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. 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.
>

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