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Thread: More about dry brining

  1. #1
    Christine Dabney Guest

    Default More about dry brining

    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
    --
    http://nightstirrings.blogspot.com

  2. #2
    Janet Bostwick Guest

    Default Re: 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

  3. #3
    Christine Dabney Guest

    Default Re: More about dry brining

    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

  4. #4
    Janet Wilder Guest

    Default Re: More about dry brining

    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.

  5. #5
    dsi1 Guest

    Default Re: More about dry brining

    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.

  6. #6
    Cheryl Guest

    Default Re: More about dry brining

    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.


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