Comments on: Home-Cured Sous Vide Corned Beef and Salt-Pickled Vegetables http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/ Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos. Fri, 03 Feb 2012 22:54:35 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Linda http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/comment-page-1/#comment-18079 Linda Fri, 25 Mar 2011 22:36:08 +0000 http://www.saltyseattle.com/?p=923#comment-18079 <a href="#comment-18061" rel="nofollow">@Scott</a>, I really feel the svs revolutionizes corned beef, for sure! what a fun comparison- i wonder if we could hit a sweet spot somewhere in between... i think next time i'd try mid 160's for a longer time, of course collagen breakdown with fattier cuts is an issue the lower the temp. thanks for your kind words, l @Scott, I really feel the svs revolutionizes corned beef, for sure! what a fun comparison- i wonder if we could hit a sweet spot somewhere in between… i think next time i’d try mid 160′s for a longer time, of course collagen breakdown with fattier cuts is an issue the lower the temp. thanks for your kind words, l

]]> By: Scott http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/comment-page-1/#comment-18061 Scott Fri, 25 Mar 2011 17:25:31 +0000 http://www.saltyseattle.com/?p=923#comment-18061 I was working on St. Patrick's day so I had my team over for a 1-week-late St. Patrick's Day dinner last night. I own a SVS as does my boss, so we tried 2 corned beefs: 1 at 176F for 24 hours and 1 at 140F for 48 hours. In a direct head to head comparison, everybody loved the 176F one better. It was slightly drier, but MUCH more tender - it practically fell apart. The 140F one was moist and not tough per se, but not nearly as tender. It actually held its form and sliced easily. I think if I were to make "deli" corned beef and slice it super thin I would go with 140F, otherwise stick with the higher heat. PS - I just recently stumbled upon your blog. The food, writing, and photography is all beautiful. Keep up the great work. I was working on St. Patrick’s day so I had my team over for a 1-week-late St. Patrick’s Day dinner last night. I own a SVS as does my boss, so we tried 2 corned beefs: 1 at 176F for 24 hours and 1 at 140F for 48 hours.

In a direct head to head comparison, everybody loved the 176F one better. It was slightly drier, but MUCH more tender – it practically fell apart. The 140F one was moist and not tough per se, but not nearly as tender. It actually held its form and sliced easily. I think if I were to make “deli” corned beef and slice it super thin I would go with 140F, otherwise stick with the higher heat.

PS – I just recently stumbled upon your blog. The food, writing, and photography is all beautiful. Keep up the great work.

]]> By: Linda http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/comment-page-1/#comment-17593 Linda Wed, 16 Mar 2011 20:16:43 +0000 http://www.saltyseattle.com/?p=923#comment-17593 <a href="#comment-17592" rel="nofollow">@Noah Musler</a>, I make quite a bit of bacon and I always soak post-cure, so I got it into my head to follow soaking techniques for pork belly even though this is a brined brisket. I just did 3-4 hours in an ice water bath, and, while I enjoy salt, I didn't feel the resulting corned beef was too salty at all. I guess if you watch it while it's soaking you can kind of tell as the color starts to leave it how far it's gone, but I certainly wouldn't soak as excessively as Julia, and I may even cut your 8 hours in half. I have been known to lick raw meat to determine how salty it is, of course I can't recommend that:) @Noah Musler, I make quite a bit of bacon and I always soak post-cure, so I got it into my head to follow soaking techniques for pork belly even though this is a brined brisket. I just did 3-4 hours in an ice water bath, and, while I enjoy salt, I didn’t feel the resulting corned beef was too salty at all. I guess if you watch it while it’s soaking you can kind of tell as the color starts to leave it how far it’s gone, but I certainly wouldn’t soak as excessively as Julia, and I may even cut your 8 hours in half. I have been known to lick raw meat to determine how salty it is, of course I can’t recommend that:)

]]> By: Noah Musler http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/comment-page-1/#comment-17592 Noah Musler Wed, 16 Mar 2011 19:47:08 +0000 http://www.saltyseattle.com/?p=923#comment-17592 Thanks for the reply. How long did you soak them prior to sealing them. I was thinking 8 hours just to pull out some of the excess salt. Julia says to do it for 1 to several days... I don't want to turn it back into regular beef brisket, but I also don't want it to be a salt bomb.<a href="#comment-17587" rel="nofollow">@Linda</a>, Thanks for the reply. How long did you soak them prior to sealing them. I was thinking 8 hours just to pull out some of the excess salt. Julia says to do it for 1 to several days… I don’t want to turn it back into regular beef brisket, but I also don’t want it to be a salt bomb.@Linda,

]]> By: Linda http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/comment-page-1/#comment-17587 Linda Wed, 16 Mar 2011 18:14:56 +0000 http://www.saltyseattle.com/?p=923#comment-17587 <a href="#comment-17561" rel="nofollow">@Noah musler</a>, I did do a soak and it was perfect. Also, with subsequent briskets I've reduced the temp by about 5 degrees F and "cooked" a tad longer. @Noah musler, I did do a soak and it was perfect. Also, with subsequent briskets I’ve reduced the temp by about 5 degrees F and “cooked” a tad longer.

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