Christine Dabney wrote:
> On Wed, 17 Nov 2004 11:09:55 -0600, "jmcquown"
> > wrote:
>
>> 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.
(snippage)
>>> 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.
>>
>
> Harold McGee is widely known for his work on the science of food and
> cooking, and as far as I know, his books are required reading in many
> culinary schools now.
>
> Here is a blurb about what he has done for the food world and the
> understanding of the chemistry of food.
>
> http://www.curiouscook.com/haroldmcgee.shtml
>
> Christine

Chris, I'm not in any way belittling Mr. McGee or his research or
contributions to food science. But so many people seem to adore brined
turkey; as elaine pointed out, first time she tried it, it was too salty.
She cut down the amount of salt and it was juicier and [sic] not salty.

Oh well, I prefer cornish game hens over turkey, any day

Jill