But it's much more efficient to only heat the oven once than it would be
to do it multiple times...she's almost certainly right (and it's being
pretty miserly on pennies when there undoubtedly are many more usages
that are far more extravagant you don't mind or recognize I'd wager).
It's pre-cooked if you buy it at the deli counter or in a can.
If you buy a brisket, it's raw beef that has been brined and
it comes in a plastic packaged surrounded by the brine.
You braise it for a couple hours, as he indicated.
Also, you don't have to do it in the oven. You can simmer
it in a pot on the range. So,, if Banter has a gas range,
that is probably the most cost effective way.
*You need to find out what the watts consumption is on the heating
element(s) in the oven. This information might be available in the manual
or the parts book. Also check the wiring diagram on the back of the stove.
Then you can do a rough estimate. The elements will not be on 100% of the
time while cooking, but perhaps 50% will work for your equation. Divide the
element wattage by 1000 to get kilowatts.
The volume isn't all that important[*] air doesn't take much energy to
heat up. Once it's heated it doesn't matter. Insulation is the key
[*] However, surface area does matter, which does increase as volume
does, albeit at a 2/3s power.
Why would you run the oven twice, instead of once?
Two pounds is small for a corned beef. I just bought
one that's almost 4 pounds. You cook it once and you
can keep it for a week in the fridge. I just use it for
sandwiches. And whateve weight you start with, you
lose probably 25% during cooking.
On 3/17/2013 10:34 AM, firstname.lastname@example.org wrote:
Just being cynical. The OPs main point seemed to be that a very large
piece of meat was chosen because of "saving money"
Agree that you handle corned beef like any large cut or roast. Cook it
then get a couple meals and sandwiches etc out of it.
His point about what was being saved wasn't clear. I took it to
mean that the wife was saving money by buying a piece of
corned beef and then cooking it herself as opposed to buying
corned beef that was already cooked. Especially since the size
given, 2 lbs, isn't large for a brisket, it's actually small. Typical
piece is more like 2.5 to 4 lbs. Which is what you want, because
it probably loses 25 to 33% when cooked. And most folks don't
just eat it at one meal, because it's even better IMO, when used
for sandwiches. That 3.8 pound one isn't gonna last long here....
It does not work that way. Half the weight does not equal half the
time. In order to make a tough cut, like brisket, tender, you have to
bring it up to 163 degrees and hold it there until the collagen breaks
Same idea when making bbq. You have to take the time.
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