fine to eat it if it's done right.

JigsawTDC posted...

Wait. Hold up. Sunny. Are you seriously saying that sous vide cooking meat is the same as a 10-day salt brine cure? Like, you shared the Alton Brown recipe but mentioned you left out the critical and key step that makes it corned beef...

Sous vide is a great way to infuse salt and flavor.

This isn't commercial corned beef. This is authentic cooking. I also said I didn't do a 10 day brine.

shadowsword87 posted...

Yes and so is bacon.
It's still supposed to be cooked, but it's fine to eat it if it's done right.

Salted beef can be eaten without heat. That's why it is salted and canned. But I don't need to cook with presalted meat.

UnknownNobody posted...

Sous vide is a great way to infuse salt and flavor.

This isn't commercial corned beef. This is authentic cooking. I also said I didn't do a 10 day brine.

AHAHWASUIEHFOISWUDFH SDKJHVB

this is authentic you UNCULTURED SWINES!!!

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https://amazingribs.com/tested-recipes/beef-and-bison-recipes/traditional-corned-beef-and-cabbage-recipe

I think we can forgive Sunny for being misguided, I mean, there's tons of recipes out there doing the same. Reminiscent of the Jamie Oliver Paella fiasco. You ought to be able to admit it's non-traditional, seeing as corned beef is cured...and curing is not remotely possible within a few hours........

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Uncured Fa, uncured.

*cast Curaga, Remedy, Dispel*

ReturnOfFa posted...

and curing is not remotely possible within a few hours

I definitely used more than a several hours.

UnknownNobody posted...

Uncured Fa, uncured.

*cast Curaga, Remedy, Dispel*

I extended the olive branch my man. It's an uncured, salted brisket. Fantastic. Be proud.

"Corned beef is salt-cured brisket of beef." seems to be the verdict from the vast majority of beefy sources.

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What else comes on the pizza?

When I saw the title it made me think Rueben. Which is not a pizza style I have seen before, yet also would be curious to try. Either way, corned beef could be good on pizza, I believe the feedback.