I always find one in my corned beef but have never ever used it. Am I missing out on something great? Also, lately I have been reading a lot of recipes that call for roasting or baking the corned beef in a covered container with liquid rather than simmering on the stove top. Does one produce better results? FWIW - I have always simmered mine figuring it would reduce the saltiness. Is roasted/baked corned beef very salty when compared to simmered?