Kitchen

[TuesdayTaylor]

On 3/11/2015 adoreqvc said:

On 3/11/2015 TuesdayTaylor said:

Adore, I love the look of this recipe! It looks like something I could put together without too many tears. I'm going to give this a shot! Thanks!

I know it will be easy peasy to bake, and delicious for you.

Also please if you need help page me.

Thank you, you're the best!

[adoreqvc]

On 3/11/2015 RespectLife said:

The reason I called it Pink Meat Day is in honor of my dear BIL....that is what he called Corned Beef (and Ham).

He only likes meat VERY WELL DONE. To him, that meant DARK BROWN COLOR ONLY. Shoe material in my opinion.

No matter how long you cook corned beef, it is still pink.

My sis bday is March 16 so her annual bday meal was always Corned Beef for St. Patty's day. BIL wouldn't eat it. Ten years running, refused. Ate everything else ....but not the 'Pink Meat'. So we renamed it Pink Meat Day instead of St. Patty's Day.

Although he has been gone 3 years this June, the Pink Meat Day tradition has still stuck. Even without my sis (she moved to NJ) we celebrate her birthday and Pink Meat Day without her!

LOL, some men...(esp Greeks, ha ha) are so goofy about things!

Thank you for sharing this my friend.

Also I second what you said about Greek men..........does not matter if they are born in Greece or in the USA.....they are goofy and sticklers about some things......like alcohol sprays, followed by Vicks Vaporubs and woolen cloths to cover chest and back to hold the Vicks heat in followed by helping them put on tee shirts with v necks and sleeves to hold the cloths in place tightly.....and Lord help you if you forgot those darn woolen cloths.....you will be boiled in oil and eaten alive!!!.....same for those blasted wedding bell favor of ours.

[liney215]

corned beef always takes so long to get cooked through and tender so I am surprised that in 2 hours it was done. I have never used the oven bags before but am going to give this a try.

[adoreqvc]

Use a 2 1/2 pound corned beef to cook the recipe above, since I accidentally omitted it.....sorry!

I used one corned beef point cut 2 1/2 pounds and it cooked in the time allotted.

I also have an oven thermometer in my oven and also use an instant read thermometer to always test for accuracy and to ensure the food has fully cooked to be safe.

Unless the oven is pro calibrated often you may have no idea what the actual inside oven cavity temperatures really are, no matter the oven temp you personally set for the recipe....

If you choose to put in a little larger corned beef into the Reynold's oven cooking large size bag make sure you cook it a bit longer so it does cook through and through, and test it with an instant read thermometer anyway, and if oyu do use a larger size add a little more water so it has enough to properly steam the larger size corned beef.

[adoreqvc]

On 3/11/2015 liney215 said:

corned beef always takes so long to get cooked through and tender so I am surprised that in 2 hours it was done. I have never used the oven bags before but am going to give this a try.

For a 2 1/2 lb corned beef it was done in about 2 1/2 hours, not 2 hours unless you have a really ultra hot fast oven.

Still in all you have to test it for doneness or until it is really fork tender to be sure it is thoroughly cooked. I never totally take a recipe and instructions as gospel because oven temperatures can vary a great deal. An oven thermometer which remains in the oven is a great judge of the inside oven temp, so I suggest everyone should use one if there is any doubt in their minds as to how hot or moderate their ovens really run.

[adoreqvc]

BTW This cannot be used in a convection oven unless it is not one that is counter top portable convection oven design.

It can go into a regular larger size built in convection oven since the sides of the Reynold's cooking bag will not be touching any part of the inside of the convection oven walls when cooking as some do also have a carousel which turns...but you must lower the cooking degrees by 25 degrees if using in large built in Convection ovens....so please do be careful.

[RespectLife]

On 3/11/2015 adoreqvc said:

BTW This cannot be used in a convection oven unless it is not one that is counter top portable convection oven design.

It can go into a regular larger size built in convection oven since the sides of the Reynold's cooking bag will not be touching any part of the inside of the convection oven walls when cooking as some do also have a carousel which turns...but you must lower the cooking degrees by 25% if using in large built in Convection ovens....so please do be careful.

Hello my friend....I have a full size convection oven. The only thing I ever 'convect' is the croissants I buy from the Q. I don't know much about convection and the when to use it and when not to use it rules!

I have read all the info that came w/ the oven. I googled it but the info was overwhelming. I do know you should lower the temp. w/ convect.

Every time I think about using that feature...I don't want to deal with the new knowledge. Then I always just bake!

Would you convect meat? Any suggestions on when to use convection?

[Stella Dallas]

I like corned beef but I just don't have the knack for cooking it properly. No matter what I do, it comes out both tough and rubbery. I've finally decided to satisfy my corned beef cravings at the local deli with a delicious reuben sandwich.

[adoreqvc]

On 3/12/2015 RespectLife said:

On 3/11/2015 adoreqvc said:

BTW This cannot be used in a convection oven unless it is not one that is counter top portable convection oven design.

It can go into a regular larger size built in convection oven since the sides of the Reynold's cooking bag will not be touching any part of the inside of the convection oven walls when cooking as some do also have a carousel which turns...but you must lower the cooking degrees by 25% if using in large built in Convection ovens....so please do be careful.

Hello my friend....I have a full size convection oven. The only thing I ever 'convect' is the croissants I buy from the Q. I don't know much about convection and the when to use it and when not to use it rules!

I have read all the info that came w/ the oven. I googled it but the info was overwhelming. I do know you should lower the temp. w/ convect.

Every time I think about using that feature...I don't want to deal with the new knowledge. Then I always just bake!

Would you convect meat? Any suggestions on when to use convection?

Is it straight convection or do you have settings like the convection and microwave feature so you could use dual combination cooking?

If you just want to use straight convection you can and the meats are very moist and succulent. Whatever a recipe says just lower your cooking temp using the convection cycle by 25 degrees lower. Also the same if you are using dark pans to roast or bake, lower temps by 25 degrees more than recipes state.

Hope it was not too confusing....

[adoreqvc]

On 3/12/2015 Stella Dallas said:

I like corned beef but I just don't have the knack for cooking it properly. No matter what I do, it comes out both tough and rubbery. I've finally decided to satisfy my corned beef cravings at the local deli with a delicious reuben sandwich.

Hi Stella Dallas,

For best results if you ever decide to try again to make corned beef I would suggest these alternatives:

If you wish to remove some salt from corned beef boil it 2 times using fresh water so the gloppy stuff it releases leaves when you drain it out and refill it again, and then a lot of the salt is also removed. Then after this procedure proceed with a recipe to your liking.

Tough and rubbery means it was not the right cut, nor was it cooked properly.

Corned beef for larger weights should be cooked either slow baked in a Reynolds large oven bag for the most tenderness, or covered with foil and slow baked in the oven so the meat steams, and tenderizes as it bakes.

Some like to boil then lower gas and gently simmer for hours on the stove top.

Some like to use their pressure cooker and I do that also.

Some like to use their crock pots.

Smaller cuts of corned beef can be made with the recipe above using the Reynold's Oven large size bag, or on the stove too, low and slow......Bring to a boil first then to a slight simmer, and not higher heat until meat is fork tender.

You can do the vegetables with the meat separately if you wish, or add them when the corned beef has cooked at least 1/2 way.

Cooking corned beef is no mystery, and there are so many ways to cook it properly, but if you feel buying it ready made is an alternative, then so be it.