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yo'ma
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 Sun, Feb 23 2014, 1:42 pm
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between a brisket and a number 5 roast?
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Blue jay
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Sun, Feb 23 2014, 3:48 pm
brisket is softer. Roast is a little tougher in my opinion. Which is cheaper depends on whats on sale 
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ra_mom
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Sun, Feb 23 2014, 4:09 pm
| yo'ma wrote: | | between a brisket and a number 5 roast? | Brisket is a better meat and costs more.
Minute steak roast is cheaper.
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yo'ma
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Sun, Feb 23 2014, 5:42 pm
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Thanks. My kids don't care for it when I make roast, but this time I made a brisket and they loved it. I wasn't sure if it was the sauce or meat. Now I know it's probably the meat. I guess it's only brisket from now on . I only used a half, so the rest will be corned beef. Will the fact that the meat is frozen affect the pickling or corning (whatever it's called)?
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ra_mom
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Sun, Feb 23 2014, 5:45 pm
| yo'ma wrote: | | Thanks. My kids don't care for it when I make roast, but this time I made a brisket and they loved it. I wasn't sure if it was the sauce or meat. Now I know it's probably the meat. I guess it's only brisket from now on . I only used a half, so the rest will be corned beef. Will the fact that the meat is frozen affect the pickling or corning (whatever it's called)? | I assume you will defrost before you pickle it? I don't think it should make a difference that it was frozen first.
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yo'ma
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Sun, Feb 23 2014, 5:58 pm
| ra_mom wrote: | | I assume you will defrost before you pickle it? I don't think it should make a difference that it was frozen first. |
No, it takes 3-5 days to pickle and I'm wondering if I start with it frozen in the fridge, would it keep it from being pickled properly?
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ra_mom
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Sun, Feb 23 2014, 6:01 pm
| yo'ma wrote: | | No, it takes 3-5 days to pickle and I'm wondering if I start with it frozen in the fridge, would it keep it from being pickled properly? | It will probably take an extra day for it to defrost in the fridge in the brine.
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yo'ma
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Sun, Feb 23 2014, 6:07 pm
| ra_mom wrote: | | It will probably take an extra day for it to defrost in the fridge in the brine. |
I know and I was asking would it brine when frozen, so I don't have to do it extra days? Thanks for answering.
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ra_mom
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Sun, Feb 23 2014, 6:59 pm
| yo'ma wrote: | | I know and I was asking would it brine when frozen, so I don't have to do it extra days? Thanks for answering. | I don't think so.
Why not just leave the meat out on the counter tonight for 6 hours and put it in the brine in the morning.
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greenfire
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Sun, Feb 23 2014, 8:21 pm
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better meat always cost more gelt & taste better ... my dd almost fainted once at the price sticker on our pesach brisket ... I assured her that I cut it in half so that other half was for another part of yom tov
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yo'ma
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Mon, Feb 24 2014, 4:17 am
| greenfire wrote: | | better meat always cost more gelt & taste better |
Tha'ts what I wanted to know, if it was a better meat. 
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jflower
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Mon, Feb 24 2014, 4:30 am
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What's a number 5 roast? Never heard of it.
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yo'ma
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Mon, Feb 24 2014, 4:32 am
| jflower wrote: | | What's a number 5 roast? Never heard of it. |
I don't know what it's called. You'd have to ask an Israeli because that's how they sell meat there and I use meat exported to Israel, so it goes by numbers as well.
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