Why Do Corn Beef Cans Come With a Key
Why does corned beef come in a sqare tin with a central?
^ this
Plenty of other food come up in round tins and it's becoming more & more common to take a ring pull on the tin. So why the square tin, which makes it harder to get the food out and why the unsafe key?
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Source: https://forums.digitalspy.com/discussion/1449669/why-does-corned-beef-come-in-a-sqare-tin-with-a-key
Comments
Don't know but hate information technology. Can't get the damned thing out even with the elevation off. Take to get a knife circular it or even take the other end off with a tin can-opener.
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That is the simplest fashion, use a tin opener on both the summit and bottom, then push button information technology out of the bottom, it is commonly safer than the key method too
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Fair point actually. The amount of times Ive cut myself trying to open up a tin of Bully. The strip of tin that yous cease up with on the key is razor sharp. Surprised the elf and safety lot havent been onto it. Might transport a letter to my MEP, give him something to practise.
However, Im more concerned with how expensive Corned Beef is these days. Used to be a cheap way to get a bit of meat but these days its actually pretty steep. Never run across it for less than quid and some change a tin. Couple years ago you could get it for less than 50p.
And, while Im here, what is the difference betwixt the Corned Beef nosotros get in tins here and the Corned Beefiness they employ in New York Deli's or in Ireland?
Exhibit A - British corned beef
Exhibit B - Us Cafeteria style corned beefiness
Exhibit C - Irish gaelic corned beefiness
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...... because it used to be staple regular army rations, so in case u lost the can opener.
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Yes corned beefiness is at least £1.39 a can and that'due south a supermarket brand. John Due west and the "lean" varieties are even more than.
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Fatty content. Mind you, the The states has pastrami .......
http://agroindustriindonesia.blogspot.com/2010/09/corned-beef.html
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Corned beef initially meant beef that was preserved past roofing it in salt to draw the wet out. Back then, salt came in a big lump and knocking chunks off information technology for this produced smaller chunks, which were called corns of common salt.
That'southward where the name comes from.
The American deli version and the traditional Irish corned beef are a joint of beef, preserved in salt, equally per that sort of thing. They are the same thing, just served differently. Deli style is eaten cold and sliced thinly and the Irish stuff is hot, every bit a joint of meat with veg. To confuse matters, Ireland besides has the tins of Fray Bentos style corned beef that we eat. And both are called corned beefiness
Why the stuff we call corned beefiness should exist called corned beef is a bit weird, Because it's not preserved in salt, it'due south preserved by cooking it in a can.
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It is easier to buy information technology set sliced in Sainsburys!
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I can understand that in years gone by but why do they notwithstanding exercise it? Is it just for nostalgia?
Why not pack it in a round tin with a ringpull?
It the simply tinned food I tin can recollect of with a key.
Spam, a very popular staple and although sometimes in a pear shaped tin can doesn't take the key.
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I think it is for nostalgia, degsyhufc.
Information technology is quite impractical - I've sliced my mitt trying to go the stuff out before now:(
The only reward I can see is you can open up it when out & about without a can opener - though I've always needed to use a tin opener to take the other terminate off & push the meat through...
ETA I have had tins with ringpulls on, but they weren't much safer imho - the shape of the tin is but intrinsically dangerous.
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Some tins of ham come with a key http://farm4.static.flickr.com/3096/2749984070_28333b1abe.jpg
Simply I agree they are a hurting. I bought a tin of corned beef the other week and when I got home the key was missing. Had to utilise a can opener and they aren't the easiest cans to open especially every bit I have Arthritis.
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Princes Corned Beef now comes with a ring-pull opener - still tricky getting the meat out though, you have to slide a pocketknife in however and lever information technology out.
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Oh my days!! I am salivating over exhibits B and C!! *drools*
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?????????????
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Just put the tin in the fridge for a couple of hours before y'all utilize it. The beefiness will then come up out easily.
I don't call up the ring-pull can is a proficient idea for solid stuff like corned beef - there's a lip effectually the stop of the can that makes information technology even more difficult to remove.
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Chill can in fridge.
Remove the larger base with a can opener.
Remove the smaller base with a tin opener.
Push the beef out from the smaller end.
No need for a pocketknife or a fundamental.
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And if you lot chill it, the corned beefiness is much easier to slice;)
Just right for corned beef 'n pickle sarnies:)
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Oh Gawd, have you tried M&Southward 'extra-lean' corned beefiness slices? A whole world away from the claggy stuff that'south normally served upward. Deee-licious!
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Hmmm - "They're not just corned beefiness slices, they're G&S corned beef slices"
No I haven't - Chiliad&Southward is a luxury I rarely indulge in:(
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Where'due south the fun in that though.
I'k using the corned beef to brand a pie (or pasties) and so doesn't need to exist sliceable or lean.
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the american stuff is more like salt beefiness - much harder to get here -
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What's with the question marks??
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Twice the toll and 3 times the fourth dimension taken to pay for them.
No thanks.
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I don't understand this bit. What do you mean? does it have longer to pay for items in Thousand&S?
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I thought it was simply me that didn't get it.
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