Thread: More about dry brining

On Mon, 19 Nov 2012 15:41:37 -0700, Christine Dabney
<[email protected]> wrote:

>Heya folks,
>
>A lot of you know that I am a big fan of dry brining. Here is an
>article that compares dry brining to wet brining..
>
>http://www.seriouseats.com/2012/11/t...nksgiving.html
>
>Christine

That's it? Interesting. I've got a day or so to think about this
Thanks Christine
Janet US

On Mon, 19 Nov 2012 16:41:56 -0700, Janet Bostwick
<[email protected]> wrote:


>That's it? Interesting. I've got a day or so to think about this
>Thanks Christine
>Janet US

If you decide to dry brine, the earlier you start, the better. I am
starting mine today.

Christine
--
http://nightstirrings.blogspot.com

On 11/19/2012 5:51 PM, Christine Dabney wrote:
> On Mon, 19 Nov 2012 16:41:56 -0700, Janet Bostwick
> <[email protected]> wrote:
>
>
>> That's it? Interesting. I've got a day or so to think about this
>> Thanks Christine
>> Janet US
>
> If you decide to dry brine, the earlier you start, the better. I am
> starting mine today.
>
> Christine
>
My favorite turkey is a Kosher turkey. It's soaked, salted then rinsed.
The process gets rid of blood in the tissues. I have used the Koshering
process on a regular turkey and it works great.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/19/2012 12:41 PM, Christine Dabney wrote:
> Heya folks,
>
> A lot of you know that I am a big fan of dry brining. Here is an
> article that compares dry brining to wet brining..
>
> http://www.seriouseats.com/2012/11/t...nksgiving.html
>
> Christine
>

It's a good article. I'll probably still brine my turkey because it's
how I'm able to defrost a turkey in a few hours out of the fridge. OTOH,
my guess is that in the future, I'll be forced to defrost in the fridge
because all the turkeys will be already water injected. Too bad.

On 11/19/2012 5:41 PM, Christine Dabney wrote:
> Heya folks,
>
> A lot of you know that I am a big fan of dry brining. Here is an
> article that compares dry brining to wet brining..
>
> http://www.seriouseats.com/2012/11/t...nksgiving.html

Thanks Chris! Good timing because it seems I'm cooking a bird for
tomorrow after all. I really enjoyed reading that! The analogy with
the jocks, cheerleaders and nerds was appropriate and entertaining.