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Started By
Message
Posted on 11/18/15 at 10:01 am to MightyYat
quote:
People act like raw poultry should be treated like nuclear waste. Rinse your birds and buy some clorox wipes.
I agree the cleanliness issue is overblown, but why create the issue in the first place.
Cons:
Spreading germs
Pros:
......
Posted on 11/18/15 at 10:03 am to Mo Jeaux
quote:
I agree with you about the hysterics, but why rinse?
It makes people feel better I guess to think they're washing off some junk from the processing.
Posted on 11/18/15 at 10:03 am to The Last Coco
How about you don't rinse your bird. I'll continue to rinse mine to remove any remnants of organ matter, blood and/or ice then I'll wash my sink. A practice that's worked well for many, many years.
Posted on 11/18/15 at 10:15 am to AppyTiger
quote:
How about you don't rinse your bird.
Ok. I don't.
quote:
I'll continue to rinse mine to remove any remnants of organ matter, blood and/or ice then I'll wash my sink.
Ok. Do you do the same for beef?
I'll continue to let the high Temps in my oven take care of matters. Thanks.
Posted on 11/18/15 at 10:16 am to Mo Jeaux
In all honesty and scientific pursuit, it is much better to just dry the heal out of your proteins then it is to rinse them. You want the surface of the meat super dry (if what you are going after is a fantastic crust/maillard reaction).
So dont rinse, for science and taste.
So dont rinse, for science and taste.
Posted on 11/18/15 at 10:27 am to Mo Jeaux
quote:
I'll continue to let the high Temps in my oven take care of matters. Thanks.
This.
Posted on 11/18/15 at 10:39 am to Mo Jeaux
Again, what you do with your turkey is your own affair. I'm talking about rinsing off any excess processing debris before rubbing a bird that's going to spend its next 80 hours sitting in a refrigerator. Will heat from the cooking process kill any bacteria left on the bird? Absolutely. Can rubbing slivers of organ matter into your bird prior to its sitting stagnant for 3 days alter the taste if the bird? Possibly. I prefer to rinse it. I sincerely hope you can grow to accept it.
Posted on 11/18/15 at 10:45 am to AppyTiger
If you do rinse, do so outside, with the hose, in a meat-dedicated ice chest.
No worries about splashing that stuff all over your counter there.
No worries about splashing that stuff all over your counter there.
Posted on 11/18/15 at 11:39 am to LouisianaLady
(no message)
This post was edited on 11/18/15 at 11:44 am
Posted on 11/18/15 at 11:57 am to AppyTiger
quote:
I prefer to rinse it. I sincerely hope you can grow to accept it.
I don't really care what you do. Just don't act holier than thou because you like to rinse. Also don't make up BS reasons for doing so.
Posted on 11/18/15 at 12:04 pm to Mo Jeaux
I'm not making up anything. That is the reason I rinse my bird before I dry brine it. And I'm trying to not act holier than thou. But the truth of the matter is, I am.
Posted on 11/18/15 at 12:09 pm to AppyTiger
Yes, I'm sure. I guess the organic matter that you wash off will affect the organic matter that you're cooking. That makes a ton of sense.
Enjoy being holier (and apparently stupider).
Enjoy being holier (and apparently stupider).
Posted on 11/18/15 at 12:46 pm to LSUTIGERTAILG8ER
Father of the Brine is pretty good
Posted on 11/18/15 at 1:11 pm to LouisianaLady
Good links there, thanks.
I will definitely try a brine this year prior to smoking.
Thoughts on Cajun Injection marinade also in addition to the brine?
I will definitely try a brine this year prior to smoking.
Thoughts on Cajun Injection marinade also in addition to the brine?
Posted on 11/18/15 at 1:19 pm to LSUTIGERTAILG8ER
I think I'm on board with this dry brining business after reading about it. I definitely notice a different texture after a wet brine.
Posted on 11/18/15 at 1:21 pm to Mo Jeaux
Lol. The guy who recommends a 14 hour dry brine and scoffs at conventional brine likening it to "sponge bird" is hurling stupidity insults. That's rich. I can assure you there are way better cooks than angry little Mo Jeaux from the Internet who will rinse off a bird prior to placing it in a refrigerator for 3 days to brine. If you're from NY you can breeze down Broadway and drop by ICC and meet a few. If you prefer to wait I'll be back up there in the spring and can give you a tour. Enjoy your Thanksgiving
Posted on 11/18/15 at 2:06 pm to AppyTiger
Umm, I don't rinse. Is reading comprehension that difficult for you?
I'm also sure there are plenty of better cooks than me. Never claimed otherwise, so I'm not sure where you're going with that.
It is clear, however, that you have no clue what you're talking about in respect of brining.
I'm also sure there are plenty of better cooks than me. Never claimed otherwise, so I'm not sure where you're going with that.
It is clear, however, that you have no clue what you're talking about in respect of brining.
Posted on 11/18/15 at 2:32 pm to Trout Bandit
quote:
Would brining a turkey you plan on frying make a difference?? Just curious.
The 24 wet brine of 1lb of kosher salt to 1lb dark brown sugar is the best you will find. I've tried the dry but this brine is unbelievable. Yes it makes a difference and don't listen to the posts about it being a "turkey splooge", they've done something wrong. We will never cook a turkey another way.
ALTON BRINE
Posted on 11/18/15 at 3:15 pm to 91TIGER
quote:
"turkey splooge"
I think this is something TOTALLLLLY different.
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