- Nov 16, 2011
- 13
- 12
I'm hoping Chef Jimmy J will chime in here....
I read an article by Kenji Alt-Lopez of serious eats, he is a food scientist. He explained that brining doesn't actually add moisture to the turkey meat. What it does is break some of the proteins in the meat so that it contracts less while cooking and therefore squeezes less moisture out as it cooks. His opinion is that a wet-brined bird is more moist, but less flavorful. According to Kenji, a dry-brined bird has more turkey flavor. I'm tempted to try this for my Thanksgiving bird, but....
I want to know what Chef Jimmy J thinks!
(and the rest of you)
I read an article by Kenji Alt-Lopez of serious eats, he is a food scientist. He explained that brining doesn't actually add moisture to the turkey meat. What it does is break some of the proteins in the meat so that it contracts less while cooking and therefore squeezes less moisture out as it cooks. His opinion is that a wet-brined bird is more moist, but less flavorful. According to Kenji, a dry-brined bird has more turkey flavor. I'm tempted to try this for my Thanksgiving bird, but....
I want to know what Chef Jimmy J thinks!
(and the rest of you)