greatcyber
New member
Thanks. I'll have a little nip. It's not citizenship yet, just residency. Citizenship comes in 3 years. Then I'll have a magnum to celebrate.
Oh Canada, happy Thanksgiving
- Thread starter Contratrombone64
- Start date
greatcyber
New member
The food was wonderful, Rojo. I like pecan pie as well, but the tarte was magnifique! I look forward to many more.
BTW, it was a great tip to find out about "brining" so as not to have a dry bird...a chemical change to the fibres, apparently. I'd recommend it to anyone.
BTW, it was a great tip to find out about "brining" so as not to have a dry bird...a chemical change to the fibres, apparently. I'd recommend it to anyone.
Contratrombone64
Admiral of Fugues
recipe please ...
rojo
(Ret)
That's surprising; I would think that salt would dry the bird out even more... shows how much I know about cooking.
greatcyber
New member
Per chef Michael,
Brining has been done for thousands of years. It helps to not only preserve meats but also to retain moisture. Meat contains fibres that hold in the water content but cooking will tear these fibres and allow them to dry out. Too much cooking of meat and you wind up with something like "jerky" hence the brining. It forms a web-like network that encapsulate the meat to hold in the moisture. When exposed to heat in the oven, this web expands and forms a barrier to stop the moisture seeping out.
Basic recipe for brining a turkey:
Use a small outdoor cooler, like you would bring to the beach. Place bird breast side down inside. Mix 2 pounds of sea salt in a gallon of fresh water and mix. Then add one cup of sugar, honey, maple syrup or something sweet (I used honey) and mix again. Pour over bird. Add 2 additional gallons of cold water to cover bird (more, if necessary). Let it sit in solution overnight.
Before cooking, thoroughly rinse bird inside and out. Place on rack and roast in preheated 400 degree oven for one hour and then turn heat down to 300 degrees to finish cooking. Do not stuff bird as the open cavity allows the heat to penetrate and cook more evenly. No need to baste thanks to the brining. When cooked, let bird rest on counter (place foil wrap over bird to retain heat). Carve and enjoy.
I will add my recipe for stuffing in the recipe thread. My family has been using my recipe for about the past 10 years.
Brining has been done for thousands of years. It helps to not only preserve meats but also to retain moisture. Meat contains fibres that hold in the water content but cooking will tear these fibres and allow them to dry out. Too much cooking of meat and you wind up with something like "jerky" hence the brining. It forms a web-like network that encapsulate the meat to hold in the moisture. When exposed to heat in the oven, this web expands and forms a barrier to stop the moisture seeping out.
Basic recipe for brining a turkey:
Use a small outdoor cooler, like you would bring to the beach. Place bird breast side down inside. Mix 2 pounds of sea salt in a gallon of fresh water and mix. Then add one cup of sugar, honey, maple syrup or something sweet (I used honey) and mix again. Pour over bird. Add 2 additional gallons of cold water to cover bird (more, if necessary). Let it sit in solution overnight.
Before cooking, thoroughly rinse bird inside and out. Place on rack and roast in preheated 400 degree oven for one hour and then turn heat down to 300 degrees to finish cooking. Do not stuff bird as the open cavity allows the heat to penetrate and cook more evenly. No need to baste thanks to the brining. When cooked, let bird rest on counter (place foil wrap over bird to retain heat). Carve and enjoy.
I will add my recipe for stuffing in the recipe thread. My family has been using my recipe for about the past 10 years.
Contratrombone64
Admiral of Fugues
waiting patiently ...
greatcyber
New member
okay...I'll look it up on food network and post it...shortly
Contratrombone64
Admiral of Fugues
Not to worry, dear, I found it already.
greatcyber
New member
okeedokee. Wanna share it with me, then?
Contratrombone64
Admiral of Fugues
greatcyber
New member
I sure thank you for that one, D. I'll make one next time we have a visitor who's not from the area. Mmmmm!
Contratrombone64
Admiral of Fugues
Yeah - it was strange that I found a Montreal version as it seems to be a North American "thing" ... certainly not food we make here at all.
Corno Dolce
Admiral Honkenwheezenpooferspieler
Aloha CT64,
That recipe for the apple pie looked good - I shall try it tomorrow.
Cheerio,
CD
That recipe for the apple pie looked good - I shall try it tomorrow.
Cheerio,
CD