Cooked off the corned beef today and just took a half cup f the juice to see how it cooked down.
BE CAREFUL! this is already a very rich liquid. already mostly sugar, salt and gelatin! so watch to cook down closely! it can boil up and over FAST!
so, cook it off slowly. there will likely be some that gets up on the side of the pa and burns. that is going to smell like any burned sugar. but, if you watch it and carefully cook it down, the caramel you'll get will be VERY yummy! intensely salty so tread lightly when using it! but, OH YEAH! meat sugars with the salt and pickling spices are fantastic! it might even crystallize with this much salt. which, in the end is going to give you a meaty, spiced salt.
I am looking forward to trying this in my Reuben Hand pies tomorrow! I am almost about to talk myself into skipping the corned beef and going straight to the hand pies but, nope, the meat actually wants to sit overnight, first.
I am very excited!!
BE CAREFUL! this is already a very rich liquid. already mostly sugar, salt and gelatin! so watch to cook down closely! it can boil up and over FAST!
so, cook it off slowly. there will likely be some that gets up on the side of the pa and burns. that is going to smell like any burned sugar. but, if you watch it and carefully cook it down, the caramel you'll get will be VERY yummy! intensely salty so tread lightly when using it! but, OH YEAH! meat sugars with the salt and pickling spices are fantastic! it might even crystallize with this much salt. which, in the end is going to give you a meaty, spiced salt.
I am looking forward to trying this in my Reuben Hand pies tomorrow! I am almost about to talk myself into skipping the corned beef and going straight to the hand pies but, nope, the meat actually wants to sit overnight, first.
I am very excited!!
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