What are the 'corns' in corned beef?
"Corned beef Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called ""corns"" of salt. It is featured as an ingredient in many cuisines. Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef to nitrosomyoglobin, giving a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of ""Clostridium botulinum"" spores, but have been shown to be linked to increased cancer risk. Beef cured with salt only has a gray color and is sometimes called ""New England"
"""corned beef"", the word may refer to the coarse, granular salts used to cure the beef. The word ""corned"" may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat. Although the practice of curing beef was found locally in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as provisions for the British naval fleets and North American armies due to its nonperishable"
"Corned beef knot The corned beef knot is a binding knot usually made in small line or string. It gains its name by often being used for binding the meat of the same name while it is being cooked. Since corned beef shrinks during cooking, the knot needs to be tightened several times during the process. A buntline hitch is tied to the standing part and moderately tightened. The binding itself is tightened as the meat cooks by sliding the buntline hitch on the standing part. The knot is finished by a half hitch around the ""working end"" only after"
"the meat has fully shrunk. It is considered more secure and suitable for this task than the related packer's knot. Corned beef knot The corned beef knot is a binding knot usually made in small line or string. It gains its name by often being used for binding the meat of the same name while it is being cooked. Since corned beef shrinks during cooking, the knot needs to be tightened several times during the process. A buntline hitch is tied to the standing part and moderately tightened. The binding itself is tightened as the meat cooks by sliding the"
"in such rations. One example is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit. In the United States and Canada, corned beef typically comes in two forms: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, or cooked and canned ('tinned' in British English). Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and"
"Bully beef Bully beef (also known as corned beef in the United Kingdom and Ireland) refers to a variety of meat made from finely minced corned beef in a small amount of gelatin. The name ""bully beef"" comes from the French ""bouilli"", meaning ""boiled"". It is sold in distinctive, oblong cans. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. ""Hash and hotch-potch,"" in which potatoes and corned beef are stewed together, are also made. Tinned corned"
"of meat throughout their long winters. It is still commonly eaten in Newfoundland and Labrador, most often associated with the local Jiggs dinner meal. It has as of recent years been used in different meals locally, such as a Jiggs Dinner poutine dish. In the United States, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon"
"Corncob A corncob, also called cob of corn, is the central core of an ear of maize (""Zea mays"" ssp. ""mays""). It is the part of the ear on which the kernels grow. The ear is also considered a ""cob"" or ""pole"" but it is not fully a ""pole"" until the ear is shucked, or removed from the plant material around the ear. Young ears, also called baby corn, can be consumed raw, but as the plant matures the cob becomes tougher until only the kernels are edible. When harvesting corn, the corncob may be collected as part of the"
"Corn on the cob Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the ""milk stage"" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving. Corn on the cob is normally eaten while still warm. It is often seasoned"
"of revenue for farmers and other economic industries. However, the use of corn as a fuel stock may increase the price of corn and have adverse effects on corn as a food stock. Corn kernel Corn kernels are the fruits of corn (called maize in many countries). Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap. One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are readily available in bulk throughout maize-producing areas. They have a number"
"Corn kernel Corn kernels are the fruits of corn (called maize in many countries). Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap. One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are readily available in bulk throughout maize-producing areas. They have a number of uses, including food and biofuel. Corn consist of the husk, and the silk, often mistaken for the husk. Corn kernels are the fruits of maize. Maize is a grain, and the kernels"
"Creamed corn Creamed corn (which is also known by other names, such as ""cream-style corn"") is a type of creamed food made by pulping corn kernels and collecting the milky residue from the corn. Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States. It is an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels. Sugar and starch may be added, and homemade versions may include some variety of milk, perhaps even cream. In store-bought canned preparations,"
"in texture and yellowish in colour. Historically, this dish was common fare in Irish homes as the ingredients were readily available as many families grew their own vegetables and reared their own pigs. It was considered nourishing and satisfying. The dish continues to be a very common meal in Ireland. In the mid-to-late 19th century, Irish immigrants to the United States began substituting corned beef for bacon when making the dish, thereby creating corned beef and cabbage. Like the original, the dish sometimes includes additional vegetables (especially carrots and potatoes); this also gives it a certain similarity to the New"
"hominy, creamed corn, carrot, celery, tomato, onion, scallions, garlic, various stocks, butter, salt and pepper among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient. Some corn stews are prepared using a roux, which creates a thicker consistency and texture. Canned or frozen corn and other canned foods such as tomato are sometimes used to prepare corn stew. The flavor of corn stew may improve after a day or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to corn soups. Corn"
"Corn soup Corn soup is a soup made of corn (typically sweetcorn). It was normally made in corn-producing areas of the world, but is now widespread because of greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning — this varies by region. Corn, being a staple crop for many Native American tribes has led to corn soup being a primary food among them. M. R."
"Corn chowder Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder ingredients comprise corn, onion, celery, milk or cream and butter. Additional ingredients sometimes used include potatoes, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S. Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. Basic ingredients in"
"The elotes are boiled in water or grilled over coals and condiments of the customer's choosing are added when sold. Corn on the cob Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the ""milk stage"" so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are"
"Cornbread Cornbread is any quick bread containing cornmeal, and a Native American cuisine. They are usually leavened by baking powder. Native Americans had been using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the English Southern Colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a ""cornerstone"" of the cuisine of the Southern United"
"a corn chowder under their ""Signature Cafe"" store brand. Corn chowder Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder ingredients comprise corn, onion, celery, milk or cream and butter. Additional ingredients sometimes used include potatoes, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S. Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of or"
"Corn dog A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine. Newly arrived German Texan sausage-makers, finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a ""Combined Dipping, Cooking, and Article Holding Apparatus,"" describes corn dogs, among other"
"thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for making corned beef, so much so that the name ""silverside"" is often used to refer to ""corned beef"" rather than any other form of the cut. In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the"
"with salt and buttered before serving. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. Within a day of corn being picked it starts converting sugar into starch, which results in reduction in the level of natural sweetness. Corn should be cooked and served the same day it has been harvested, as it takes only a single day for corn to lose up to 25% of its sweetness. The most common methods for cooking corn on the cob are frying, boiling, roasting, and grilling."
"adding milk is less common. Creamed corn Creamed corn (which is also known by other names, such as ""cream-style corn"") is a type of creamed food made by pulping corn kernels and collecting the milky residue from the corn. Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States. It is an almost soupy version of sweetcorn, but unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels. Sugar and starch may be added, and homemade versions may include some variety of milk, perhaps even"
"these. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. Corn was first domesticated about 10,000 years ago in what is now Mexico. Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date to around 3600 BC. Popping of the kernels was achieved by hand on the stove-top through the 19th century. Kernels were sold on the East Coast of the United States under names such as ""Pearls"" or ""Nonpareil"". The term ""popped corn"" first appeared"
"beef is also used in mainland Europe. Army bully beef rations were replaced in 2009 by mushroom pasta and halal dishes for troops stationed in Afghanistan. Bully beef Bully beef (also known as corned beef in the United Kingdom and Ireland) refers to a variety of meat made from finely minced corned beef in a small amount of gelatin. The name ""bully beef"" comes from the French ""bouilli"", meaning ""boiled"". It is sold in distinctive, oblong cans. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II. It"
"snack. Corned beef became a less important commodity in 19th-century Atlantic trade, due in part to the abolition of slavery, but corned beef production and its canned form remained an important food source during the Second World War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943. Even now, significant amounts of the global canned corned beef supply comes from South America. Today, around 80% of the global canned corned beef supply originates from Brazil. In North America, corned beef dishes are associated with traditional Irish cuisine. However, considerable"
"Korn (liquor) Korn (from German, ""grain"", ""Brit."" ""corn"") also known as Kornbrand or Kornbranntwein (English: ""grain brandy"" or ""grain spirit""), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of ""Korn"" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process. The addition of food color, flavorings, or sweeteners is not permitted. Korn differs from vodka in that it is distilled to"
"are used in cooking as a vegetable or a source of starch. The kernels can be of various colors: blackish, bluish-gray, purple, green, red, white and yellow. One ear of corn contains roughly 800 kernels in 16 rows. One hundred bushels of corn can contain upwards of 7,280,000 kernels. Corn kernels are readily available in bulk throughout maize-producing areas. Transportation and packaging of dried clean corn kernels to non-producing areas adds to the cost. The kernel of maize consists of a pericarp (fruit wall) fused to the seed coat. This type of fruit is typical of the grasses and is"
"Corn stew Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. ""Mazamorra"" is an historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines. Corn is a main ingredient in corn stew. Many variations of corn stew exist. A simple corn stew version consists of corn stewed with milk, butter, flour and salt. Additional ingredients used in corn soups include potato, beans,"
"corn is commonly cooked in stainless steel or copper kettles because of their lighter weight, cast iron cauldrons are still used to publicly cook the corn and mix the ingredients to retain the original flavor. Recipes for homemade kettle corn are available, and microwave popcorn versions are sold. Kettle corn Kettle corn is a sweet-and-salty variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used. Kettle corn was introduced to"
"corn dog is one of the most popular street foods. A corn dog is usually called ""hot dog"" in the Korean language, creating confusion with a genuine hot dog. A French fry-encrusted corn dog, or ""Kogo,"" has especially attracted the attention of Western visitors, including vegans (using vegan hot dogs). National Corndog Day is a celebration of the corn dog, tater tots, and American beer that occurs on the first Saturday of March madness (NCAA Men's Division I Basketball Championship) of every year. Corn dog A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a"
"Popcorn Popcorn (popped corn, popcorns or pop-corn) is a variety of corn kernel, which expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool. Some strains of corn (taxonomized as ""Zea mays"") are cultivated specifically as popping corns. The ""Zea mays"" variety ""everta,"" a special kind of flint corn, is the most common of"
"and polished to release the soft and high-protein meat. These hulls of the cottonseed are then mixed with other types of grains to make it suitable for the livestock feed. Cottonseed meal and hulls are one of the most abundantly available natural sources of protein and fiber used to feed livestock. Cottonseed as supplement is marketed primarily towards agricultural sectors that feed dairy cows. Some feedlots use corn to supplement the forage diets of cows; high starch diets, such as those in corn supplemented diets, can lead to liver damage in cows .Cottonseed is considered a safer alternative to corn"