Ellyn
Guru
Some of these food processing methods have become synonymous with the most common food they're used for. Pickled cucumbers, for example, can be redundant because as far as most people know, preserved cucumbers are pickles. But pickled onions are also a thing that exists, and spiced pickled cabbage makes for a refreshing coleslaw-like Korean relish (kimchi).
I thought that corned beef was made by feeding cows corn, so it puzzled me to see corned tuna in cans at the supermarket--but I tried it, and it's quite good even though I still don't know the process.
What other processes can you think of that's usually reserved for a single food? How well does it work on other foods? Or does one food taking this treatment become the most popular way of being treated, for a reason (for example, that it doesn't work as well for everything else)?
I thought that corned beef was made by feeding cows corn, so it puzzled me to see corned tuna in cans at the supermarket--but I tried it, and it's quite good even though I still don't know the process.
What other processes can you think of that's usually reserved for a single food? How well does it work on other foods? Or does one food taking this treatment become the most popular way of being treated, for a reason (for example, that it doesn't work as well for everything else)?
) -- It seems that corned meats are called so because of the brine that the meat is flavored with: very salty, usually contains large grains--corns--of salt.
