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Thread: Talking turkey about a 'Judy Bird'

  1. #1
    sandi Guest

    Default Talking turkey about a 'Judy Bird'

    Interesting article about a dry-brining technique.

    http://www.latimes.com/features/food...w-turkeyfaq18-
    2009nov18,0,5750108.story

    Or http://preview.tinyurl.com/ygh4ykh

  2. #2
    Sqwertz Guest

    Default Re: Talking turkey about a 'Judy Bird'

    On 18 Nov 2009 12:43:48 GMT, sandi wrote:

    > Interesting article about a dry-brining technique.
    >
    > http://www.latimes.com/features/food...w-turkeyfaq18-
    > 2009nov18,0,5750108.story
    >
    > Or http://preview.tinyurl.com/ygh4ykh


    "What kind of salt? That's a very good question, because different
    salts have different flake sizes and so have different volume
    measurements. I use Diamond Crystal kosher salt. Other coarse salts
    will be close, but if you're using finely ground salt, reduce the
    amount used to 2 teaspoons per every five pounds. I'm sorry, that's
    harder to remember."

    What a bull**** answer. The majority of the country cannot obtain
    Diamond kosher salt easily. Morton's is the default kosher salt and
    it weighs about 5oz a cup. Diamond weighs almost 8oz a cup. That's
    a huge difference in actual salt - almost twice as much Diamond as
    Mortons.

    Finely ground salt? What is that, popcorn salt?

    Like I said - it's a ****ty answer that does more harm than good.

    -sw

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