Comments on: Tengrain’s Little Cooking School: Brine and the Bird http://www.mockpaperscissors.com/?p=26391 Fri, 10 Sep 2010 04:04:33 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Tengrain http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356837 Tengrain Wed, 25 Nov 2009 01:22:45 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356837 I've bought another share of a pork, and the last of the current is the shank end of a leg that (though small) is saying prosciutto to me. Rgds, TG I’ve bought another share of a pork, and the last of the current is the shank end of a leg that (though small) is saying prosciutto to me.

Rgds,

TG

]]> By: abo gato http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356833 abo gato Wed, 25 Nov 2009 00:46:26 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356833 DC, I don't know if you can make a ham or not, but I am damn sure gonna try it. We were in NYC a week or so ago and got to taste an Iberico ham at the Grand Central Market.....they were selling it for 99.99 a pound. I have never tasted anything like that in my life....it was ham butter.....melted in your mouth. The story on those is that they are pigs in Spain who eat nothing but acorns. There are these wild pigs here and the ranchers want them shot. I know they aren't going to have the acorn diet going on like in Spain, but hey, who knows? If I can come up with something half as good as that, it will be the best ham anyone I know has ever eaten. I figure it's worth a shot. DC, I don’t know if you can make a ham or not, but I am damn sure gonna try it. We were in NYC a week or so ago and got to taste an Iberico ham at the Grand Central Market…..they were selling it for 99.99 a pound. I have never tasted anything like that in my life….it was ham butter…..melted in your mouth. The story on those is that they are pigs in Spain who eat nothing but acorns. There are these wild pigs here and the ranchers want them shot. I know they aren’t going to have the acorn diet going on like in Spain, but hey, who knows? If I can come up with something half as good as that, it will be the best ham anyone I know has ever eaten. I figure it’s worth a shot.

]]> By: distributorcap http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356812 distributorcap Wed, 25 Nov 2009 00:03:26 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356812 can you make a ham? can you make a ham?

]]> By: Tengrain http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356680 Tengrain Tue, 24 Nov 2009 17:27:29 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356680 Zen - That's a catering trick, too: if you cut it up first (remove the back as I suggested, but also remove the legs) and then start roasting the legs earlier than the breast, it can all come out of the oven at the same time. Nothing is raw and nothing is overdone. Without the back, the turkey roasts a lot faster. You can mound the stuffing up on the roasting pan under the rib cage, too -- and the whole thing transfers easily to the serving platter, if you are determined to carve in front of your guests. I lean the legs up against the breast and no one thinks anything of it: it looks exactly the same. Rgds, Tengrain Zen -

That’s a catering trick, too: if you cut it up first (remove the back as I suggested, but also remove the legs) and then start roasting the legs earlier than the breast, it can all come out of the oven at the same time. Nothing is raw and nothing is overdone.

Without the back, the turkey roasts a lot faster. You can mound the stuffing up on the roasting pan under the rib cage, too — and the whole thing transfers easily to the serving platter, if you are determined to carve in front of your guests. I lean the legs up against the breast and no one thinks anything of it: it looks exactly the same.

Rgds,

Tengrain

]]> By: zencomix http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356679 zencomix Tue, 24 Nov 2009 17:21:30 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356679 I'm a big fan of cutting the bird up prior to cooking. It cooks faster, and it's easier to control for the different cooking times of the different parts. Because I'm cutting the bird up anyway, it's ok to get a bigger bird. I just put some uncooked bird into the freezer for later use. I’m a big fan of cutting the bird up prior to cooking. It cooks faster, and it’s easier to control for the different cooking times of the different parts. Because I’m cutting the bird up anyway, it’s ok to get a bigger bird. I just put some uncooked bird into the freezer for later use.

]]> By: Tengrain http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356639 Tengrain Tue, 24 Nov 2009 15:16:15 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356639 Abo Gato - Yeah, I have a smoker too, but for some reason, I don't like smoked turkey. But damn, pulled pork! John - I saw a guy at Whole Foods a couple of years ago, and I kid you not: he ordered a 40 pounder. I stood slack-jawed as I watched them try to put this frozen thing in his cart, and haul it to the cash register. It was, of course, the night before Thanksgiving, too. I'm guessing it might be thawed out about now. Regards, TG Abo Gato – Yeah, I have a smoker too, but for some reason, I don’t like smoked turkey. But damn, pulled pork!

John – I saw a guy at Whole Foods a couple of years ago, and I kid you not: he ordered a 40 pounder. I stood slack-jawed as I watched them try to put this frozen thing in his cart, and haul it to the cash register. It was, of course, the night before Thanksgiving, too. I’m guessing it might be thawed out about now.

Regards,

TG

]]> By: John Hoffman http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356617 John Hoffman Tue, 24 Nov 2009 13:23:49 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356617 Tengrain, Turkeys under 12 pounds are mostly bone. The cusp seems to be at about fifteen pounds. I used to like a 25-pound pterodactyl-sized turkey, but they are too much to keep in the refrigerator prior to cooking, and a real problem to maneuver about when removing them from an oven. The smaller birds fit into my Necco electric roaster nicely. "Felicitous compliments of the gorging season to you, sir. Peace on Earth, and fat tums to all men."--Black Adder's Christmas Carol Tengrain,
Turkeys under 12 pounds are mostly bone. The cusp seems to be at about fifteen pounds. I used to like a 25-pound pterodactyl-sized turkey, but they are too much to keep in the refrigerator prior to cooking, and a real problem to maneuver about when removing them from an oven. The smaller birds fit into my Necco electric roaster nicely.

“Felicitous compliments of the gorging season to you, sir. Peace on Earth, and fat tums to all men.”–Black Adder’s Christmas Carol

]]> By: abo gato http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356596 abo gato Tue, 24 Nov 2009 11:21:19 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356596 I'm brining my (small, 11 pound) turkey today, using bay leaves, lots of rosemary and garlic in the brine. I lost my mind the other day and got my Christmas present, a Bradley Smoker. I'll be smoking the turkey Thursday. I got the smoker so I could cold smoke my bacon that I've been curing and I have some plans to try to make hams from feral hogs here in South Texas. I knew I'd need a smoker for that. I also want to try my hand at making pastrami. This smoker is the shiznit so far. I smoked some beef ribs Saturday night and they were wonderful. Smoked bacon Sunday morning and then a chicken Sunday night. This is a food toy I am gonna have a lot of fun with. The turkey is going to be great too. I also got some turkey necks to roast along with the giblets so that I can still have some good gravy. My food downfall is the stuffing and the mashed potatoes with gravy. Gotta have that gravy. I’m brining my (small, 11 pound) turkey today, using bay leaves, lots of rosemary and garlic in the brine. I lost my mind the other day and got my Christmas present, a Bradley Smoker. I’ll be smoking the turkey Thursday. I got the smoker so I could cold smoke my bacon that I’ve been curing and I have some plans to try to make hams from feral hogs here in South Texas. I knew I’d need a smoker for that. I also want to try my hand at making pastrami. This smoker is the shiznit so far. I smoked some beef ribs Saturday night and they were wonderful. Smoked bacon Sunday morning and then a chicken Sunday night. This is a food toy I am gonna have a lot of fun with.

The turkey is going to be great too. I also got some turkey necks to roast along with the giblets so that I can still have some good gravy. My food downfall is the stuffing and the mashed potatoes with gravy. Gotta have that gravy.

]]> By: raceynora http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356499 raceynora Tue, 24 Nov 2009 04:20:46 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356499 I used to find it difficult to buy a turkey that only weighs 12-14 lbs - definition of eternity: two people and one turkey! This year there were more than enough to chose from - guess your "two small turkey" concept is catching on! I used to find it difficult to buy a turkey that only weighs 12-14 lbs – definition of eternity: two people and one turkey! This year there were more than enough to chose from – guess your “two small turkey” concept is catching on!

]]> By: Tengrain http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356494 Tengrain Tue, 24 Nov 2009 04:15:34 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356494 Yeah, I know people who do this, Tommy -- I'm just goosey about the plastic being food-safe quality. That said, scrub it really, really well both before and after. Regards TG Yeah, I know people who do this, Tommy — I’m just goosey about the plastic being food-safe quality. That said, scrub it really, really well both before and after.

Regards

TG

]]> By: tommyspoon http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356475 tommyspoon Tue, 24 Nov 2009 03:29:57 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356475 I find that a medium sized cooler, specifically tasked for brining, works better than a pot. As long as you keep the brine iced down, and leave the cooler in a dark cool place where no sunlight will get at it, you can brine that bird for as long as you like. Even two small birds will fit nicely! I find that a medium sized cooler, specifically tasked for brining, works better than a pot. As long as you keep the brine iced down, and leave the cooler in a dark cool place where no sunlight will get at it, you can brine that bird for as long as you like. Even two small birds will fit nicely!

]]> By: Tengrain http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356461 Tengrain Tue, 24 Nov 2009 03:03:30 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356461 That sounds teriffic, Runt - we expect to hear a full report. And by the way: chipotles and turkey totally work. And what would a club sandwich be without bacon? You are onto something, Jedi Master! Regards, TG That sounds teriffic, Runt – we expect to hear a full report. And by the way: chipotles and turkey totally work. And what would a club sandwich be without bacon? You are onto something, Jedi Master!

Regards,

TG

]]> By: TheCunningRunt http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356456 TheCunningRunt Tue, 24 Nov 2009 02:59:56 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356456 I've been wanting to try brining for a while, but haven't yet - what a rube, eh? Anyway, thanks for the tips, which made enough sense to stay with me for at least a year! Next year I'll brine, perhaps - this time I'm doing a turkey breast in a Dutch oven on top of a wood stove, with added strangenesses like bacon and chipotles. Wish me luck! ;) I’ve been wanting to try brining for a while, but haven’t yet – what a rube, eh? Anyway, thanks for the tips, which made enough sense to stay with me for at least a year!

Next year I’ll brine, perhaps – this time I’m doing a turkey breast in a Dutch oven on top of a wood stove, with added strangenesses like bacon and chipotles.

Wish me luck! ;)

]]> By: Tengrain http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356443 Tengrain Tue, 24 Nov 2009 02:19:19 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356443 I have never bought anything larger than a 12 pound bird. I just don't want to deal with the raw and the dried out that come with those behemoth birds that (men?) like to buy. Yeah, showing off is fun, but I'd rather have great eats. And it takes no more room (probably less) in the oven, and absolutely a lot less time to cook. Regards, Tengrain I have never bought anything larger than a 12 pound bird. I just don’t want to deal with the raw and the dried out that come with those behemoth birds that (men?) like to buy. Yeah, showing off is fun, but I’d rather have great eats. And it takes no more room (probably less) in the oven, and absolutely a lot less time to cook.

Regards,

Tengrain

]]> By: Laura http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356442 Laura Tue, 24 Nov 2009 02:09:31 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356442 I had never considered making two small turkeys and I wish I'd seen this great tip before I ordered my big one. NEXT time. Thanks, TG. (And Happy Thanksgiving, all you all!) I had never considered making two small turkeys and I wish I’d seen this great tip before I ordered my big one. NEXT time. Thanks, TG. (And Happy Thanksgiving, all you all!)

]]> By: retzilian http://www.mockpaperscissors.com/?p=26391&cpage=1#comment-356433 retzilian Tue, 24 Nov 2009 01:48:54 +0000 http://www.mockpaperscissors.com/?p=26391#comment-356433 You are absolutely right about the downside - no drippings to make gravy. To me, there is no point in having T-day without gravy. We did a brined bird last year and it was quite good - I got a pre-mix from a foo-foo grocery store and it turned out good, but I really missed the gravy. Especially since my speciality is the mashed taters, y'all. You are absolutely right about the downside – no drippings to make gravy. To me, there is no point in having T-day without gravy. We did a brined bird last year and it was quite good – I got a pre-mix from a foo-foo grocery store and it turned out good, but I really missed the gravy. Especially since my speciality is the mashed taters, y’all.

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