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 Post subject: Re: Serious Eats at it again -- The facts behind turkey brin
PostPosted: Wed Nov 07, 2012 10:30 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
This year I'm cooking everything except the turkey. No idea what they'll do. Grilling has been mentioned.


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 Post subject: Re: Serious Eats at it again -- The facts behind turkey brin
PostPosted: Fri Nov 09, 2012 9:49 am 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
Paul Kierstead wrote:
Quite honestly, I'd like a second opinion, but the experiment seems reasonably sound, as does the theory. Fascinating article, very worth of a read.


Paul, I have found what may qualify as a second opinion.

Quote:
"Now for the moment of truth: comparing the salted bird with one that had been brined. First the bad news. Tasters found the brined turkey to be moister and the numbers confirmed this impression. While the brined bird shed 19% of its initial weight in the oven, a salted bird shed 22% of its out-of the-package-weight.

Although salting couldn’t quite compete with brining as a way to pump moisture into a turkey, it more than held its own in terms of flavor. In fact, most tasters chose the salted turkey over the brined for its “fuller turkey flavor”. It “actually tastes like turkey”, said one. Several tasters also preferred the more “natural” texture of the salted bird even if the meat was as bit dry."

_________________
Jim
Weights of Baking Ingredients


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 Post subject: Re: Serious Eats at it again -- The facts behind turkey brin
PostPosted: Sat Nov 10, 2012 8:00 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
There's an ongoing battle on "The Chew" between Batali (to brine) and Symon (not to brine).


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 Post subject: Re: Serious Eats at it again -- The facts behind turkey brin
PostPosted: Sat Nov 10, 2012 9:37 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Jim, thanks, nice to see someone did some [more] formal taste testing. I trust kenji's general approach, but confirmation bias is an extremely powerful thing and can be even worse for 'science' minded people if they have a pet theory :)

I actually brine relative often for texture, so I'm going to try dry brining in a couple of those situations instead of a wet brine.


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 Post subject: Re: Serious Eats at it again -- The facts behind turkey brin
PostPosted: Tue Nov 13, 2012 8:57 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I still brine. My dad is 76, has bad teeth and raves and raves about my "moist" turkey. I'd love to try a dry salted turkey (and have with chickens) but at the expense if my dad enjoying Thanksgiving. If I did THAT I'd also have to give up his canned corn and canned cranberry sauce. ;) He always complains I make too much food but he hasn't quite realized that there are "his" side dishes and "our" side dishes. But hey, everyone's happy, and that's the point.


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