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#1
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I've brined the bird the last 4-5 T'day and Christmas. Use an ice chest to get the bird done right. Large group so bird is in the 24-30lb range. With that many folk around, I've doing the bird on the gas Weber. This frees up the oven for the other goodies. Not sure if anyone covered this, but DO NOT stuff the bird if you're doing it on the BBQ. I've used a rack and pan to catch the dripping for gravy and also tried to do the rotisserie route. With large bird, balancing the rod is a bid deal. Dressing is made in the oven using the casserole method. By far the best bird imaginable.
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KyGuy '04 E500 Brilliant Silver/Ash (50K) '01 ML320 Desert Silver/Parchment (67K) '99 C230 Kompressor Black/Black (62K) '93 Mitsubishi Montero (134K)(Home Depot Express) '70 6.3 Gold/Tobacco (128K) (sold and now in Germany) '94 E420 Silver/Blue (80K) - Sold '97 E320 PearlBlack/Parchment (77K) - Sold '66 300SE Coupe (owned 2002-2003) |
#2
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my family has always brined the turkey! Its the only way I like it.
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#3
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What's with the kosher salt? I look at kosher salt and regular sea salt, and I can't see any difference. Can anyone explain the difference to me? All salt comes from the sea. Why should I spend extra money on kosher salt when sea salt is the same?
Peter
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#4
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So where does kosher salt come from? I am a pretty good cook, and my spice cabinet is fairly well stocked. I have NOUC MAM, almost every vinegar, chinese chili paste, oyster sauce, mustard sead oil, wasabe, and the list goes on, but alas I have no kosher salt. I only have NON IODIZED sea salt. I use cast iron skillets, French enamaled cast iron dutch ovens, Chinese woks, and of course my All-Clad. I cook foods from many cultures, and now I am wondering how is this possible without kosher salt. Help.
Peter
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#5
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Kosher salt is made from evaporated brine. It has no additives or iodine. It is popular with cooks because it's course texture makes it easy to pinch and sprinkle and is less "salty" because of it's size, so that it's hard to over-salt foods, and the coarse texture makes it adhere to meats before cooking. To use kosher salt in any recipie that is configured for table salt, you double the amount. It's also known for it's fast dissolving in liquid, so the effect on taste can be immediately checked.
Table salt, usually iodized, is great for baking where the fine grained crystals are easily measured. |
#6
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MTI,
Your answer would be a very credible answer on the NPR program " wait, wait, don't tell me". Many people would guess it as the right answer, but it is the wrong answer. I love this new OD, because members like medmec have no clue as to what we are debating. We are so far out of their narrow band width. Peter
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#7
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My wife salted the turkey one year. I couldn't eat it, too salty. Her ex-husband taught her this, and he was a Marine Corps mess hall SSGT.
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Regards Warren Currently 1965 220Sb, 2002 FORD Crown Vic Police Interceptor Had 1965 220SEb, 1967 230S, 280SE 4.5, 300SE (W126), 420SEL ENTER > = (HP RPN) Not part of the in-crowd since 1952. |
#8
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TK,
I just realized your problem. You are in Florida. I visited Florida a few years ago, and enjoyed my visit, but missed the diversity of California. If you take out all the insane and weird people, California is probably the greatest state in the union. My new son in law came out here from Florida a few years ago. We took him on a camping trip with my daughter down to Mark Twain country. We camped in Sonora in shorts. The next day we took him to the Yosemite Valley where he was awe struck by the beauty of the water falls and couldn't believe that people climbed half way up half dome and sunk petons and slept on the side of a cliff thousands of feet above ground. The next day we drove through heavy snow in the pass and spent the afternoon in shorts in a desert ghost town called Boddy. You need to come out here and experience the diversity of Ca. You can go to Disney World and experience corporate cuisine or come to the Bay Area and taste real food from all over the world at regular restaurants. Peter
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Auto Zentral Ltd. |
#9
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Quote:
![]() Besides, my answer is not a bluff. |
#10
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I'm not so sure MTI is wrong at all. I don't know where kosher salt comes from or what makes it "kosher", but his other points are entirely correct. Try it on a steak; you'll notice a difference.
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2002 E320 4-Matic 2008 Subaru Outback 2009 Subaru Forester |
#11
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Quote:
It's just harder for you to understand, thanks for the unprovoked attack. |
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