Cooking Curiosity: Why Is My Cooked Corned Beef Pink
When a pink cooked corned beef is served, it's inevitable to have doubts in one's heart. Why is it this color? Behind this seemingly simple phenomenon lies a not-so-simple reason.
Why is corned beef pink when cooked?
It is completely normal for corned beef to be pink. This is the result of a reaction between nitrite and meat protein.
When curing corned beef, nitrates or nitrites are added. These substances can keep meat pink and at the same time inhibit the growth of Clostridium botulinum and play an antiseptic role.
Because these substances are added during the curing process of corned beef, it will remain pink even when fully cooked. This color does not mean that the meat is undercooked. As long as it is cooked for a normal time, it can be eaten with confidence.
What color is corned beef when cooked？
Cooked corned beef is taupe or dark brown. When meat is heated, chemical reactions occur. Protein denaturation makes the color of the meat gradually darken. The salt and nitrates added during the curing process will also change the color of the meat. The longer the curing time, the darker the color.
When cutting fresh corned beef, the cross-section should be a uniform taupe color. The edges will be darker than the middle. If you see the meat turn black or green in color, do not eat it as this indicates that the meat has gone bad.
What is the best method to cook corned beef?
The best way to cook corned beef is to first boil it in cold water over high heat, and then turn to low heat and simmer for 2 to 3 hours.
To do this specifically, first soak the corned beef in cold water for 2 hours to remove some of the saltiness. Then put it in a pot, add an appropriate amount of cold water to cover the beef, add green onions, ginger, garlic and an appropriate amount of cooking wine. After boiling over high heat, skim off the foam. Turn to low heat and simmer for 2 to 3 hours until the meat is tender.
After cooking, let the beef cool down in the soup to prevent moisture loss. When slicing, cut against the grain for a better taste. With mashed garlic, chili sauce, etc., it can be eaten.
How to tell if corned beef is overcooked?
Look at the texture:
Overcooked corned beef will become overly soft and mushy, losing the original fiber sense and elasticity. When picked up with chopsticks, it is easy to break and lose its shape.
Taste the texture:
The taste will become very dry. There will be no longer the firm and juicy feeling when normally cooked. There is also no chewiness when chewing, and the taste is not so fresh and fragrant.
Observe the appearance:
The original color presented when normally cooked will become dull and no longer have a relatively bright color. It looks unappetizing.
How can cooked corned beef be preserved to maintain its flavor?
The simplest preservation method is to slice it and put it into a sealed box, pour in an appropriate amount of the original soup, and refrigerate it for 3 to 4 days. If you want to store it for a longer time, it is recommended to freeze it in small portions inFresh-keeping box, so that it can be preserved for 1 to 2 months.
When preserving, be sure to wait until the meat is completely cooled, otherwise bacteria are easy to breed. Storing in slices is more practical than storing in a whole piece. It saves space and is convenient to take. Before putting it in the box, it is best to wipe off the excess moisture on the surface with kitchen paper, so as to extend the shelf life.
Before eating, if it is refrigerated, you can eat it directly after taking it out. If it is frozen, you need to put it in the refrigerator and thaw it slowly in advance. Heating can be done with a microwave oven, but the time should not be too long to avoid the meat becoming dry. Remember to use clean chopsticks when taking it to avoid cross-contamination.
What side dishes are suitable to eat with cooked corned beef?
Crisp vegetables such as lettuce, cucumber, and carrot are the most suitable for pairing with corned beef. They can be eaten raw directly or stir-fried quickly, which can well neutralize the salty and fragrant flavor of corned beef.
Starchy vegetables such as potatoes, white radishes, and taro are also good choices. After stewing, they can absorb the soup of beef and have a dense texture. Pairing with some green peppers and onions can not only add flavor but also relieve greasiness.
Bread and pasta are very suitable for pairing with corned beef. They can be made into sandwiches or mixed noodles. If you want something lighter, you can pair it with a bowl of white rice. Dipping it in the beef soup and eating it together is especially fragrant.
