On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10,
> > > > wrote:
> > > > > Cindy Hamilton wrote:
> > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
> > > > > >> wrote:
> > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote:
> > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> > > > > >> >>>
> > > > > >> >>>
> > > > > >> >>> Doesn't look professional to me. Not well marbled, nor
> > > > > >> >>> properly
> > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much
> > > > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture
> > > > > >> >>> out. I salt at table afer cooking, that's what salt shakers
> > > > > >> >>> are
> > > > > >> >>> for.
> > > > > >> >>
> > > > > >> >> Sheldon, you've been proven wrong about that many times. It's
> > > > > >> >> fine
> > > > > >> >> if *believe* in salting meat before cooking it. But your premis
> > > > > >> >> is
> > > > > >> >> simply not true. Salt gets drawn in, then it comes back out.
> > > > > >> >> Salt actually helps tenderize tough cuts of meat and make them
> > > > > >> >> more
> > > > > >> >> juicy. Like that top sirloin you're so very fond of.
> > > > > >> >>
> > > > > >> >> Jill
> > > > > >> >
> > > > > >> >I intended to say it's fine if you DON't believe in salting meat
> > > > > >> >before cooking it.
> > > > > >> >
> > > > > >> >Jill
> > > > > >>
> > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for
> > > > > >> curing.
> > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants
> > > > > >
> > > > > > True, if you allow the moisture drawn out of the steak to evaporate
> > > > > > and/or if you use a lot of salt.
> > > > > >
> > > > > > First it draws moisture out of the steak. Then, because the steak
> > > > > > is
> > > > > > now drier than the moisture surrounding it, moisture goes back in to
> > > > > > the
> > > > > > steak bringing salt with it. Eventually it achieves osmotic
> > > > > > balance.
> > > > > > The trick is to not use too much salt.
> > > > > >
> > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for
> > > > > > an
> > > > > > hour or more, when I come back there is no excessive moisture on the
> > > > > > outside of the steak, the meat is salted throughout, and it cooks up
> > > > > > nice and juicy because the salt on the inside tends to hold on to
> > > > > > the
> > > > > > water on the inside. Much better than simply salting the exterior
> > > > > > at
> > > > > > the last minute.
> > > > > >
> > > > > > Not that I think you'll believe me or this guy either:
> > > > > >
> > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for-
> > > > > > perfect-steaks.html>
> > > > >
> > > > > And on the Turkey side, I remember hearing a lady say that soaking a
> > > > > whole
> > > > > turkey in salt water before roasting helps make Turkey slices moister
> > > > > after serving.
> > > >
> > > > I used to brine a turkey some years ago. The turkey would come out
> > > > awesome.
> > > > By dunking the turkey in salt water, you could rapidly defrost a turkey
> > > > over
> > > > night. It was completely win-win. I can't do that anymore because even
> > > > cheap
> > > > turkeys are injected with a salt solution. They cannot be brined because
> > > > the
> > > > turkey becomes extra salty. These days, I can't even quick defrost
> > > > overnight
> > > > so it's not even worth my time.
> > > >
> > > > ====
> > > >
> > > > Why not?
> > >
> > > I can no longer brine a turkey because most cheap turkeys come pre-brined.
> > > If I can't brine a turkey, I can't do a quick defrost. What I'm not going
> > > to
> > > do is stick a 20 lb frozen turkey in the refrigerator for a few days.
> > >
> > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright.
> > >
> > > =====
> > >
> > >
> > > I have been looking for a turkey to buy and can't find one anywhere
> > > ( D. loves them and was hoping to cook one for him .. but ...
> > > nope I will be very careful after Christmas and make sure I have a
> > > couple
> > > in the freezer
> >
> > Hope you find your turkey. My freezer is too small for a large turkey. At
> > the moment it's totally filled with fish, fish, and more fish. It's totally
> > nuts. I wish the kids would stop buying fish.
> >
> > ===
> >
> > Hmm I can think of worse things they could be buying))) Thanks but I
> > have been to the biggest shop I know near me and no luck!
> >
> > I am quite a long way from shops, especially big ones
>
> Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater.

When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon.

--Bryan