Christine Dabney wrote:
> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC),
> (Charlotte L. Blackmer) wrote:
>
>
>> I am getting a "natural" birdie from my favorite meat counter and
>> plan to brine it. I know I should have asked this last night, but
>> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond
>> brand salt around. It's flakier and less dense than a lot of salt.
>> Should I use more than one cup?
>>
> I have heard, on egullet, that Harold McGee is now advocating NOT
> brining. The word I have heard, is that he is saying it only makes
> the bird saltier, and doesn't really do much. Evidently this is from
> his latest research, and it seems to be in his latest book.
>
> Christine
Okay, I don't have cable so I don't get most of the cooking shows. And I
don't read egullet, so I have no idea who this Harold person is. But with
so many long-time posters on rfc advocating brining making a really juicy
bird, I'll take the majority opinion vs. the one.
Jill