Please Help: "Uncured" Corned Beef

TheCatinTX said:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Does that mean it's not going to tasted like Corned Beef?
Is there something I could do to it before I cook it to
help? Would "curing it" be the same as putting it in brine
for a day or so?

If anyone could help me, I would appreciate it. Thanks in
advance. CatinTX

What brand is it, and what *exactly* does it say on the
label? I don't think it's possible to have uncured corned
beef, but it might be cured with just salt, spices, and
sugar, with no sodium nitrite or nitrate.

Are you sure it doesn't say "uncooked"?

Bob

Quoted message said:

(TheCatinTX) says:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Does that mean it's not going to tasted like Corned Beef?
Is there something I could do to it before I cook it to
help? Would "curing it" be the same as putting it in brine
for a day or so?

If anyone could help me, I would appreciate it. Thanks in
advance. CatinTX

If beef is corned it's cured.... could be cured with just
salt (NACL) and no Nitrites, but it's still cured. But you
say yours is red, so it is corned with nitrites.

What brand is it... check for a Website, perhaps the company
will offer an explanation.

Then again it's Texas, maybe you misread the label and
it actually says "beef brisket (not cured)"... I don't
think corned beef brisket exists in Texas, only uncured
brisket for Qing.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

zxcvbob said:

TheCatinTX said:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured". Does that mean it's not going to tasted like
Corned Beef? Is there something I could do to it before I
cook it to help? Would "curing it" be the same as putting
it in brine for a day or so? If anyone could help me, I
would appreciate it. Thanks in advance. CatinTX

What brand is it, and what *exactly* does it say on the
label? I don't
think it's possible to have uncured corned beef, but it
might be cured
with just salt, spices, and sugar, with no sodium nitrite
or nitrate.

Are you sure it doesn't say "uncooked"?

Bob

Is this it?
<http://yorkshirefarms.com/labels/label_ckcornbeef.htm>

-Bob

PENMART01 said:

Quoted message said:

(TheCatinTX) says:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Does that mean it's not going to tasted like Corned Beef?
Is there something I could do to it before I cook it to
help? Would "curing it" be the same as putting it in brine
for a day or so?

If anyone could help me, I would appreciate it. Thanks in
advance. CatinTX

If beef is corned it's cured.... could be cured with just
salt (NACL) and no Nitrites, but it's still cured. But you
say yours is red, so it is corned with nitrites.

I found a brand that is cured without nitrites, and it's red
because they add... beet powder! (I posted a link in my
other message)

Seriously, Bob

zxcvbob <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I found a brand that is cured without nitrites, and it's
red because they add... beet powder! (I posted a link in
my other message)

Seriously, Bob

Send some to barb! She likes beets!

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

On 15 Mar 2004 22:44:26 GMT, [email hidden] (TheCatinTX)

Quoted message said:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Does that mean it's not going to tasted like Corned Beef?
Is there something I could do to it before I cook it to
help? Would "curing it" be the same as putting it in brine
for a day or so?

Usually 'uncured' in the health-food speak just means no
nitrates, nitrites, or phosphates.

It'll still taste mostly like corned beef.

-sw

at Mon, 15 Mar 2004 22:44:26 GMT in
<[email hidden]>, [email hidden]
(TheCatinTX) wrote :

Quoted message said:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Apparently, U.S. law forbids labelling something as "cured"
if it does not contain nitrates or nitrites. IMHO this is
pretty silly, and contradictory to common-sense experience -
I'm willing to bet 9 people out of 10 would consider a meat
cured only with salt to be "cured" and would wish to see it
labelled as such. To me, the requirement that it be labelled
"uncured" is misleading and leads to consumer confusion,
like what you've experienced.

--
Alex Rast [email hidden] (remove d., .7,
not, and .NOSPAM to reply)

TheCatinTX said:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Does that mean it's not going to tasted like Corned Beef?
Is there something I could do to it before I cook it to
help? Would "curing it" be the same as putting it in brine
for a day or so?

If anyone could help me, I would appreciate it. Thanks in
advance. CatinTX

By definition "corned" beef is cured. That's what corning is
- a method of curing. So I don't know what the hell you've
got. Unless they mean that it's the same cut used to make
corned beef, but just not corned yet. As in a fresh ham, is
the same cut that is used to make ham but it hasn't been
cured. Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

"TheCatinTX" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I bought a corned beef (which is red and looks like
"normal" corned beef)

from

Quoted message said:

Whole Foods today. It was covered with frost, so I didn't
notice the

package

Quoted message said:

says: "uncured".

Does that mean it's not going to tasted like Corned Beef?
Is there

something I

Quoted message said:

could do to it before I cook it to help? Would "curing it"
be the same

as

Quoted message said:

putting it in brine for a day or so?

If anyone could help me, I would appreciate it. Thanks in
advance. CatinTX

See below:

Dimitri

corned beef Beef (usually BRISKET, but also ROUND) CURED in
a seasoned BRINE. Sometimes the brine is pumped through the
arterial system. The term "corned" beef comes from the
English use of the word "corn," meaning any small particle
(such as a grain of salt). Two types of corned beef are
available, depending on the butcher and the region. Old-
fashioned corned beef is grayish-pink in color and very
salty; the newer style has less salt and is a bright rosy
red. Much corned beef is now being made without nitrites,
which are reputed to be carcinogenic.

© Copyright Barron's Educational Services, Inc. 1995 based
on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon
Tyler Herbst.

Alex Rast said:

at Mon, 15 Mar 2004 22:44:26 GMT in <20040315174426.09510.00001489@mb-
m12.aol.com>, [email hidden] (TheCatinTX) wrote :

Quoted message said:

I bought a corned beef (which is red and looks like
"normal" corned beef) from Whole Foods today. It was
covered with frost, so I didn't notice the package says:
"uncured".

Apparently, U.S. law forbids labelling something as
"cured" if it does not contain nitrates or nitrites. IMHO
this is pretty silly, and contradictory to common-sense
experience - I'm willing to bet 9 people out of 10 would
consider a meat cured only with salt to be "cured" and
would wish to see it labelled as such. To me, the
requirement that it be labelled "uncured" is misleading
and leads to consumer confusion, like what you've
experienced.

Aha! That would explain the whole magillah. People were
curing meats and other things with salt long before there
were nitrates. Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

Kate Connally said:

Aha! That would explain the whole magillah. People were
curing meats and other things with salt long before there
were nitrates.

Saltpetre has been in use for many centuries - long before
the USDA and FDA came along.

-sw

TheCatinTX said:

Whole Foods

Your first mistake.

--Blair "Makes Safeway look
culinarily clued."

Blair P. Houghton wrote in message ...

Quoted message said:

TheCatinTX said:

Whole Foods

Your first mistake.

--Blair "Makes Safeway look culinarily clued."

?

--
Saerah

TANSTAAFL

"Strange women lying in ponds distributing
swords is no basis for a system of government. Supreme executive
power derives from a mandate from the masses, not from some
farcical aquatic ceremony."

zxcvbob said:

I found a brand that is cured without nitrites, and it's
red because they add... beet powder! (I posted a link in my
other message)

Beet powder? Isn't that where MSG comes from?

--Blair "I wonder where
Nitrates come from."

Steve Wertz said:

Kate Connally said:

Aha! That would explain the whole magillah. People were
curing meats and other things with salt long before there
were nitrates.

Saltpetre has been in use for many centuries - long before
the USDA and FDA came along.

I still think meat was being cured with only salt before the
discovery of saltpeter. The only thing the addition of
saltpeter and nitrates does is improve the success of the
curing and making the results able to be kept longer. Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

Blair P. Houghton said:

zxcvbob said:

I found a brand that is cured without nitrites, and it's
red because they add... beet powder! (I posted a link in
my other message)

Beet powder? Isn't that where MSG comes from?

--Blair "I wonder where Nitrates come
from."

No.

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