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why do they call it corned beef

Corned beef has become a traditional St. Patrick s Day staple and is also used in other cuisines around the world. Have you ever wondered why it s called corned beef when there s no actual corn involved? Corned beef is a salt or brine cured cut of beef. Since the origin of the word corn comes from an Old English word meaning large grain, the term corned refers to the large grains of rock salt traditionally used to preserve the beef. These days, corned beef can be made using either a dry rub or wet brine of salt and spices, where it sits for 7-10 days before being boiled and eaten.

Since boiled beef will turn gray, most recipes call for potassium nitrate (also known as saltpeter) or sodium nitrate to help preserve the pink color through the curing and cooking process. Whether you make your own or buy it pre-cured, corned beef is delicious sliced and served with simple boiled vegetables or piled high onto a reuben. Just make sure to save the leftovers for corned beef hash the next morning.
Ever heard about the term Бcorned beefБ and wondered what it actually is? Well, when I was a kid, I used to think that corned beef actually contained beef and corns in it.

I thought (and no doubt many others did too) that corned beef was meant to be a dish served at restaurants. How wrong I was! ItБs not me alone. Many individuals tend to confuse the term for a cooked dish that contains corn and beef in it. But thatБs not what the term signifies. БCorned BeefБ is actually a term that is coined to denote the procedure used to store and preserve meat. Accordingly, corned beef is used to denote beef that is placed inside a pot or vessel and then covered with so called corn salts (large kernels of rock-salt).

It has been noted that covering the meat with adequate salt prevents it from rotting, and preserves the same for several days on end. References to the word БCornedБ in the Oxford English Dictionary date back to 888 A. D. The word corned is actually derived from the German word БKurnamБ which means Бsmall seedБ in English. The word БKernelБ is also derived from БKurniloБ which translates to the Бroot of the seed. Б And the resemblance of a rock salt kernel to an oat or wheat kernel (in size) earned the former its name Бcorn of salt.

Б Although the term was coined much later, the practice of covering meat with salt was prevalent even in ancient times. And even though early mentions of corned beef arose in Ireland in 1600 and in England way back in 1661, it was the Irish who supposedly started exporting corned beef and remained the biggest exporters of the same till 1825. Most of the corned beef exported from the country came from an area called Cork. And most of the corned beef was exported around the world in cans which made the meat last longer.

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