Comments on: Corned Beef and Cabbage (or how I got lucky): Part 2 of 3 http://foodwhirl.com/mains-sides/corned-beef-and-cabbage-or-how-i-got-lucky-part-2-of-3 Creative, Healthy Cooking for Modern Life Sat, 11 Feb 2012 11:18:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Niki http://foodwhirl.com/mains-sides/corned-beef-and-cabbage-or-how-i-got-lucky-part-2-of-3/comment-page-1#comment-202 Niki Mon, 15 Mar 2010 23:58:53 +0000 http://foodwhirl.com/?p=3133#comment-202 I'm so glad it worked out! We had ours on Saturday and it was excellent - tastes so much better than the store-bought ones. I’m so glad it worked out! We had ours on Saturday and it was excellent – tastes so much better than the store-bought ones.

]]> By: Lauren http://foodwhirl.com/mains-sides/corned-beef-and-cabbage-or-how-i-got-lucky-part-2-of-3/comment-page-1#comment-201 Lauren Mon, 15 Mar 2010 23:47:15 +0000 http://foodwhirl.com/?p=3133#comment-201 thanks! I did some google-ing and it seemed ok so I went ahead and made it. OMG its was soooooo good! Better than premade for sure! I couldn't find brisket so I just used a pot roast. ;) thanks! I did some google-ing and it seemed ok so I went ahead and made it. OMG its was soooooo good! Better than premade for sure! I couldn’t find brisket so I just used a pot roast. ;)

]]> By: Niki http://foodwhirl.com/mains-sides/corned-beef-and-cabbage-or-how-i-got-lucky-part-2-of-3/comment-page-1#comment-199 Niki Mon, 15 Mar 2010 08:57:24 +0000 http://foodwhirl.com/?p=3133#comment-199 Hi Lauren: Yes - the outside of the meat will be grayish in color. This is because of the lack of nitrates in the brine. Mine was quite gray at first, but as it cooked it took on more of a brownish color. I was alarmed the first time I did it, too:-). Hi Lauren:

Yes – the outside of the meat will be grayish in color. This is because of the lack of nitrates in the brine. Mine was quite gray at first, but as it cooked it took on more of a brownish color. I was alarmed the first time I did it, too:-).

]]> By: Lauren http://foodwhirl.com/mains-sides/corned-beef-and-cabbage-or-how-i-got-lucky-part-2-of-3/comment-page-1#comment-198 Lauren Mon, 15 Mar 2010 00:59:22 +0000 http://foodwhirl.com/?p=3133#comment-198 I can't tell from your photos, but should the meat turn kind of gray during the bringing process? I'm planning to make mine tomorrow and just took it out to trim the fat.... it's kind of grey on the outside. I don't want to make us sick!! It doesn't smell bad or anything though so wondering if that's supposed to happen? I can’t tell from your photos, but should the meat turn kind of gray during the bringing process? I’m planning to make mine tomorrow and just took it out to trim the fat…. it’s kind of grey on the outside. I don’t want to make us sick!! It doesn’t smell bad or anything though so wondering if that’s supposed to happen?

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