Sos -- "stuff" on a Shingle Recipe - Food.com (2024)

FAQs

How to make SOS on the stove? ›

They are not the same. They both have a high sodium content but the corned beef is brined cured and the dried beef is just salt-cured. Dried beef is sometimes smoked for added flavor whereas corned beef is not. Be sure to try my sous vide corned beef recipe if you wanted to make a homemade corned beef.

Also called dried beef, chipped beef is typically made from a leaner cut of meat, such as beef round. The meat is brined and left to cure for several days before being drained and air-dried. You can now also find chipped beef that's been smoked while it dries, adding additional flavor to the meat.

Many think "SOS" stands for "save our souls" or "save our ship," but it actually doesn't stand for anything. SOS is a Morse Code distress signal. Morse Code is a system that uses dots, dashes and spaces to communicate letters and numbers.

Chipped beef even found its way into the white gravy mixture with the future doughboys right before World War I. Soldiers and sailors eventually dubbed it “SOS” (“Save Our Souls” or “Same Old Slop” being the PG-rated translations) when served on a piece of toast.

(In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.) Because brisket is a tough cut of beef, the brining process usually lasts for two or three weeks.

Originally the word "corn" came from the Germanic word "kurnam," meaning "small seed." In the 17th century, salted beef started taking on the name corned beef in some parts of England because of the large "kernels" of rock salt used to preserve it.

The best-by date on the package indicates the window of peak freshness. As long as it has been stored properly, unopened jerky is safe to consume after the best-by date. But it won't taste as good as fresh jerky. As a general rule of thumb, commercial beef jerky is best enjoyed within 1 year.

To reduce the level of saltiness in a dish containing dried beef, rinse or soak the ingredient first.

Gristle is a chewy, inedible part of meat. If there's too much gristle in your steak, you might send it back — or think seriously about becoming a vegetarian. Gristle is an unpleasant surprise in a bite of meat, a fibrous bit you may end up spitting in your napkin.

How to cook medium rare on stovetop? ›

Cook to Your Desired Level of Doneness

Depending on the thickness of your steak: Rare to Medium-Rare Steak: two to three minutes per side over medium-high heat. Medium-Rare to Medium Steak: three to four minutes per side. Medium to Well-Done: four to five minutes per side.

It's a simple recipe consisting of ground beef mixed with milk, margarine and beef broth. It's also good using ground sausage. Serve this dish over toast.

Simmering requires enough liquid to partially or fully submerge any added ingredients, so start the process by filling your saucepan or stockpot with the liquid ingredients dictated by your recipe. Next, set the stovetop to low or medium heat until your dish reaches a simmer.