General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 22-11-2006, 06:50 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Nov 2006
Posts: 1
Default 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.


  #2 (permalink)   Report Post  
Old 22-11-2006, 08:13 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,861
Default 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.
  #3 (permalink)   Report Post  
Old 22-11-2006, 08:49 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 4,949
Default 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
  #4 (permalink)   Report Post  
Old 22-11-2006, 08:50 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2006
Posts: 44
Default 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


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
New article on dry brining aka pre-salting Dora General Cooking 1 21-11-2009 01:41 AM
Dry-brining turkey Dora General Cooking 1 20-11-2009 09:19 PM
Updated Dry-brining article, aka pre-salting Christine Dabney General Cooking 0 19-11-2008 05:51 AM
Turkey brining bag Nancy Young General Cooking 15 03-10-2006 02:08 AM
Brining a turkey rip General Cooking 2 05-11-2005 11:49 PM


All times are GMT +1. The time now is 09:38 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017