buckytom
Chef Extraordinaire
i just did a little food shopping to help out some friends that are going through a rough patch, and knowing they really like it, i picked up some cold cut roast beef for sandwiches this week.
the deli counter guy gave me a slice to try (i haven't been given a sample slice of cold cuts since i was a little boy, woohoo!) and i happened to notice that it was extremely moist, almost wet.
it made me wonder if delis normally brine their roast beef to get it that way?
also, every deli i've been to seems to sell roast beef that is roughly the same shape: a somewhat long oval.
i've seen eye round roast beef, but what cut is used to make the long oval?
most top, bottom, and rump roasts i've bought to make roast beef aren't quite the same shape.
does anyone know about brining and the cut used to make deli roast beast?
tia.
the deli counter guy gave me a slice to try (i haven't been given a sample slice of cold cuts since i was a little boy, woohoo!) and i happened to notice that it was extremely moist, almost wet.
it made me wonder if delis normally brine their roast beef to get it that way?
also, every deli i've been to seems to sell roast beef that is roughly the same shape: a somewhat long oval.
i've seen eye round roast beef, but what cut is used to make the long oval?
most top, bottom, and rump roasts i've bought to make roast beef aren't quite the same shape.
does anyone know about brining and the cut used to make deli roast beast?
tia.