Which seems to work best brine or injected marinade? Hubby has ordered
a kit after trying fried turkey awhile back and loving it. He says he
read that you are to inject it but doesn't know with what. I have never
had one but recall seeing people talking about doing the brine thing.
Any tips would be appreciated.

zoe wrote:
> Which seems to work best brine or injected marinade? Hubby has ordered
> a kit after trying fried turkey awhile back and loving it. He says he
> read that you are to inject it but doesn't know with what. I have
> never had one but recall seeing people talking about doing the brine
> thing. Any tips would be appreciated.

There is absolutely no reason to brine a turkey before deep frying.

From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all the
time and this is what I said in a post regarding his instructions:

Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits in
the meat *from the inside* and insert garlic slivers all around. Brush the
inside cavity well with butter. Stuff as you wish. (he was partial to
oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
and the neck to seal the bird shut.

Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
most tender, moist and flavorful turkey you have ever eaten, and with the
best dressing (regardless of the type) ever.

He never once mentioned brining the bird beforehand. That's some newfangled
thang
Jill

zoe wrote:
> Which seems to work best brine or injected marinade? Hubby has ordered
> a kit after trying fried turkey awhile back and loving it. He says he
> read that you are to inject it but doesn't know with what. I have never
> had one but recall seeing people talking about doing the brine thing.
> Any tips would be appreciated.
>

My buddy makes them all of the time and does neither and they come out
moist. As far as I can tell the main reason for injecting the turkey is
to flavor it. But "unflavored" deep fried turkey tastes fine to me.

zoe wrote:

> Which seems to work best brine or injected marinade? Hubby has ordered
> a kit after trying fried turkey awhile back and loving it. He says he
> read that you are to inject it but doesn't know with what. I have never
> had one but recall seeing people talking about doing the brine thing.
> Any tips would be appreciated.

I've seen more bad poultry results from improper
injecting technique than I'd like to remember. People
rarely do this correctly. Usually they make the mistake
of injecting the marinade into a few very large pockets
in the bird instead of getting evenly distributing enough.

This will often ruin the meat. It usually makes it mushy,
among other problems. This is especially true when
the marinade is very acidic, which many injection
marinade recipes are.

If you do decide to inject, use a very long needle
and draw it out evenly through the meat while slowly
injecting the liquid. This produces more of a
longish "vein" of marinade then one big pocket. I
use a needle specifically designed to avoid the
pocketing problem called a spray pump.

If I had to choose brining over injecting I'd always
choose brining. It's easier to do properly and it
usually makes for better results.

--
Reg

"jmcquown" > wrote in message
...
> zoe wrote:
>> Which seems to work best brine or injected marinade? Hubby has ordered
>> a kit after trying fried turkey awhile back and loving it. He says he
>> read that you are to inject it but doesn't know with what. I have
>> never had one but recall seeing people talking about doing the brine
>> thing. Any tips would be appreciated.
>
> There is absolutely no reason to brine a turkey before deep frying.
>
> From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all
> the
> time and this is what I said in a post regarding his instructions:
>
> Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits
> in
> the meat *from the inside* and insert garlic slivers all around. Brush
> the
> inside cavity well with butter. Stuff as you wish. (he was partial to
> oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
> and the neck to seal the bird shut.
>
> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is
> the
> most tender, moist and flavorful turkey you have ever eaten, and with the
> best dressing (regardless of the type) ever.
>
> He never once mentioned brining the bird beforehand. That's some
> newfangled
> thang
> Jill
>
> Brining a turkey is no *newfangled thang* Its been around for ages. I
> posted a recipe for Apple Brining a turkey not to long ago.
In your post you asked which is best.. brining or injection for frying a
turkey. Injecting the turkey is far better when frying. If he ordered the
kit then there should be injection marinade in the kit ... if not.. then you
can find the injection marinade at just about any major grocery store.They
usually come with everything you need for injecting a turkey . They come in
all different flavors. My favorite is the Cajun butter.Oh.. and wooden
skewers or toothpicks will not work they tend to burn easily and break..
Hope your turkey comes out scrumptious! Have a great Thanksgiving !
Lynn

jmcquown wrote:

> There is absolutely no reason to brine a turkey before deep frying.
>
> From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all the
> time and this is what I said in a post regarding his instructions:
>
> Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits in
> the meat *from the inside* and insert garlic slivers all around. Brush the
> inside cavity well with butter. Stuff as you wish. (he was partial to
> oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
> and the neck to seal the bird shut.
>
> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
> most tender, moist and flavorful turkey you have ever eaten, and with the
> best dressing (regardless of the type) ever.
>
> He never once mentioned brining the bird beforehand. That's some newfangled
> thang
> Jill
>
>

You (and he) aren't really explaining your reasoning here. Are you
saying don't brine turkeys at all? Or are you recommending people
don't brine when deep frying, specifically?

I can't see what would make deep frying any different in this
regard. If it provides benefit when roasting or smoking, it
should also produce these same results when deep frying, no?

--
Reg

"Reg" > wrote in message
t...
> jmcquown wrote:
>
>> There is absolutely no reason to brine a turkey before deep frying.
>>
>> From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all
>> the
>> time and this is what I said in a post regarding his instructions:
>>
>> Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits
>> in
>> the meat *from the inside* and insert garlic slivers all around. Brush
>> the
>> inside cavity well with butter. Stuff as you wish. (he was partial to
>> oyster stuffing). Use toothpicks or wooden skewers to close the tail
>> flap
>> and the neck to seal the bird shut.
>>
>> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
>> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is
>> the
>> most tender, moist and flavorful turkey you have ever eaten, and with the
>> best dressing (regardless of the type) ever.
>>
>> He never once mentioned brining the bird beforehand. That's some
>> newfangled
>> thang
>> Jill
>>
>>
>
> You (and he) aren't really explaining your reasoning here. Are you
> saying don't brine turkeys at all? Or are you recommending people
> don't brine when deep frying, specifically?
>
> I can't see what would make deep frying any different in this
> regard. If it provides benefit when roasting or smoking, it
> should also produce these same results when deep frying, no?
>
> --
> Reg
>
Brining a turkey usually includes salt Injections for the turkey also has
salt. If you brine then deep fry.. then do not inject with a marinade... to
much salt is involved.If you tend to inject.... then do not brine.
Lynn

Lynette Hebert wrote:

> Brining a turkey usually includes salt Injections for the turkey also has
> salt. If you brine then deep fry.. then do not inject with a marinade... to
> much salt is involved.If you tend to inject.... then do not brine.

Lots of people combine brining and injecting. Why not? This
oes for other items like pork too, not just poultry.

Just leave the salt out of the injection if the meat has also
been brined.

--
Reg

"Steve Wertz" > wrote in message
news
> On Sat, 18 Nov 2006 09:27:14 -0600, jmcquown wrote:
>
>> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
>> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is
>> the
>> most tender, moist and flavorful turkey you have ever eaten, and with the
>> best dressing (regardless of the type) ever.
>
> 425 is too hot for a turkey that big, and 15-20 minutes isn't
> long enough.
>
> Please don't take any advice Jill dishes out so carelessly.
>
> -sw

I agree.
Lynn

Take a look at this recipe of Emeril's. It is really tasty & moist. I know
it looks burnt but it is the marinade that makes it look dark. All fried
turkey's are dark like that. Very delicious flavor.
http://www.foodnetwork.com/food/reci...c=thanksgiving

Steve Wertz wrote:

> I push the injection out as I *insert* the needle, under the
> theory that if you do it the other way, you're just squirting
> juice right down through the vein you just opened up and making
> it pool near the bone or cavity.
>

Yes, indeed. As long as you get the concept of maximum
distribution, most any way will work. Some folks I know use
those short-needled, cheap plastic injectors and make it
work quite well. They add just a small bit of marinade with
each shot, and do lots and lots of shots.

--
Reg

Reg wrote:
> jmcquown wrote:
>
>> There is absolutely no reason to brine a turkey before deep frying.
>>
>> From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys
>> all the time and this is what I said in a post regarding his
>> instructions:
>>
>> Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some
>> slits in the meat *from the inside* and insert garlic slivers all
>> around. Brush the inside cavity well with butter. Stuff as you
>> wish. (he was partial to oyster stuffing). Use toothpicks or
>> wooden skewers to close the tail flap and the neck to seal the bird
>> shut.
>>
>> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
>> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears*
>> this is the most tender, moist and flavorful turkey you have ever
>> eaten, and with the best dressing (regardless of the type) ever.
>>
>> He never once mentioned brining the bird beforehand. That's some
>> newfangled thang
>> Jill
>>
>>
>
> You (and he) aren't really explaining your reasoning here. Are you
> saying don't brine turkeys at all? Or are you recommending people
> don't brine when deep frying, specifically?
>
I'm saying no bring or injecting is required.

Jill

Lynette Hebert wrote:
> "jmcquown" > wrote in message
> ...
>> zoe wrote:
>>> Which seems to work best brine or injected marinade? Hubby has
>>> ordered a kit after trying fried turkey awhile back and loving it.
>>> He says he read that you are to inject it but doesn't know with
>>> what. I have never had one but recall seeing people talking about
>>> doing the brine thing. Any tips would be appreciated.
>>
>> There is absolutely no reason to brine a turkey before deep frying.
>>
>> From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys
>> all the
>> time and this is what I said in a post regarding his instructions:
>>
>> Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some
>> slits in
>> the meat *from the inside* and insert garlic slivers all around.
>> Brush the
>> inside cavity well with butter. Stuff as you wish. (he was partial
>> to oyster stuffing). Use toothpicks or wooden skewers to close the
>> tail flap and the neck to seal the bird shut.
>>
>> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
>> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears*
>> this is the
>> most tender, moist and flavorful turkey you have ever eaten, and
>> with the best dressing (regardless of the type) ever.
>>
>> He never once mentioned brining the bird beforehand. That's some
>> newfangled
>> thang
>> Jill
>>
>> Brining a turkey is no *newfangled thang*

Obviously you don't understand facetiousness when you see it. But there's
no need to do it.

Lynette Hebert wrote:
> "Steve Wertz" > wrote in message
> news
>> On Sat, 18 Nov 2006 09:27:14 -0600, jmcquown wrote:
>>
>>> Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
>>> golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears*
>>> this is the
>>> most tender, moist and flavorful turkey you have ever eaten, and
>>> with the best dressing (regardless of the type) ever.
>>
>> 425 is too hot for a turkey that big, and 15-20 minutes isn't
>> long enough.
>>
>> Please don't take any advice Jill dishes out so carelessly.
>>
>> -sw
>
Screw you, Steve. I get the feeling you're the one keeping McD's in
business.

Reg wrote:
> Lynette Hebert wrote:
>
>> Brining a turkey usually includes salt Injections for the turkey
>> also has salt. If you brine then deep fry.. then do not inject with
>> a marinade... to much salt is involved.If you tend to inject....
>> then do not brine.
>
> Lots of people combine brining and injecting. Why not? This
> oes for other items like pork too, not just poultry.
>
> Just leave the salt out of the injection if the meat has also
> been brined.

Why bother? I've never brined meat and it turns out just fine. And hey,
most of what you buy in the supermarket these days has been injected with
saline so why add to the mix? Doesn't make sense to me, all this hoopla
over brining and injecting.

jmcquown wrote:


> Why bother? I've never brined meat and it turns out just fine. And hey,
> most of what you buy in the supermarket these days has been injected with
> saline so why add to the mix? Doesn't make sense to me, all this hoopla
> over brining and injecting.

You've never done it, but, you don't think it's good.

I should have wised up when you recommended running a
deep fryer at 425 F.

Chirp away.

--
Reg

"jmcquown" > wrote in message
...
> Reg wrote:
>> Lynette Hebert wrote:
>>
>>> Brining a turkey usually includes salt Injections for the turkey
>>> also has salt. If you brine then deep fry.. then do not inject with
>>> a marinade... to much salt is involved.If you tend to inject....
>>> then do not brine.
>>
>> Lots of people combine brining and injecting. Why not? This
>> oes for other items like pork too, not just poultry.
>>
>> Just leave the salt out of the injection if the meat has also
>> been brined.
>
> Why bother? I've never brined meat and it turns out just fine. And hey,
> most of what you buy in the supermarket these days has been injected with
> saline so why add to the mix? Doesn't make sense to me, all this hoopla
> over brining and injecting.
>
Evidently you know nothing about brining and injecting meats..The bottom
line is that flavor brining results in meat that is more moist and flavorful
than unbrined meat, regardless of how you feel about brining... brining has
been around forever. Wild game is usually soaked in some sort of solution
overnight to remove the high game taste that some wild meats have.. Poultry
is probably the most commonly flavor brined meat because it is naturally
lean and gets quite dry if overcooked.All this *hoopla* is for a moister
meat.. one that is not so dry .. injection adds flavor. Lighten up Jill !
Its Thanksgiving ..
Lynn

One time on Usenet, "zoe" > said:

> Which seems to work best brine or injected marinade? Hubby has ordered
> a kit after trying fried turkey awhile back and loving it. He says he
> read that you are to inject it but doesn't know with what. I have never
> had one but recall seeing people talking about doing the brine thing.
> Any tips would be appreciated.

I've deep fryed turkey 3 times now -- I don't brine, I inject it.
Just get an injector, something like this:

http://www.cajun-outdoor-cooking.com/22174-21992.html

Although you can get one cheaper at many grocery or "Wal Mart"
type stores. As for what to put in it, I prefer seasoned melted
butter, but you could use any kind of poultry marinade. Check
Google for recipes, look for something that sounds tasty...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Lynette Hebert wrote:

>>
> Evidently you know nothing about brining and injecting meats..The bottom
> line is that flavor brining results in meat that is more moist and flavorful
> than unbrined meat, regardless of how you feel about brining... brining has
> been around forever. Wild game is usually soaked in some sort of solution
> overnight to remove the high game taste that some wild meats have.. Poultry
> is probably the most commonly flavor brined meat because it is naturally
> lean and gets quite dry if overcooked.All this *hoopla* is for a moister
> meat.. one that is not so dry .. injection adds flavor. Lighten up Jill !
> Its Thanksgiving ..
> Lynn
>
>
Some people (like me) like the taste of roasted meat and find that
brining/injecting adds something that they don't like. We always roast
the turkey & chicken upside down and then flip it towards the end and
the meat is moist and tastes like meat.

My buddy is an avid deep fried turkey person. He probably has every
gadget and has tried every method and does it a lot. A few years back he
was in a hurry and cooked one without doing anything. The result was
that everyone said "wow, this is really good" and thats how he has been
making then ever since.

"zoe" > wrote in message
oups.com...
> Which seems to work best brine or injected marinade? Hubby has ordered
> a kit after trying fried turkey awhile back and loving it. He says he
> read that you are to inject it but doesn't know with what. I have never
> had one but recall seeing people talking about doing the brine thing.
> Any tips would be appreciated.
>
Try this one http://tinyurl.com/y6fz2u

Janet

zoe wrote:

> He says he read that you are to inject it but doesn't know with what.

Here is what I use, but feel free to change it:

Zesty Italian salad dressing (regular, NOT fat-free), drained
Worcestershire sauce
melted butter
onion juice
tabasco sauce

Choose a small turkey, no more than 10 pounds. Remember to lower the
turkey into the hot oil, s-l-o-w-l-y.

Happy Thanksgiving!

Becca

Becca wrote:
> zoe wrote:
>
>> He says he read that you are to inject it but doesn't know with what.
>
> Here is what I use, but feel free to change it:
>
> Zesty Italian salad dressing (regular, NOT fat-free), drained

Drained? Isn't this a bottle of liquid?

: zoe wrote:
: > Which seems to work best brine or injected marinade? Hubby has ordered
: > a kit after trying fried turkey awhile back and loving it. He says he
: > read that you are to inject it but doesn't know with what. I have
: > never had one but recall seeing people talking about doing the brine
: > thing. Any tips would be appreciated.

: There is absolutely no reason to brine a turkey before deep frying.

: From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all the
: time and this is what I said in a post regarding his instructions:

: Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits in
: the meat *from the inside* and insert garlic slivers all around. Brush the
: inside cavity well with butter. Stuff as you wish. (he was partial to
: oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
: and the neck to seal the bird shut.

: Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
: golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
: most tender, moist and flavorful turkey you have ever eaten, and with the
: best dressing (regardless of the type) ever.

: He never once mentioned brining the bird beforehand. That's some newfangled
: thang
: Jill


The recipe above is garbage, unless you like raw poultry.

Bring the oil up to 400 degrees then add the bird, then maintain at 375
degrees. Cook for 3 minutes per pound - a 10-lb bird will take 30 minutes
to cook. NEVER stuff a turkey that will be deep-fried - it must remain
unstuffed so that it can cook from the inside as well.

One time on Usenet, said:
> : zoe wrote:
> : > Which seems to work best brine or injected marinade? Hubby has ordered
> : > a kit after trying fried turkey awhile back and loving it. He says he
> : > read that you are to inject it but doesn't know with what. I have
> : > never had one but recall seeing people talking about doing the brine
> : > thing. Any tips would be appreciated.
>
> : There is absolutely no reason to brine a turkey before deep frying.
>
> : From a 1999 post, my Cajun ex-fiance, Ray, used to deep fry turkeys all the
> : time and this is what I said in a post regarding his instructions:
>
> : Clean out the cavity of a 12-15 lb. bird of all giblets. Cut some slits in
> : the meat *from the inside* and insert garlic slivers all around. Brush the
> : inside cavity well with butter. Stuff as you wish. (he was partial to
> : oyster stuffing). Use toothpicks or wooden skewers to close the tail flap
> : and the neck to seal the bird shut.
>
> : Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
> : golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
> : most tender, moist and flavorful turkey you have ever eaten, and with the
> : best dressing (regardless of the type) ever.
>
> : He never once mentioned brining the bird beforehand. That's some newfangled
> : thang

> The recipe above is garbage, unless you like raw poultry.
>
> Bring the oil up to 400 degrees then add the bird, then maintain at 375
> degrees. Cook for 3 minutes per pound - a 10-lb bird will take 30 minutes
> to cook. NEVER stuff a turkey that will be deep-fried - it must remain
> unstuffed so that it can cook from the inside as well.

I've mentioned before that I've deep fryed turkey 3 times, and my
method is about the same as yours -- stuff a deep fried turkey? I
don't think so:

http://www.eatturkey.com/consumer/cookinfo/fryturk.html

Scroll down to "cooking preparation". Here's another one:

http://www.fabulousfoods.com/school/...fryturkey.html

Scroll down to "tips and troubleshooting"...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Goomba38 wrote:

> Becca wrote:
>
>> zoe wrote:
>>
>>> He says he read that you are to inject it but doesn't know with what.
>>
>>
>> Here is what I use, but feel free to change it:
>>
>> Zesty Italian salad dressing (regular, NOT fat-free), drained
>
>
> Drained? Isn't this a bottle of liquid?

The salad dressing contains bits of minced onion and other vegetables,
and they would clog the needle of the injector, that is why you have to
drain it.

Becca

Becca wrote:

> Goomba38 wrote:
>
>> Becca wrote:
>>
>>> zoe wrote:
>>>
>>>> He says he read that you are to inject it but doesn't know with what.
>>>
>>>
>>>
>>> Here is what I use, but feel free to change it:
>>>
>>> Zesty Italian salad dressing (regular, NOT fat-free), drained
>>
>>
>>
>> Drained? Isn't this a bottle of liquid?
>
>
> The salad dressing contains bits of minced onion and other vegetables,
> and they would clog the needle of the injector, that is why you have to
> drain it.

I think it's a semantics thing. "Drained" implies that you're using the
solids after the liquid is disposed of. "Strained" is a better
description because it implies you're after the liquid portion with the
solids removed (that's what you mean, right?).

Kathleen

In article >,
Becca > wrote:

> Goomba38 wrote:
>
> > Becca wrote:
> >
> >> zoe wrote:
> >>
> >>> He says he read that you are to inject it but doesn't know with what.
> >>
> >>
> >> Here is what I use, but feel free to change it:
> >>
> >> Zesty Italian salad dressing (regular, NOT fat-free), drained
> >
> >
> > Drained? Isn't this a bottle of liquid?
>
> The salad dressing contains bits of minced onion and other vegetables,
> and they would clog the needle of the injector, that is why you have to
> drain it.
>
> Becca

Strained, not drained, is that what you meant?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Does anyone here understand about the diff in temp in :

1) water ,
2) oil , and
3) air cooking !!!
air is the most uneven cooking , oil is better and water
cant cook meat ......

Deep fry works .

Brine can dry out meat , kill the broth .
Its for storing for long time .


__________________________________________________ __________




Steve Wertz wrote:
> On Sat, 18 Nov 2006 09:27:14 -0600, jmcquown wrote:
>
> > Deep fry in very hot oil, 425 degrees, 15-20 minutes until turkey is
> > golden. (I exclaimed 15 minutes?! he said, "Yep") He *swears* this is the
> > most tender, moist and flavorful turkey you have ever eaten, and with the
> > best dressing (regardless of the type) ever.
>
> 425 is too hot for a turkey that big, and 15-20 minutes isn't
> long enough.
>
> Please don't take any advice Jill dishes out so carelessly.
>
> -sw

Kathleen wrote:

> Becca wrote:
>
>> Goomba38 wrote:
>>
>>> Becca wrote:
>>>
>>>> zoe wrote:
>>>>
>>>>> He says he read that you are to inject it but doesn't know with what.
>>>>
>>>>
>>>>
>>>>
>>>> Here is what I use, but feel free to change it:
>>>>
>>>> Zesty Italian salad dressing (regular, NOT fat-free), drained
>>>
>>>
>>>
>>>
>>> Drained? Isn't this a bottle of liquid?
>>
>>
>>
>> The salad dressing contains bits of minced onion and other vegetables,
>> and they would clog the needle of the injector, that is why you have
>> to drain it.
>
>
> I think it's a semantics thing. "Drained" implies that you're using the
> solids after the liquid is disposed of. "Strained" is a better
> description because it implies you're after the liquid portion with the
> solids removed (that's what you mean, right?).
>
> Kathleen

Yes, and thanks for the correction.

Becca

Omelet wrote:

> In article >,
> Becca > wrote:
>
>
>>Goomba38 wrote:
>>
>>
>>>Becca wrote:
>>>
>>>
>>>>zoe wrote:
>>>>
>>>>
>>>>>He says he read that you are to inject it but doesn't know with what.
>>>>
>>>>
>>>>Here is what I use, but feel free to change it:
>>>>
>>>>Zesty Italian salad dressing (regular, NOT fat-free), drained
>>>
>>>
>>>Drained? Isn't this a bottle of liquid?
>>
>>The salad dressing contains bits of minced onion and other vegetables,
>>and they would clog the needle of the injector, that is why you have to
>>drain it.
>>
>>Becca
>
>
> Strained, not drained, is that what you meant?

You are correct, and thanks for pointing that out.

Becca