March 17, 2012 Corned Beef Dinner

Aliantha · 03-18-2012, 09:26 PM

I suspect you're right about the pressure cooker sandy. I've never used one, so mine is always the traditional pot on the stove job.

I always used to put the meat into the water when it was cold and bring it to the boil, but then I was doing some reading and also on a cooking show they said make sure the water is hot, so I tried it, and it was true. I don't know if it's just coincidence, or something else I do differently, but these days, we only have lovely, juicy, fall apart corned beef.

03-18-2012, 09:26 PM	#24
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I suspect you're right about the pressure cooker sandy. I've never used one, so mine is always the traditional pot on the stove job. I always used to put the meat into the water when it was cold and bring it to the boil, but then I was doing some reading and also on a cooking show they said make sure the water is hot, so I tried it, and it was true. I don't know if it's just coincidence, or something else I do differently, but these days, we only have lovely, juicy, fall apart corned beef. __________________ Kind words are the music of the world. F. W. Faber

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