I have a question regarding corned beef I was hoping you could answer. I’m not really sure where I should ask this, but maybe a reader will see it and be able to provide the answer.

I had some free time today and decided to do the corned beef preparation from Charcuterie. It calls to let the brisket sit in the brine for 5 days. If I’m not planning on making pastrami until day 6, what should I do with the brisket for that extra 24 hours? Will it become too salty if I leave it in there for an extra day? Should I take it out, rinse it, and saran wrap it? Should I have lowered the amount of salt from the original recipe to balance out the extra time in the brine?

Thanks for your help!

About pancetta: I just made my first slab using your recipe, skin on, wrapped in cheesecloth in the basement (humidity around 60%, temps in the low to mid 70s) for 3 weeks. (The total weight loss after three weeks’ hanging was about 21%.) Looks great. Smells great. A little green mold, but wiped off with vinegar.

But when I cut off the skin, I found the flesh inside to be quite pink and soft. It looks raw. Smells great, but . . . should I be concerned that it did not cure? Will it still be safe to cook and eat?

Thanks,

Patrick

“… the downfall of so much sausage photograph” is my new phantom tagline.

And a nice topic too. It’s interesting to see a technique that is not much used anymore, probably because it’s so reminiscent of Classic French Cuisine. But the taste & texture of a mousseline well done is a fantastic thing.

I feel duty bound to answer my own question:-)

I tried my pancetta. Simply hacked off a slice, made lardons roughly, fried them for a few minutes in their own fat until smoking and brown.

Tasted simply fabulous. 20+ hours later, no gastrointestinal problems to report!

Cheers!

Patrick

I second that! She doesn’t even need a food stylist!

What a great combination she and Michael make.

Donna, I LOVE LOVE LOVE that you are commenting.

Your photographs are absolutely stunning!!!!

I would love to see a book on your food photography.

Also, now that James is in the action, what about a youth cookbook?

Beth? Beth??? …Dear Mother of God, tear yourself away from the new hot Argentinian intern and pay attention — this is GOLD! He knows more English than you think & he is after your Manolo’s, not you. Sorry, sister, hard truth.

Have I ever lied to you before — yesterday???

On a serious note: Donna, I would love to see an available collection of your work in book form.

What a talented, beautiful family you are!!!

I actually did take a photo of hanging sausage for Chef Michael Symon that made him laugh out loud. I thought it was a creative shot–He said the sausage looked like it had balls as well and he assumed we sent it as a joke. I guess we all see things differently.

I dropped all mousselines and forcemeats from my repetoire upon graduating from LCB in Paris a while back, because to be honest, I had OD’d on the flippin’ things. Over the course of my year there, we ground, pureed, and emulsified any critter that could walk, swim or fly, and in the end, I found a LONG break from this particular culinary preparation was in order.

Break over. Thanks for the reintroduction to this very versatile technique.

Tastes good though.

You’re right. Ruhlman rocks.
BTW, bought that book about overeating. A good read and learning a lot.

Thanks,

Wilmita

I must be a little slow tonight – I’m still not seeing the frying of the shrimp toast. Do the mousseline and sesame seeds not fall off when they’re in the hot oil? It sounds really friggin delicious, but I’ve never seen anyone fry a piece of bread with something smeared on it. I guess I’m just going to have to try it out myself and find out.