Salting not Brining Your Turkey
The latest on cooking turkeys is that rubbing sea salt under the skin
will make it more moist and flavorful than brining it. The general rule is 2 1/2 tablespoons distributed evenly under the skin of or over a 10-12 lb turkey overnight. You do not need to rinse the turkey. This works for all poultry. It's great for chicken breasts, which you salt for 6 hours only. |
Salting not Brining Your Turkey
THE TOPANGA FOOD COACH AND CHEF wrote on 22 Nov 2006 in rec.food.cooking
> The latest on cooking turkeys is that rubbing sea salt under the skin > will make it more moist and flavorful than brining it. The general rule > is 2 1/2 tablespoons distributed evenly under the skin of or over a > 10-12 lb turkey overnight. You do not need to rinse the turkey. > > This works for all poultry. It's great for chicken breasts, which you > salt for 6 hours only. > > Wrong! Salt by itself will draw out the moisture...You need a liquid , hence brine, to equalize this imbalance. |
Salting not Brining Your Turkey
On Wed, 22 Nov 2006 20:13:56 GMT, Mr Libido Incognito >
wrote: >Wrong! Salt by itself will draw out the moisture...You need a liquid , >hence brine, to equalize this imbalance. No, this is not entirely true. What has been found, is that at first it draws out the moisture, but then it is reabsorbed. This from an article written by Russ Parsons in the LA Times: >Salting works similarly to brining, except it doesn't use any water. It's remarkably simple. You just sprinkle the turkey with salt, then set it aside for four days for a 12- to 16-pound bird. At first, the salt pulls moisture from the meat, but as time passes, almost all of those juices are reabsorbed, bringing the salt along with them. > The entire article: http://www.latimes.com/features/food...l=la-home-food You have to be registered to see the entire article, but it is free and easy to register. Christine |
Salting not Brining Your Turkey
In article >, on Wed, 22 Nov
2006 20:13:56 GMT, Mr Libido Incognito wrote: > THE TOPANGA FOOD COACH AND CHEF wrote on 22 Nov 2006 in rec.food.cooking > > > The latest on cooking turkeys is that rubbing sea salt under the skin > > will make it more moist and flavorful than brining it. The general rule > > is 2 1/2 tablespoons distributed evenly under the skin of or over a > > 10-12 lb turkey overnight. You do not need to rinse the turkey. > > > > This works for all poultry. It's great for chicken breasts, which you > > salt for 6 hours only. > > > > > > Wrong! Salt by itself will draw out the moisture...You need a liquid , > hence brine, to equalize this imbalance. From Cook's Illustrated (who espouse this technique): "Salting works by drawing moisture out of the meat; this moisture mixes with the salt to make a shallow brine. Over time, the salt migrates from the shallow brine into the meat. Once inside the meat, the salt changes the structure of the muscle fibers so that the meat is able to hold on to more water, even in a hot oven." -- Seth Goodman |
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