What's the difference between gray corned beef and red corned beef?
Chef's answer
What's the difference? "Red" brisket is cured with nitrite, which gives the meat its signature color. "Gray" corned beef (consider the authentic New England variety) is not cured with nitrate, so the color forms naturally as it brines..
Frequently asked Questions 🎓
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Crabs can be killed by rapid destruction of both nerve centres by piercing both ganglia from the underside of the crab with a pointed spike (e.g. a thick, pointed pithing instrument, an awl or a sharp-pointed knife). Spiking must not be performed on lobsters because they have a long chain of nerve centres.
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The main difference between Clam and Scallop is that the Clam is a common name and Scallop is a common name for several shellfish. Clam is a common name for several kinds of bivalve molluscs. ... Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot.
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Poaching is a technique typically used for delicate foods including eggs, fish and fruits. In order to poach food effectively, it must be completely submerged in water.
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The crock-pot is the original style slow cooker that has been around for decades. ... A crock-pot, unlike a slow cooker, also has heating elements on all sides of the insert rather than just the bottom. This means that the heat is applied on all sides rather than just the bottom allowing for gentler heat distribution..
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Pacific Bluefin TunaPacific Bluefin Tuna: The World's Most Expensive Fish Caught mainly by Japanese, Mexican and Korean vessels, Pacific bluefin are predominantly sent to Japanese markets, where a single fish may sell for hundreds of thousands of dollars, and served as high-priced sushi.
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What's the difference? "Red" brisket is cured with nitrite, which gives the meat its signature color. "Gray" corned beef (consider the authentic New England variety) is not cured with nitrate, so the color forms naturally as it brines..
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Uncured ham is not injected with the same chemical brine, smoke, or flavorings that are used in cured meat. When purchasinguncured ham, you may notice that it has a slightly different, yetnaturally occurring color than the cured ham you're used to..
A few more cooking questions 📍