/ck/ - Food & Cooking

If you're a regular on /tv/, now is your chance to laugh at me.

There isn't much to this part of the recipe.Get a bowl and gather your ingredients. Add salt peter and juniper berries if you have it, I did not because I was unable to find them. I didn't even mix them up, just gathered them to make the adding process easier. No need to dirty up dishes with all those separate, tiny dishes for individual seasonings.

>1c kosher salt
>1/2c brown sugar
>1 cinnamon stick, broken into pieces
>1tsp mustard seeds
>1tsp black peppercorns
>8 whole cloves
>8 whole allspice berries
>2 bay leaves, crumbled
>1/2tsp ground ginger

This is the pickling brine in which you will put your flat-cut brisket.

finish your thread on /tv/ you fool. People are interested.

Greetings from /tv/

>>5153711
/tv/ reporting in

Two quarts of water in a large pot, add the seasoning you just had in the bowl. Turn the heat up to high and wait until the salt and sugar are completely dissolved.

The other seasonings may not fully dissolve, but that's okay. Go ahead and turn the heat off once there is no more salt and sugar visible.

That's a big piece of meat

>>5153743
FOR YOU

>>5153743
for u amirite

/tv/ is here lets cook this shit bro.

Go ahead and get your ice ready. You need two pounds.

Kitchen scales would be handy, but I have to rely on bromath to get this done.

>16 cups per gallon of water
>8.4 lbs per gallon of water
>16c/8.4lbs = ~1.9 cups per pound, roughly
>ice is less dense than water, also take into account the area not covered by ice cubes
eh, a little over 4 cups of ice

Put your ice into the concoction and stir to help hasten the cool-down.

JUMBO BAG BITCH

2.5 gallon size bag for the water mix and your beef. A 2-gallon bag would have worked fine, too.

if there's something i know absolutely nothing about, it's cooking
i'm also poor and can't buy good ingredients

maybe in a few years when i get my engineering degree...

Proceed with the corned beef. Keep your pedo garbage to yourselves, visitors.

The recipes says to wait until it's 45 degrees. It says to put it in the fridge until it reaches that temperature. Personally, I didn't see the point in waiting that long. The temp read 71F and I knew it would continue to cool over the next several minutes, so I decided to go ahead and add it.

Have you done this before OP? A comment on the link you posted mentioned the meat greying due to the lack of salt peter. I don't think it'll be amusing to wait 10 days only to see that your meat has greyed out.

>>5153767
I'm glad you've brought this up, anon. Yes, this is my first time. Yes, I am aware that my meat will grey out

>SURPRISE!

I'm color blind! So I honestly can say that I truly do not care. Nevertheless, if I can find some type of curing salt or even pickling spice that will work for it, I'll add it to my bag.

Here's the meat in the jumbo bag. I will say that adding the pickling brine to this by yourself is a bit tricky. Take your time. There is no hurry.

I don't expect my bag to leak. I imagine I'm pretty fucked if that does happen, but hey, gotta take some risks sometimes.

>>5153781

I don't think the greying out has anything to do with it looking bad, grey meat is a safety issue no? Does being colour blind prevent food poisoning?

And now... we wait. 10 days.

I'm making this post as of 09:56AM EST on January 31st, 2014. I work third shift and will be getting home just in time to hit the 10 day mark on February 10th, which is when I expect to cook this.

my housemate actually just made a couple kilos of salt beef. it was fucking killer and i used the broth (not the pickling brine) to make a french onion soup. he also left me enough to make a great bagel.

you should've trumped up the saltpetre dude.

>>5153791
post a reminder in /tv/

>>5153791
Very brave of you to present this to /ck/ without knowing the outcome... I'm excited to see the results.

>>5153740

Should have had the water on gentle boil before adding other ingredients, recipe ruined, throw it all out and start again. This time do it right!

I am glad you are trying this out. I didn't want to use the saltpetre and juniper either. I consider this a trial run. I was going to use the alton brown and then try this recipe http://nourishedkitchen.com/home-cured-corned-beef/ and compare them.

I don't care if it doesn't come out bright red/pink either.

>>5153767

Second fuck up, should have let it cool completely, enjoy ur bacteria stew and chronic food poising.

In this moment, I am euphoric

>>5153790
in this circumstance the meat is curing, grey meat would be an issue of safety or toughness/tasting bad/poor quality if it was raw or cooked.

>>5153800
I like to jump head-first sometimes, that way they can experience it the same way I did, for better or worse.

>>5153809
>I didn't want to use the saltpetre

Why not? You know that's an important part of the recipe, right? Saltpetre is potassium nitrate. It's in there so you don't kill yourself with botulism or other bacteria while the meat sits in the brine for that long. You can use curing salt aka prague powder instead.

>>5153810
You're dumb.

Guys he's color blind, he can eat spoiled meat

>>5153810
>not enjoying a fine bacteria stew in the morning
> year of the little baby geebus 2014
shiyguddy you guys

If you get sick will you record the sounds?

>>5153825
There are several ways to make corned beef, You don't have to use pink salt or saltpeter if you don't want to, or can't find them easily. These are a few: http://www.pickl-it.com/blog/631/healthy-gray-corned-beef/
http://nourishingjoy.com/homemade-traditional-corned-beef/
http://www.moonmeadowbeef.com/recipes/Home-cured%20Corned%20Beef.pdf

I can't find juniper berries either, so I usually just buy a commercially blended pickling spice since it includes juniper berries.

You're a Corned Beef
For Stew

>>5153840
>I can't find juniper berries either,

How is this possible? You have the internet!?

>accidentally posts to wrong board
>More replies from /tv/ than /tv/ gives to itself
This is how you draw attention to your thread I guess.

>>5153866

I make corned beef at home all the time. I don't use saltpeter, though, and it's fine without it. I also don't simmer my corned beef, I roast it in the oven with a mustard-based glaze. It is truly god tier.

>>5153885
I like a little crosscontamination... I'm currently browsing /tv/ for the fist time in months, far less waifu shit than I expected.

>>5153882
I don't see the point in buying a package of juniper berries JUST for one recipe. They would go stale before I got more than two or three uses out of them. I also like to buy spices that I can smell or inspect before I buy them so I know what sort of quality I am getting.

>>5153882
amazon doesn't take food stamps :(

>>5153827

You're an idiot.

>>5153899
>rubber
>glue
>blah blah blah

Holy fuck, 10 minutes and the /tv/ thread is gone. I didn't know they were as fast as /b/...

>>5153919
Not hardly. It was only on page 3. We have a power-mad janitor who has some strange ideas of what 4chan should be.

>>5153919
Mods, I bet.

>>5153832
>>5153825
>>5153819
>>5153810
http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/

This person doesn't use any salt peter in their recipe. Also, you don't HAVE to have salt peter in something to can/jar/pickle it.Tomatoes can be jarred with just themselves and water.

I did manage to find some curing salt. Should I boil some water, allow it to dissipate and cool, then add it to my beef in the fridge?

>>5153979
>>5153969
Ah, I see. Hopefully he didn't ban you too ginger.

>>5153711
even in the shitty pic the edge of OP's knife looks fucked up.

>>5153986
Nah, I didn't get banned. Unfortunately, that was not the first time, nor will it probably be the last, that I've accidentally posted on /tv/ instead of /ck/. They really are just the two boards I frequent the most here on 4chan, so when I create a new thread I just start typing away in the box at the top of the screen.

>>5153996
I know that feel with /out/ and /ck/ but I always double check before posting a new thread.

>>5153979
By the way good luck. The cooled curing salt suspension is probably okay, just mix it up again when you add it.

Just throwing this question out again:

I found some curing salts finally, if I boil some water and add the amount to it, can I add that to my corned beef, or would it not matter?

>>5154015
>tfw my dad put my knives somewhere and doesn't know where since they moved
>had a Koster Bushcraft in there

>>5154028

as long as it's a small amount of water it should be fine.

i'm not sure boiling to dissolve is even necessary.

>>5154040
Eh, I figure I will do it just to help stir it in faster. Thanks for the reinforcement, I'm going to add it right now.

>>5154032

Sooner or later they'll reappear. I have two rather pricey whetstones that were mislaid in a great house spring cleaning and weren't found until last year ... 15 years later ...

I may occasionally post in this thread, but it will be 10 days before the pickling brine will have ran its course. I will post back on February 10th hopefully, so I can continue with cooking this corned beef.

>>5154121
A 10 day thread is doable on /ck/, Just bump from time to time when it's in the lower third of the catalog. I'll look out too.

If anyone has experience corning beef, please feel free to provide any suggestions, criticisms or comments. I will more than likely try to make this again later, especially if this doesn't turn out well.

>>5153979
Thanks to the /tv/conversation I made gulasch again. This time a fruity approach with potatoes:

1kg beef
800 g onions
1/4 celeriac (because it was lying around in the fridge)
juice of 2 oranges
2 toes garlic
2 big potatoes
2tbsp tomato paste
1 splash smokey bbq sauce
1tbsp brown sugar
300ml beer (Helles)
700ml light vegetable broth
1tbsp cumin
2tbsp majoram
4tbsp paprika powder
rasps of a lemon peel
a splash rice vinegar
oil, salt'n'pepper

I browned the meat in a little oil and removed it.
Diced the onions and the garlic, roasted them on high heat with the paprika powder, deglaze it with the vinegar and add the beer and half of the broth.

Cook for a few minutes, then puree the onions with a stick mixer (or don't if you like it chunkier).

Add the rest of the stuff (without the potatoes), boil everything up and let simmer with a lid on for 2 hours.

After 1,5 hours add the diced, peeled potatoes and let simmer without lid now to reduce the liquid.

Rice is yellow because we found a 500g sack of fucking turmeric with date of use 2013 in my grandmas house lol.

It is pretty good!

>>5153809
Saltpeter is like sodium nitrate/nitrite, its a preservative. That might have an effect on the meat going bad. Think about it, would you store a chunk of meat like that in a non-acid bag of water for 10 days and expect it to stay fresh?

Chemistry guy here, the saltpeter might actually be important, but its also not good for you and contributes to things burning violently and exploding in your kitchen, which is probably why it is hard to find, with all the fear of people blowing stuff up.

The salt acts as a preservative for a while, but I wouldn't brine more than a week without nitrates/nitrites. The reason for brining so long in the first place is because it takes a long time for nitrate to penetrate and preserve the meat.

A nitrate free brine will taste different and won't preserve the color but it will still be good and won't take as long to season the meat.

Next cover it in peppercorn and coriander and smoke it to make pastrami.

>>5153711
fried eggs every day

>>5155213
Don't follow.

>>5154489
Looks good as always buddy. I'm surprised to see the fruity approach with beef... I usually do that with fish, chicken or pork, but not beef. May have to give it a try sometime. Oh, and I finally tried the ham and cheese snails. They came out great too, but I used Colby cheese. I think I'll use a different cheese next time.

>>5155182
>>5154957
>>5154904
http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/

It isn't necessary to use salt peter, just for color.

enjoy your food poisoning, retard

>>5156019
Salt peter isn't necessary.

>but it's for the curing process
>mah botulism!

That was before refrigerators, dumbass. My meat isn't sitting in a barrel in my cellar for a month. It's in my refrigerator, contained in a ziplock bag. It is going to be okay. Perhaps not pink, but it'll be perfectly edible and delicious still.

Feel free to stick around and mock me for being wrong when the time comes, though, if you're confident enough that's going to happen.

>>5154241
>taking a photograph of your monitor
>any year
IT'S 2014 AND PEOPLE ARE STILL DOING THIS

>>5153743
that's what she said

/tv/ up in this shit.
..though I tend to hang out here more often. I just don't know enough about cooking to fully consider myself a resident of /ck/.
Perhaps some day.
Good luck OP.
If it turns out, i'll have to try it myself. My tax check will be in by then and i'll have the money to blow.

>>5156052
Yes, I'm quite confident it will happen.

Excellent call, OP. I think I'm going to make this. I even have some juniper berries that are probably like 40 years old that came from my grandma's house.

I think corned beef and cabbage is also a traditional dish.

>>5156127
I actually hate cabbage, which, much to my surprise, was surprisingly okay on the reuben I had. I don't know if I'm going to make it with cabbage yet, but I'll probably at least give it a try... because why not?

>>5156090
It's too bad that others on the Internet have experimented with the EXACT recipe I'm using and turned out fine for them. Got enough Germ-X for your bubble, boy?

Alton brown, the patron saint of /ck/
good luck to you Anon

>>5153753
a pints a pound a world around

>>5155992
I've never tried a fish stew, what kind of fish would I use for something like that?

Bump.bmp

>>5156052
not using nitrite/nitrate isn't that important, but it does change the flavor slightly. if you aren't using them there isn't really a reason to brine for so long.

>>5157470
Yeah, I also took this into consideration. I may choose to cook it in a few days.

>>5156390

If your town has a fish/seafood market, ask them for the scraps like fishheads and such. Boil all that to make your fish stock. Whatever they have should be fine. Then use the fish stock to make your stew.

>>5157532
So I don't replace the stew meat with fish(fillet) of some kind too?

>>5157536

From doing a quick search, the first couple recipes for fish stew have the following-

cod, halibut, or grouper - halibut, cod, sole, red snapper, sea bass - clams - redfish fillets or other firm white fish, such as snapper, drum, or grouper

Just ask the fishmonger what would be good in a stew, what they have, what's on sale, etc. They could probably give you some good secrets to cooking fish.

>>5156147
You ever had Kimchi or Sauerkraut. I can't stand cabbage normally but god damn when you ferment it it tastes amazing.

>>5157545
Thanks mate... I'm still a little opposed to making a fish stew, I've never had one and I imagine it quite... fishy. Maybe I'll find a restaurant that does that first. Is there any nationality especially known for fish stews?

>>5158489
I've hated sauerkraut for as long as I can remember, but it was pretty delicious on that reuben that I ate. Maybe it was because the sauerkraut was fried, not boiled?

>>5158502
I'm curious in regards to this too.

>>5158502
I just know of the coastal italians making some, but it's not "stewing" in the sense of cooking for a long time, you boil the vegetables and then add the fish, let it boil up one time and serve it immediatelly. Fennel, celery and carrots are good vegetables, bay leaf, dill and parsley are good spices.

>>5158886
I read this thread and the meatup thread right before I went to bed... and I had a really strange dream. Some of us met in a shabby bar for some beers and then OPIATE showed up, somehow bringing gingers corned beef, still in the plastic bag. he threw it on the table, revealing a really disgusting piece of beef, grey and shaped like a baseball; it also slightly bounced off the table, suggesting a rubberlike consistency. He said "This fucker Ginger wanted to leave it in the fridge for 10 days, that's way too long, I did him a favour for removing it after two days." Then everyone went crazy on him, shouting "Ya blew it - You stupid asshole - >implygin - fuckin tripfag"etc and they forced him to eat the meatglob. Then someone said "It was doomed from the start, he didn't even use saltpeter.

What the fuck /ck/. That was some scary shit at the time, I was glad I woke up.

>>5159217
Coastal Italian here.
That's more a French thing, actually. Especially with the fennel.

>>5158502
Bouillabase is a more famous French fish stew. I like cream stew with salmon or fishballs. That's a Scandie thing and it's delicious. We do a long stew of salted cod in Italy and in Sicily, they do a stew of various fish that are very difficult to find outside of their area, but it's made with cumin and paprika and chilies and it's fucking nom. I think it's one of the oldest foods still eaten in Italy today, dating back to the Emirates, perhaps (minus paprika and chilies, of course).

>>5156147
>>5156147
If you boil the kraut it gets even squishier than normal, and the brine doesn't taste as good (dilluted). Use full strength, raw, and squeeze most but not all of the juice out of it. That way it won't steam your sandwich. And also I give it a quick zap in the microwave before using so that it doesn't cool down the inside of the sammich before the bread finishes toasting.

>>5159239
kk thanks, I just ate something like that in ancona one time.

You know what I really like to make with curved beef?

Lasagna. I don't know why but I like the taste

>>5159245
Odd. I'd expect some like that on the Blue Coast (due to former Napoleonic-French hegemony in that area) but not on the Adriatic side. It's a common dish in Nice (which use to be part of Italy) and coastal Liguria. Also very popular amongst Corsicans (who speak an Italian dialect and whose island used to be part of Italy).

>>5154957
> Saltpeter
> Charcoal from the stove

That's how fireworks were invented a bazillion years ago.

Oddly the discovery of vulcanization (thereby being able to use rubber for something other than a novelty) happened on the stove too.

>>5159217
That's a very strange dream. Do you dream about 4chan often? Going into work naked?

I looked up the recipe before I started it. Don't think I would blow $30+ on a meal that I thought I was going to ruin. The salt is what preserves the meat... the salt peter really just keeps the color.

bumping to see how this turns out

soon

>>5159248
>curved beef

>>5158502
I had a fish stew while I was in China for a study abroad. It was pretty spicy, but one of the best dishes I had while I was there.

I think I remember onion and mushroom, probably some cabbage, it was quite spicy, maybe had szechuan chilis in it. Fish still had the bones.

>>5161955

>2014

>not curving your beef

>>5158886
because you are a cocksucking name-fag.

fucking cancerous shithead.

>>5161996
He's tripping because of oc thread you fuckhead.

>>5161966
>being so poor you cant afford naturally curved beef

>>5162036
Yeah, I've had people request it before so I figured I probably should.

>>5159248
I don't get this. what's corned beef?

GINGER HOWS IT COMING

YOUR MEAT ROTTEN YET?

>>5163118
Most certainly not.

>>5162970
what is CURVED BEEF?! i mean

OP here, thinking of going ahead and cooking it tomorrow. Still haven't decided, will post back if I do.

>>5165306
Hey, how are you going to cook it again? I wouldn't simmer it completely in water, myself, i'd put it in a pan resting on top of some thick-cut onion/celery/carrot with just a LITTLE water in the bottom of the pan, cover with foil, then roast it for the recommended 3 hours. That's just me, though, I'm not a fan of boiled meat.

>>5165403
Originally, I intended to use the recipe in the OP. If I do it your method, I need a suitable container for a toaster oven... I don't have any dishes that are big enough to fit in my toaster oven.

>>5162234
>being so poor you cant afford a decent meat curver

>>5153827
And you've never worked in food service.

>>5165417
Oh, well then yeah, I guess you're stuck boiling/simmering it.

Good luck anyway.

>>5165442
71F isn't that bad. I'd agree if he'd just immediately refrigerated it though.

>>5165446
Eh, it was probably closer to in the 50s... it was sitting in an ice bath in my sink (in its own pot of course) to reinforce cooling down faster. I took a picture of it at 71 degrees, but let it sit for a few more minutes as I prepared everything else. I'm not too worried about it.

Though this is good to know, because I've never worked with food aside from at a pizza place (as a driver no less) and I've definitely made the mistake before. Though I've never gotten sick from it, I'll keep in mind for later.

>>5164728
DID YOU PUT IN SALT PETER

>>5164728
what is the white shit? looks like it's getting moldy

Dry rubs are less work and taste better. Also, don't corn without pink salt or saltpeter unless you like brown and weird-tasting,

>>5166334
I think it is beef fat.
>>5166347
You should try another recipe, the ones I have used that omit the saltpeter or pink salt turned out fine. They didn't have the rosey pink hue, more of a dull brown hue, but they tasted great. Usually whey (not whey powder, but liquid whey) is used. I especially enjoy the one I tried that called for celery juice. Apparently it is rich in nitrates.

>>5166334
Big layer of fat that I forgot to cut off in the heat of the moment. I dropped the slab of meat into the bag and poured the mix onto it without realizing it.

>>5166412
*As long as refrigeration is in use* the salt peter is not necessary. Had I decided to pickle this slab of beef in a barrel in my cellar, then yes, the salt peter would have been necessary. However, the recipe works perfectly fine according to various posts on the Internet, and even in the Alton Brown video upon which I based this corned beef journey it is mentioned it is not required. He just loves that rosy hue. Well, I'm color blind, so no fucks are given. Maybe a little bit. Okay, I already ordered some salt peter and it's supposed to arrive on Monday.

Hi there /ck/. Any votes for me to cook this beef slab today? I planned on waiting the full 10 days, but apparently that doesn't matter since I didn't add salt peter. So the meat won't turn out pretty and pink. I think we'll be okay.

Open to suggestions. Will try to get some more /tv/ back in here when I do.

>>5168554
Timing is up to you & your availability, really.

>>5168554
fucking cook it bitch

>>5153711
makes me wonder if gin can be substituted for juniper berries

>>5168554
do itttt

>>5168837
It would be a good way to get that flavor, but I'm not sure how alcohol would influence the meat.

>>5169239
Thought about doing this, but didn't for the exact same reason. It probably wouldn't change anything drastically.

>>5168554
cook it

Due to some unforeseen circumstances, I wasn't able to make this today. I'm going to bed in a few minutes and will be busy tomorrow morning, but I do plan on trying to finish this some time tomorrow afternoon or evening.

>>5170317
*forms orderly queue*

>>5171458
I'm so happy this thread has survived as long as it has. I AM making this today. It will be done. I'm not starting it now, but as soon as I do, I will update with posts and probably let /tv/ know too.

What does corned beef have to do with /tv/?

>>5171900
op accidentally started this thread there the other day

>>5171878
>and probably let /tv/ know too.
please don't

anyone worth their salt is on IRC

>>5171878
post some fucking pics, faggot.

>>5171878
>>5172058
Yeah, you need to meticulously document this.

Waiting here...

still waiting...

so it's going to turn brown because no salt peter stuff?

>>5172485

Shut up rummy, no one is in the mood for your shit tonight.

Back in the saddle again. This time, we finish it.

Corning Beef, part deux

>>5172521
trip where

>>5172521
Finally

>>5172521

>one clove

>>5172526
Thanks

>>5172521
This is a pretty easy step.
>coarsely chop veggies
>smoosh garlic clove, remove skin
>place in bottom of pot

>>5172549
>ewwwww gray meat!
I'm color blind, but yeah, it seems pretty gray. As expected.

>>5172554
Wait a sec... what's this deep red...?

I removed most of the hunk of fat on the back and accidentally sliced a thin portion of meat to reveal its rosy interior.

>>5172562
Set the meat on top of the chopped veggies. Fairly simple...

>>5172539
The recipe didn't call for any. But, I love garlic and it was too tempting to resist. I don't imagine it will affect the taste very much.

>>5172575
Cover with water by about an inch, then set heat to High.

>big junk of beef
I'm already convinced.

>>5172575
2gray4me

>>5172576
Wait for it to boil...

>>5172578
I also have two cool fluorescent lights that make things appear different colors for some reason.

>>5172585
god I want meat right now

even just boiled gammon or something

fucking being a poorfag student and limited to chicken

Looking good, Ginger. Are you going to make sandwiches, or what?

>>5172585
Turn your heat to Low and let it simmer. Put a lid on it. Now, all we can do is wait and pray. For three hours.

>>5172591
Not really sure yet, but most likely sandwiches. And most definitely corned beef hash in the morning.

>>5172576
Good god clean your stove.

My thread on /tv/ is sadly not doing so well. I thought about "accidentally" introducing as if I were posting on /ck/, but one of the crazy mods would have deleted it. This is a cross-board thread dammit! Let us enjoy together.

>>>/tv/41308611

For any input on /tv/, or if you would like to discuss Alton Brown and his methods, or even any other cooking personality, join up!

do you have cabbage and potatoes to boil in the water when the beef is done?

>>5172602
Other people have lived here in the past and damaged the stovetop. Soap and water doesn't get that out, and I have no clue what does. I'm welcome to any suggestions though, because I agree, doesn't look great.

Unless you're talking about the water in the lower left side, that had just boiled out of the pot right when I took the picture. I've already cleaned it.

>>5172606
I have potatoes, but not cabbage. Still debating if I want to try it like that.

>>5172610
try magic erasers. They are basically melamine foam so they act as micro-grit sandpaper and they really help getting gunk and grime out. Rinse well with soap and water after use.

>>5172618
Oh, really? I might actually have some of those. I'm not sure if it will work, however. There has been an oil fire once, and chicken stock cooked several times over a 12-hour period on that burner. Could it be burnt in, possibly?

>>5172602
I feel you I had to scrape the stove top when I first moved in around 2 years go. Now its in great condition and I intend to keep it that way.

I guess /tv/ didn't want to join this time. Oh well.

>>5172610
I feel you I had to scrape the stove top when I first moved in around 2 years go. Now its in great condition and I intend to keep it that way.

>>5172621
maybe. But I've see these things cut through a ton of burnt-in/deeply grimy stuff. Worth a try, they are not that expensive.

>>5172610
>>5172618
>>5172628
>>5172630
>>5172621
Hasn't anyone heard of steel wool around here? It's a staple in the kitchen. As long as you DO NOT have a glass/ceramic cooktop, you can scrub it with a steel wool pad and that burnt on stuff will come right off. I'm a messy cook who cooks every single day, and I'm always burning oil and other spills on my stove top, and steel wool cuts right through it. You can buy a huge package of steel wool pads at any dollar store.

>>5172640
I thought that was only for smoking crack

>>5172640
They even make steel wool pads with dish soap in them

>>5172640
his stovetop looks like enamel ceramic.

>>5172654
If it's enamel, it's fine to use steel wool on. I meant the flat top stoves. The enamel they use on appliances is heavy duty, it would take something much worse than steel wool to scratch it, like gouging it with a knife or something.

>>5172652
SOS pads?

>>5172663
Yeah, SOS pads are steel wool with soap in them.

Whats happening in here?

>>5172600
>>5172585
>>5172576

clean your stove OP

>>5172731
Are you a faggot without a job, or a housewife?

I clean my stove only three or four times a year.

>>5172690
Cooking corned beef! It's coming along great. I'm excited to see how the results turn out, even if the color isn't so great. Welcome /tv/.

>>5172731
While the burner is turned on? It's been like this for awhile, I think it can wait. It gets soaped and scrubbed after I cook everything anyway.

>>5172690
A girl had her eyebrows plucked in an unfortunate fashion because no one told her the natural look is standard these days.

30 minutes until done time.

!

A wild package appears. What do you want to do?
>discard
>open
>fire
>stab, shoot, and drown

>>5172862

>>5172866
What could it be?! :O

>>5172876
Well, of course it has to arrive the day that I decide to finally cook the beef. Whatever. Saved for next time, it's too late to add it anyway.

>>5172878
As long as it tastes great who cares how it looks. Not like you are posting this on the internet for everybody to see or anything.

Bread time! Nothing fancy.

>captcha: opportunity dataass

>>5172903
I smiled

also, I think the red colour makes it taste better

>>5172918
That's a nice loaf of bread.
It's bought, right?

>>5172918
You have to tell us how the bread works with it. I've never had corned beef without rye bread before so I'm curious.

>>5172918
Butter it up and pop it in an oven at 450F.

>>5172964
Mmm. Bread.

>>5172975
If there were more veggies, this could have easily passed as a stew.

>>5172979
Let's face it, there isn't going to be an appealing angle with this piece of meat. And there doesn't have to be, as long as it tastes good.

>>5172982
Honestly if it tastes fine without it I could totally see myself just not adding the salt peter unless I plan on serving it to guests.

>>5172982
Can someone confirm the color of this? I'm assuming it's gray.

DELICIOUS. Yes, of course I had to sneak a bite. That is really good. Next time, I may try adding gin or finding some juniper berries to add.

>>5172995
Yep, that's gray.

looks gross.
Sure It tastes fine.

>>5172995
The inside is definitely a different shade of gray, if that's the case. Darker. Did I mention it was delicious? Wow, totally worth the wait. I can't wait until tomorrow when I get to make some corned beef hash with this.

>>5172995
looks kind brown and red

>>5173000
This turned out very nicely. I will be interested in how different the color appears to me next time when I actually have salt peter to work with.

>>5172995
Very gray. Looks tender though. Tastes right? I'll be damned if I've ever noticed any juniper in corned beef.

>>5173008

it'll actually look like corned beef. pink and shit.

>>5173011
It honestly tastes better than the reuben I got from the pub the other day. Although that may be attributed to the cut of beef I bought. This certainly works, and I kind of wish I had waited the full ten days to see if the flavor soaked in any better. Probably not though.

Any suggestions on what I should do with it now? Any recipes involving corned beef?
>should have thought of that sooner
c-c-ccorned beef... hash... and... sandwich? I added Inglehoffer mustard to mine after pic was taken. This is one sandwich sliced in half.

>>5173026
Corned beef on rye.

>>5173026
No idear. Corned beef pierogies or those gimmicky Irish egg rolls are pretty good. I saw someone make it with eggs benedict on top on a website once. Looked good.

Really have to give this recipe a 10/10. It was really easy to make, albeit time-consuming. Meat came out extremely flavorful and fork-tender. The meat was falling apart as I was trying to cut it from the brisket.

Thanks for joining in on the fun everyone. AND YES IT WORKED PEOPLE - WITHOUT SALT PETER. You'll find out tomorrow if I'm sick or not because I won't post corned beef hash if that's the case, but I can tell you right now the nose knows and I haven't smelled or tasted one thing to make me have an aversion to it. Seriously, great and tasty recipe.

Successful thread is successful. +1 Alton Brown and corned beef.

>>5173039
I wonder if it would have tasted any different if you had waited the full 10 days.

>>5173065
Wouldn't surprise me if it would have had a slightly more intense flavor, but from my understanding, the ten day soak is for the salt peter to penetrate the meat completely to give it the rosy hue which everyone seems to have their panties in a wad about.

Check your privilege, colorfags.

>corned beef
Good goy.

Seriously, though, looks delicious, OP. I've never had it either, but after seeing this thread I might give it a shot. Worst case scenario, I hate it and take it over to my dad's for him to eat.

Well you've pretty much convinced me to make my own corned beef. I had no idea it was this simple to make. Now I just need to learn how to make my own rye bread and I can go full Jew.

>>5173096
There is no way you can dislike this if you like roast beef. So just ask yourself, "Do I like roast beef?" If the answer is yes, then give a shot at making this. It really is so incredibly easy. With a few tips from this thread, it'll be even better the next time I make it.

>>5173101
Well I do love roast beef, so this is definitely a go for me. Thanks for doing this, m8.

>>5173100
Yeah me too. Defintely have to try it out myself someday.

>>5173101
Why not make pastrami next time?

>>5173130
Thinking ahead, I like that. Yes, the thought crossed my mind too. I was reading up on this just yesterday. I am not really sure what I would eat it with... I've had it with cheese and crackers, but that's it. What else is it good with?

pic unrelated, it's a shark

>>5173151
My favorite usage would probably be a hot pastrami sandwich. I'm sure others have much more creative ideas though.

>>5172650
Nah, only the copper ones are for crack. Learn2crack, buddy.
>tfw cornerstore nearby sells fractions of copper brillo pads and glass ball point pens.
Totally not for making a crack pipe.

>>5173204
The gas stations around me sell those glass rose things. Ever seen em?

Can anyone make a simplified vertical or some sort of image guide for this? so many pictures and words...

>>5173204
>fractions of copper brillo pads
that's really strange
what excuse do they use for that?

>>5173204
>glass ball point pen
wut

>>5153897
Get a better job so I don't have to pay for your brisket. Kthx.

>>5173348
Nah, I'll stick with my free food while making $40k/yr tax-free as a tattoo artist, thanks.

>>5173008
There is a chemical reaction in the meat that happens at a certain temperature, around 150, where the meat turns from pink to grey. Nitrates stop this process from occuring, and add a subtle tangy salty taste to the meat.

>>5173176
No, a hot pastrami sandwich is the king of sandwiches.

It's corned beef, covered in coriander and black pepper, and then smoked. It is the king of processed meats.

>>5173264
this and a .99 chore boy and you're crack happy...

BRAVO, GINGER

Excellent job, OP. The pics look delicious and tender. How long did you brine yours for? I've got one brining right now since 2/04. How long did you simmer it for on the stove? I'm debating simmering mine or braising it in the oven- wish I had an electric smoker to make pastrami.

Also, I don't think you could get food poisoning after cooking it on the stove for several hours even if it did go bad. Probably the worst that would happen if it went bad is that I think the bacteria produce toxins that aren't neutralized by boiling and those can affect you, but not full on salmonella or botulism or e.coli or what have you.

>>5173026

You said you don't like cabbage, what about sauerkraut? I think reubens are corned beef, sauerkraut, swiss and Russian dressing.

If you cook hash, cook the potatos in the oven. Dice them with onion and garlic and roast them in an oven-safe pan. That way the potatoes get super tender without burning like they can when cooking on the stove.

>>5173619
I tend to sautee in batches; first the diced potatoes until they begin to soften, then adding the onions until they've softened and than at the end adding the meat so it heats through.

>>5173619
lol, I wasn't worried about getting sick at all. The brine mixture has enough salt in it to where it can protect the meat. I'm not sure how long it could effectively be good for, but I kept mine in the refrigerator for a week. I've seen other recipes that do it for the whole 10 days without the salt peter, but I was just really wanting some corned beef.

>>5173443
Thanks! I think the color made it underwhelming, but this was a really tasty treat. Also, good experience since I've never tried it before.

>>5174051
>>5173619
I have my own personal recipe I like to use for frying potatoes and onions and garlic. I will make it later today, I'm not feeling so great right now (I may have MS, have to wait to find out). But this will be delicious.

Maybe join in my tinned fish thread if you're interested in me trying to make mac and cheese with crab meat, which I also plan to do later today.

>>5147977

Didn't think we were done yet, did you?

Corned Beef Hash!

I forgot to put the potatoes in the picture. I used 3 rather large sized Yukon Golds.

>>5175302
There was one regular size and two very large potatoes. You may want to use four or five potatoes.

>>5175307
This one in particular was quite mongo.

Chop all your veggies.

>>5175330
Heat some oil/butter/fat on medium heat. It should sizzle and start melting immediately when the butter hits the surface. I used about 4 Tbsp.

>>5175342
Onions and garlic go in first. Just cook until translucent. Maybe 6-7 minutes. Cook more if you want it that way.

>>5175349
Oh... oh my. That looks fucking beautiful. Don't forget to chop your corned beef because of how awesome it looks.

Add the potatoes/pepper/carrots/corned beef and mix around until well coated.

>>5175352
At this point the color really doesn't bother me. This is how all meat looks after a night in the fridge.

>>5175360
Flatten. I just pushed down with my spatula.

>>5175302
I think I'm going to smoke a brisket this week. I've done it before but I have a craving for it now.

>>5175391
Cover with lid, turn heat up to medium high to get a good crust on your potatoes.

>>5175394
plz do and make a thread. smoked brisket is one of my favorite foods.

>>5175396
Salt, herbs de Provence, garlic powder. Black pepper is not pictured because it hasn't been ground yet.

>>5175404
Then grind the pepper. Stir it all around.

>>5175413
I said stir it all around. See that crusty potato? Mmm.

>>5175396
...i don't see how your potatoes can have softened already. Did you par-boil them?

>>5175408
Yeah, I will.

Keep stirring until you find it is good enough or you're hungry enough.

Add the eggs. I used three.

>>5175433
Put a lid on it and wait until done to your likeness.

>>5175432
No.

>>5175459
Whites are solid, yolks are a bit overdone. That's okay though.

>>5175471
I took a test bite, needed a bit more salt. Obligatory pepper grind on the egg.

>>5175475
Of course I like my yolk runny. Proof that it is still runny on the inside, albeit slightly overdone on the outside.

>>5175479
Fucking. Delicious.

First time that I've ever made corned beef hash from scratch. In fact, I would say that my experience a month ago eating canned corned beef hash is the reason that led to this entire experience (including me wanting that reuben sandwich).

Corned beef gets a 10/10 in my book, easy to make and great to use as leftovers, too. I still have a bit saved if I want one last sandwich. But I may just end up eating it by itself, just because it's so good.

fin

>>5175482
Looks great. Still not sure how the taters cooked so fast, but good work and good fun.

>>5175504
I'm really not sure what you mean. The whole process took about 30 minutes on medium high, then I added the eggs. Putting the lid on helps steam then. I also diced my potatoes fairly fine, which isn't something I normally do, but what I chose to do for this hash. No regrets, it came out great.

>>5175330
>Paula Deen brand anything
Thread reported, trip filtered, moot called on his personal phone, and I alerted the President.

You forgot to add the corn.

>>5175697
>implying any of the celebrity chef cookware isn't just a generic type of utensil with their logo stamped on it

>>5175697
Well, fuck, you got me. I've tried so hard for so long to prevent the brand from showing, because I knew it would get ridiculed. ya got me

My first chef's knife literally broke the handle from the blade whilst chopping a potato, and I bought this one for $5 from my housemate who got it from his grandmother. He had never used it. Guess you don't need to when you only eat ramen, pizza and frozen dinners...

>>5175753
To the hash? Is there corn in hash?

Corned beef just means pickled beef.

I've started marinating my brisket, but it will be 24-48 hours before I cook it, so I'm not starting another thread for it yet. Ideally I'd have started it yesterday to cook on Sunday, but I think 24 hours should be sufficient this time.

looks good ginger, will save this thread to try myself when I have time

>>5177864
Thanks. It was really easy, can't say I had a lot of effort in it.

>>5177737
Cool! Update this thread with pics, or start a new one if this reaches the limit.

>>5177737
make sure you take pictures now so you can share them later

>>5173319
They don't ever bother.
>>5173264
Yep, they sell those too
>>5173332
The barrel is a glass tube

>>5173264
They also sell panty roses, same glass tube. Bought my gf one once as a joke.

>>5178040
>>5178323
Yeah, I took pics. I was going to make a thread when I'd finished.

making some corn'd beef myself now, I guess I'll start another thread when it's finished.
I've already tried making salt-pork which came out good and will try and buy some pork belly to make bacon monday.
cheers

Okay guys, here it is >>5181156

you really didn't know how to cook. pffffff, americans.

>>5181616
moot really needs to make a euro containment board