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New article on dry brining aka pre-salting
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Christine Dabney  
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 More options Nov 21 2009, 5:04 am
Newsgroups: rec.food.cooking
From: Christine Dabney <artis...@ix.netcom.com>
Date: Fri, 20 Nov 2009 14:04:24 -0700
Local: Sat, Nov 21 2009 5:04 am
Subject: New article on dry brining aka pre-salting
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Heya folks,

Russ Parsons, the Food editor of the LA Times has a new article out on
dry brining, which is aka pre-salting.

For those of you interested:
http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcook18-20...

Christine
--
http://nightstirrings.blogspot.com


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Dora  
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 More options Nov 21 2009, 5:06 am
Newsgroups: rec.food.cooking
From: "Dora" <limey...@yahoo.com>
Date: Fri, 20 Nov 2009 16:06:56 -0500
Local: Sat, Nov 21 2009 5:06 am
Subject: Re: New article on dry brining aka pre-salting
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Christine Dabney wrote:
> Heya folks,

> Russ Parsons, the Food editor of the LA Times has a new article out
> on
> dry brining, which is aka pre-salting.

> For those of you interested:
> http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcook18-20...

> Christine

Hey - it was a tie!  <G>

Dora


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Christine Dabney  
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 More options Nov 21 2009, 5:12 am
Newsgroups: rec.food.cooking
From: Christine Dabney <artis...@ix.netcom.com>
Date: Fri, 20 Nov 2009 14:12:42 -0700
Local: Sat, Nov 21 2009 5:12 am
Subject: Re: New article on dry brining aka pre-salting
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I just  saw.  ;)

And Russ Parsons has more info on it:
http://www.latimes.com/features/food/la-fow-turkeyfaq18-2009nov18,0,5...

http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcookrec18...

http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcookrec18...

Christine
--
http://nightstirrings.blogspot.com


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sf  
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 More options Nov 21 2009, 9:41 am
Newsgroups: rec.food.cooking
From: sf <sf.use...@geemail.com>
Date: Fri, 20 Nov 2009 17:41:51 -0800
Local: Sat, Nov 21 2009 9:41 am
Subject: Re: New article on dry brining aka pre-salting
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On Fri, 20 Nov 2009 14:12:42 -0700, Christine Dabney

I don't know if you posted it or I found it on my own, but after I
read
http://www.latimes.com/features/food/la-fow-turkeyfaq18-2009nov18,0,5...
yesterday or the day before, I decided I'm going to use the 1T per 5
pounds proportion vs. the 1:4 in the NYT article.  I will add some
chopped fresh sage since I have it growing in the back yard.  I had a
good experience with sage last year and wanted to do it again this
year.

We got our turkey yesterday thinking it would have plenty of time to
thaw in the refrigerator, but it's mostly thawed already.  I hope it
didn't thaw out too far ahead!

--
I love cooking with wine.
Sometimes I even put it in the food.


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