Home
Forums
New posts
Contact Us
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Search All
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Contact Us
Menu
Log in
Register
Install the app
Install
Forums
Really good
Food and Drinks
A Lemony, Gingery Roast Turkey for Something New on Thanksgiving
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="cheryl" data-source="post: 670" data-attributes="member: 1"><p><a href="https://food52.com/blog/23396-best-lemony-juicy-roast-turkey-brine-recipe-thanksgiving" target="_blank"><strong>A Lemony, Gingery Roast Turkey for Something New on Thanksgiving - Food52</strong></a></p><p></p><p>I brine whether it is scientifically justifiable or not, because, well, it is a religious matter,” cookbo ok editor Rux Martin told Kim Severson for <em>The New York Times</em> <a href="https://www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html" target="_blank">earlier this week</a>.</p><p> </p><p>For the uninitiated, brining essentially involves submerging your meat in a salty solution for several hours, during which the salt water will penetrate into the meat via a process called osmosis. (Takes you back to fifth-grade science now, doesn’t it?) Not only does this season the meat all the way through, but the salt in the water will loosen up some of the protein molecules in the meat as well, resulting in much juicier, plumper flesh post-cooking.</p><p> </p><p>My all-time favorite food-science guru—J. Kenji López-Alt of <a href="https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087?tag=food52-20" target="_blank"><em>Food Lab</em></a> fame—did some extensive tests on brining, and found that it reduces the amount of moisture loss in poultry by up to 40%. This means that after roasting, a turkey that’s been brined can be nearly twice as moist as a regular, non-brined turkey, which for me is reason enough to adhere to the method, out-of-fashion as it may be according to Severson’s latest report.</p></blockquote><p></p>
[QUOTE="cheryl, post: 670, member: 1"] [URL='https://food52.com/blog/23396-best-lemony-juicy-roast-turkey-brine-recipe-thanksgiving'][B]A Lemony, Gingery Roast Turkey for Something New on Thanksgiving - Food52[/B][/URL] I brine whether it is scientifically justifiable or not, because, well, it is a religious matter,” cookbo ok editor Rux Martin told Kim Severson for [I]The New York Times[/I] [URL='https://www.nytimes.com/2018/11/12/dining/the-rise-and-fall-of-turkey-brining.html']earlier this week[/URL]. For the uninitiated, brining essentially involves submerging your meat in a salty solution for several hours, during which the salt water will penetrate into the meat via a process called osmosis. (Takes you back to fifth-grade science now, doesn’t it?) Not only does this season the meat all the way through, but the salt in the water will loosen up some of the protein molecules in the meat as well, resulting in much juicier, plumper flesh post-cooking. My all-time favorite food-science guru—J. Kenji López-Alt of [URL='https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087?tag=food52-20'][I]Food Lab[/I][/URL] fame—did some extensive tests on brining, and found that it reduces the amount of moisture loss in poultry by up to 40%. This means that after roasting, a turkey that’s been brined can be nearly twice as moist as a regular, non-brined turkey, which for me is reason enough to adhere to the method, out-of-fashion as it may be according to Severson’s latest report. [/QUOTE]
Verification
Post reply
Forums
Really good
Food and Drinks
A Lemony, Gingery Roast Turkey for Something New on Thanksgiving
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top