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What is Corned beef ?





Overview

Corned beef is a product of salt beef. The term comes from treating meat with large, granular rock salt, also called "corn" salt. Featured as an ingredient in many cuisines.

Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef into nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of serious food poisoning during treatment by inhibiting the growth of Clostridium botulinum spores but are associated with an increased risk of cancer. Salt-cured beef has only a gray color and is sometimes called "New England beef". Often, sugar and spices are also added to corned beef recipes.


It was popular during World War I and World War II when fresh meat was legalized. It is also still particularly popular in Canada in a variety of dishes.



Means cured beef and generally refers to steamed cured beef, especially canned products. We cut the meat into suitable pieces, add salt, sodium nitrite, and potassium nitrate (nitrite), and put it in the refrigerator for several days. Put this in the steam and let it steam at about 115 °C for 60 to 90 minutes, then loosen the meat fibers while removing the strips, and mix it with seasonings, spices, fats, oils, meat broth, etc.




 to make a can. Some products are manufactured in blocks without being disassembled. Commercial products may currently be mixed with non-beef cattle meat, and Japanese agricultural standards refer to canned meat, beef, beef, horse meat, and men's meat. And goat meat or pork, and mixed edible oils and fats. He is said to be fine.





 Raw meat display codes are CB for beef, CF for beef and horse meat, and IA for others. In each case, you can open the can and use it as a salad, or you can stir it up. It is not clear when beef was introduced to Japan, but this is often the case in the American manga "Oyaji Education" (also known as "Ziggs and Maggie") published in the Asahi Shimbun after the Great Kanto Earthquake of 1923. It appeared and became very popular...

Yuichiro Hirano




Corned beef stands for corned beef. Originally, it meant salted beef mixed with salt and perfume, but in Japan, it referred to canned meat. Boil beef, boil, cool, remove strips, etc., loosen meat fibers, mix spices and edible fats and fill in a can. Braised and fried with vegetables, it is used for sandwiches. Sometimes we use meat other than cattle.





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ALI AQISAR

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