See also: Corned Beef and Cabbage
CORNED, CORN
The term 'corned' dates back to the 17th century:
"Beef...corned, young, of an Ox,"
Robert Burton, Anatomy of Melancholy (1621).
The term 'corned' as in 'corned beef' refers to the very coarse salt originally used in the salt curing process. In British English 'corn' referred to any small grain or particle, especially those of cereal grains such as wheat.
Today, corned meat is cured in a brine solution.
In Britain, corned beef is beef that has been brined, chopped and pressed and sold in tins. In the U.S., this would be called canned pressed (or chopped) beef. Corned beef in the U.S. is a whole piece of beef, usually brisket, that has been cured in brine.
Also see: Food Articles and Cooking Tips
CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
FOOD TRIVIA and FOOD FACTS
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
FoodReference.com (since 1999)
Home | Articles | FOOD TRIVIA | Today in Food History | Food_Timeline | Recipes | Cooking_Tips | Food Videos | Food Quotes | Who’s Who | Culinary Schools and Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
You are here > Home >
FOOD TRIVIA and FOOD FACTS SECTION