Use a pair of pliers to open the can. Alternately any small piece of thin hard metal can be used to roll the can lid off if you get it tight when you start rolling back the lid
It is in order to get the corned beef out in one piece so that you can slice it. By being tapered it means it comes out easier.
because it is usually kept for longer amounts of time and "tinning" it will preserve it. Most people keep corned beef in the cupboard and without the preservatives (the tin helps) it would go off. hope I've helped
Corned beef comes in various sized tins, the weights are stated on the labels.
Corned beef is derived from cattle (beef), not from pigs (pork). Also, don't mistake 'corned beef' for 'corn-fed beef'. 'Corned beef' is a brine cured cut of beef, whereas 'corn-fed beef' is cattle that were fed corn as opposed to other grains.
Tinned corned beef is not raw, the meat is cooked in the tin and can be eaten cold or hot. As to its smell - to me it smells deliciously beefy.
In England it costs roughly £1.40 per normal sized tin (340g) This is one food that has rocketed in price, only 5 years ago it was 3x cheaper than what it is now. :(
Ingredients1 lg Tin corned beef.8 oz Very low fat cottage cheese.3 Eggs1 Onion choppedSeasoning to taste pn Mixed herbs. Pre-heat oven to 190 c, 375 f, gas mark 5. Mix the corned beef and onion together. Place in the base of a flan dish and press down well. Beat the eggs with the cottage cheese. Season to taste and pour this mixture onto the beef base. Bake for 30 minutes until set and golden brown. Serve hot or cold. May be cooked in a microwave on high for 10 minutes and browned under a hot grill.
tin cant be bent without special tools!
Tonny Hiningan on tin whistle in key of B
losers
When the contents of the tin start boiling the pressure in the tin will start to rise. With growing pressure there is the chance that the tin can explode and injure people around.
"tin honey"