|
Safe defrosting
If you have a 13-18lb Turkey, it needs to be in the fridge now. If it is biger, ypu are late! Carol -- |
Safe defrosting
cshenk wrote:
> >If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >is bigger, you are late! > > Carol My 12 pounder went from freezer to fridge this afternoon. |
Safe defrosting
On 11/19/2016 6:51 PM, Brooklyn1 wrote:
> cshenk wrote: >> >> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >> is bigger, you are late! >> >> Carol > > My 12 pounder went from freezer to fridge this afternoon. > Stop it, you'll make Sqwerty all hot again! |
Safe defrosting
On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it > is biger, ypu are late! > > Carol > -- I used to defrost my turkey in salt water in a bucket overnight. It worked just spiffy. These days, it's tough to find a cheap, unprocessed, bird that can be defrosted this way. That's the breaks. |
Safe defrosting
On 11/19/2016 7:10 PM, dsi1 wrote:
> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: >> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >> is biger, ypu are late! >> >> Carol >> -- > > I used to defrost my turkey in salt water in a bucket overnight. It worked just spiffy. These days, it's tough to find a > cheap, unprocessed, bird that can be defrosted this way. That's the breaks. > We get natural turkeys from the store and then brine them in the big cooler. Moist to the last slice. |
Brining turkey/fowl; was Safe defrosting
On 11/19/2016 8:16 PM, Sqwertz wrote:
> On 11/19/2016 7:10 PM, dsi1 wrote: >> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: >>> If you have a 13-18lb Turkey, it needs to be in the fridge now. >>> If it is biger, ypu are late! >>> >> >> I used to defrost my turkey in salt water in a bucket overnight. It >> worked just spiffy. These days, it's tough to find a cheap, >> unprocessed, bird that can be defrosted this way. That's the >> breaks. > > We get natural turkeys from the store and then brine them in the big > cooler. > > Moist to the last slice. Steve, what "recipe" do you use to brine the turkey? There are so many methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a brined (au naturale!) turkey is definitely beneficial for fantastic results at the dinner table. I always try to avoid any and all 'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.). Sky ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
Brining turkey/fowl; was Safe defrosting
On 11/19/2016 8:45 PM, Sky wrote:
> On 11/19/2016 8:16 PM, Sqwertz wrote: >> On 11/19/2016 7:10 PM, dsi1 wrote: >>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: >>>> If you have a 13-18lb Turkey, it needs to be in the fridge now. >>>> If it is biger, ypu are late! >>>> >>> >>> I used to defrost my turkey in salt water in a bucket overnight. It >>> worked just spiffy. These days, it's tough to find a cheap, >>> unprocessed, bird that can be defrosted this way. That's the >>> breaks. >> >> We get natural turkeys from the store and then brine them in the big >> cooler. >> >> Moist to the last slice. > > Steve, what "recipe" do you use to brine the turkey? There are so many > methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a > brined (au naturale!) turkey is definitely beneficial for fantastic > results at the dinner table. I always try to avoid any and all > 'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.). > > Sky > > ================================ > Kitchen Rule #1 - Use the timer! > Kitchen Rule #2 - Cook's choice! > ================================ > Here's the base for mine: http://www.food.com/recipe/alton-bro...-turkey-443177 For the Brine 1 cup kosher salt 12 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 12 teaspoons allspice berries 1 12 teaspoons chopped candied ginger 1 gallon water, heavily iced I may toss in an orange halved also. Enjoy! |
Safe defrosting
Brooklyn1 wrote in rec.food.cooking:
> cshenk wrote: > > > > If you have a 13-18lb Turkey, it needs to be in the fridge now. If > > it is bigger, you are late! > > > > Carol > > My 12 pounder went from freezer to fridge this afternoon. Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in yesterday morning. My fridge is set a little lower (maybe 38.5F or something) so always takes a little longer. I'd rather have a smaller Turkey but that was smallest I could find at the time of shopping. I prefer around 11lbs for our sized family. Keep in mind we are low-meat eaters (not vegetarian by any means, just less meat and a higher vegetable component). The Turkey is next to 6.5lb ham I had to defrost (cooking that today) so I could make room for one final set for the Mayflower event here. Thats a huge food drive (20th year of it) where we locals donate and fill the food bank for the Hampton Roads area. I dropped off my usual set which is 2 20lb Turkeys, and all the sides needed to feed 2 families of 8. It won't be distributed quite that way, but at least I know I matched up things. I even add a lb of real butter each and 2 pie shells each plus organic pumpkin can and apple pie can each. 10lbs potatoes. Rules for the drive is it has to be freezable or shelf stable and potatoes are ok because they can use them quickly but other veggies are pretty much needing to be in canned form. I just got back from dropping that set off. Earlier in the week, our local Yahoo Freecycle group got into the act as well (normal, we've been doing that for the last 6 years or so): -with 5 full family meals (all the sides to match from 10-22lb Turkeys) and 5 small 1-2 person meals. The smaller ones were Ham steaks or Cornish hens paired with a box of stuffing, gravy jars and packets, instant mashed potatoes, fresh carrots and a large sweet potato, pie shell and filling, stick of real butter, jarred asparagus, extra canned veggies. The larger family ones were similar but Turkeys and sides. It was kinda funny as Susan (co-owner with me of the VB Freecycle) were eyeing one another's freezer space in email to make it match what we could store for pickups and also have room for the Mayflower sets. Well, now after my final drop off, I have room to store the turkey stock and such and freeze the leftover cooked ham for us for the next few weeks. -- |
Safe defrosting
dsi1 wrote in rec.food.cooking:
> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: > > If you have a 13-18lb Turkey, it needs to be in the fridge now. If > > it is bigger, you are late! > > > > Carol > > -- > > I used to defrost my turkey in salt water in a bucket overnight. It > worked just spiffy. These days, it's tough to find a cheap, > unprocessed, bird that can be defrosted this way. That's the breaks. True. The new way is to add ice to the bucket every 4 hours or so and then, it will defrost safely enough as long as there is always some ice in the bucket that hasn't melted yet. Hey, when I was in Hawaii there were a lot who stuffed the Turkey with a rice and mushroom mix? Is that still popular? I'm curious to try it but back when I lived there, Thanksgiving was one meal I wanted 'traditional' to my roots on the eastern seaboard USA so rice was not part of it on that day. Love to look at a recipe for it! -- |
Brining turkey/fowl; was Safe defrosting
On Saturday, November 19, 2016 at 9:45:59 PM UTC-6, Sky wrote:
.... > Steve, what "recipe" do you use to brine the turkey? There are so many > methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a > brined (au naturale!) turkey is definitely beneficial for fantastic > results at the dinner table. I always try to avoid any and all > 'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.). > > Sky > > ================================ > Kitchen Rule #1 - Use the timer! > Kitchen Rule #2 - Cook's choice! > ================================ You mean those saline injected meat slugs? ;-) John Kuthe... |
Brining turkey/fowl; was Safe defrosting
On Sat, 19 Nov 2016 21:45:54 -0600, Sky >
wrote: >On 11/19/2016 8:16 PM, Sqwertz wrote: >> On 11/19/2016 7:10 PM, dsi1 wrote: >>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: >>>> If you have a 13-18lb Turkey, it needs to be in the fridge now. >>>> If it is biger, ypu are late! >>>> >>> >>> I used to defrost my turkey in salt water in a bucket overnight. It >>> worked just spiffy. These days, it's tough to find a cheap, >>> unprocessed, bird that can be defrosted this way. That's the >>> breaks. >> >> We get natural turkeys from the store and then brine them in the big >> cooler. >> >> Moist to the last slice. > >Steve, what "recipe" do you use to brine the turkey? There are so many >methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a >brined (au naturale!) turkey is definitely beneficial for fantastic >results at the dinner table. I always try to avoid any and all >'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.). > >Sky > >================================ >Kitchen Rule #1 - Use the timer! >Kitchen Rule #2 - Cook's choice! >================================ Because I never remember to get my turkey thawed soon enough I don't have time to brine. I've taken to injecting my bird the morning of roasting. I've never used any of the commercial products that are available. I just inject something tasty. It's just the two of us so we are concerned about coming up with traditional Thanksgiving taste. I do the same when smoking a turkey in the summer. Janet US |
Brining turkey/fowl; was Safe defrosting
"U.S. Janet B." wrote in message
... Because I never remember to get my turkey thawed soon enough I don't have time to brine. I've taken to injecting my bird the morning of roasting. I've never used any of the commercial products that are available. I just inject something tasty. It's just the two of us so we are concerned about coming up with traditional Thanksgiving taste. I do the same when smoking a turkey in the summer. Janet US =================== Please share what you inject and how much of it? -- http://www.helpforheroes.org.uk |
Brining turkey/fowl; was Safe defrosting
On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" >
wrote: >"U.S. Janet B." wrote in message .. . > >Because I never remember to get my turkey thawed soon enough I don't >have time to brine. I've taken to injecting my bird the morning of >roasting. I've never used any of the commercial products that are >available. I just inject something tasty. It's just the two of us so >we are concerned about coming up with traditional Thanksgiving taste. >I do the same when smoking a turkey in the summer. >Janet US > >=================== > >Please share what you inject and how much of it? that's not really possible for me to say. I should have said that we aren't concerned with coming up with traditional Thanksgiving flavors. It depends on my mood. It could be straight-forward holiday bird, or Cajun, or Mexican or herby. Think how you would use different seasonings during the year for a chicken you were going to roast or braise. I just mix up a batch (maybe 12 ounces about) and inject. You will see the bird flesh and skin plump up. I make enough so that I won't run out before I am done. I've seen products in the store in jars of maybe 12 ounces. (guessing) You can make a mix of some kind of broth ( a little salty, because you are also seasoning the bird) and herbs and/or spices. For summertime smoking, I buy various seasoning mixes from the bulk section of the supermarket and dissolve them in liquid. They generally contain a little sugar of some sort. HTH Janet US |
Brining turkey/fowl; was Safe defrosting
"U.S. Janet B." wrote in message
... On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" > wrote: >"U.S. Janet B." wrote in message .. . > >Because I never remember to get my turkey thawed soon enough I don't >have time to brine. I've taken to injecting my bird the morning of >roasting. I've never used any of the commercial products that are >available. I just inject something tasty. It's just the two of us so >we are concerned about coming up with traditional Thanksgiving taste. >I do the same when smoking a turkey in the summer. >Janet US > >=================== > >Please share what you inject and how much of it? that's not really possible for me to say. I should have said that we aren't concerned with coming up with traditional Thanksgiving flavors. It depends on my mood. It could be straight-forward holiday bird, or Cajun, or Mexican or herby. Think how you would use different seasonings during the year for a chicken you were going to roast or braise. I just mix up a batch (maybe 12 ounces about) and inject. You will see the bird flesh and skin plump up. I make enough so that I won't run out before I am done. I've seen products in the store in jars of maybe 12 ounces. (guessing) You can make a mix of some kind of broth ( a little salty, because you are also seasoning the bird) and herbs and/or spices. For summertime smoking, I buy various seasoning mixes from the bulk section of the supermarket and dissolve them in liquid. They generally contain a little sugar of some sort. HTH Janet US ================= Ok thanks! So you inject with broth or stock to your taste? -- http://www.helpforheroes.org.uk |
Safe defrosting
On 11/20/2016 7:55 AM, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking: > >> cshenk wrote: >>> >>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If >>> it is bigger, you are late! >>> >>> Carol >> >> My 12 pounder went from freezer to fridge this afternoon. > > Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in > yesterday morning. My fridge is set a little lower (maybe 38.5F or > something) so always takes a little longer. > I've always defrosted mine overnight submerged in cold water in the kitchen sink. Mind you, this was always with small turkeys, never the behemoths that some people think are essential. Graham |
Brining turkey/fowl; was Safe defrosting
On Sun, 20 Nov 2016 16:34:30 -0000, "Ophelia" >
wrote: >"U.S. Janet B." wrote in message .. . > >On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" > >wrote: > >>"U.S. Janet B." wrote in message . .. >> >>Because I never remember to get my turkey thawed soon enough I don't >>have time to brine. I've taken to injecting my bird the morning of >>roasting. I've never used any of the commercial products that are >>available. I just inject something tasty. It's just the two of us so >>we are concerned about coming up with traditional Thanksgiving taste. >>I do the same when smoking a turkey in the summer. >>Janet US >> >>=================== >> >>Please share what you inject and how much of it? > >that's not really possible for me to say. I should have said that we >aren't concerned with coming up with traditional Thanksgiving flavors. >It depends on my mood. It could be straight-forward holiday bird, or >Cajun, or Mexican or herby. Think how you would use different >seasonings during the year for a chicken you were going to roast or >braise. I just mix up a batch (maybe 12 ounces about) and inject. You >will see the bird flesh and skin plump up. I make enough so that I >won't run out before I am done. I've seen products in the store in >jars of maybe 12 ounces. (guessing) You can make a mix of some kind >of broth ( a little salty, because you are also seasoning the bird) >and herbs and/or spices. For summertime smoking, I buy various >seasoning mixes from the bulk section of the supermarket and dissolve >them in liquid. They generally contain a little sugar of some sort. >HTH >Janet US > >================= > >Ok thanks! So you inject with broth or stock to your taste? yes Janet, US |
Safe defrosting
On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking: > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: > > > If you have a 13-18lb Turkey, it needs to be in the fridge now. If > > > it is bigger, you are late! > > > > > > Carol > > > -- > > > > I used to defrost my turkey in salt water in a bucket overnight. It > > worked just spiffy. These days, it's tough to find a cheap, > > unprocessed, bird that can be defrosted this way. That's the breaks. > > True. The new way is to add ice to the bucket every 4 hours or so and > then, it will defrost safely enough as long as there is always some ice > in the bucket that hasn't melted yet. > > Hey, when I was in Hawaii there were a lot who stuffed the Turkey with > a rice and mushroom mix? Is that still popular? I'm curious to try it > but back when I lived there, Thanksgiving was one meal I wanted > 'traditional' to my roots on the eastern seaboard USA so rice was not > part of it on that day. Love to look at a recipe for it! > > -- Rice and mushroom stuffing seems to be a 70's thing. I haven't seen any of that going on these days. I think it's not a bad idea though. I'll try mixing in dried shitake mushrooms with rice and cook them in a rice cooker. That would be pretty sweet. |
Safe defrosting
On 11/19/16 3:14 PM, cshenk wrote:
> > If you have a 13-18lb Turkey, it needs to be in the fridge now. If it > is biger, ypu are late! > > Carol > Dr Oz show on thursday or friday last, showed that you can go straight from the freezer to the oven, just add 50% more time and season halfway thru |
Safe defrosting
On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > wrote:
>Brooklyn1 wrote in rec.food.cooking: > >> cshenk wrote: >> > >> > If you have a 13-18lb Turkey, it needs to be in the fridge now. If >> > it is bigger, you are late! >> > >> > Carol >> >> My 12 pounder went from freezer to fridge this afternoon. > >Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in >yesterday morning. My fridge is set a little lower (maybe 38.5F or >something) so always takes a little longer. > >I'd rather have a smaller Turkey but that was smallest I could find at >the time of shopping. I prefer around 11lbs for our sized family. >Keep in mind we are low-meat eaters (not vegetarian by any means, just >less meat and a higher vegetable component). > >The Turkey is next to 6.5lb ham I had to defrost (cooking that today) >so I could make room for one final set for the Mayflower event here. >Thats a huge food drive (20th year of it) where we locals donate and >fill the food bank for the Hampton Roads area. I dropped off my usual >set which is 2 20lb Turkeys, and all the sides needed to feed 2 >families of 8. It won't be distributed quite that way, but at least I >know I matched up things. I even add a lb of real butter each and 2 >pie shells each plus organic pumpkin can and apple pie can each. 10lbs >potatoes. Rules for the drive is it has to be freezable or shelf >stable and potatoes are ok because they can use them quickly but other >veggies are pretty much needing to be in canned form. > >I just got back from dropping that set off. > >Earlier in the week, our local Yahoo Freecycle group got into the act >as well (normal, we've been doing that for the last 6 years or so): > >-with 5 full family meals (all the sides to match from 10-22lb Turkeys) >and 5 small 1-2 person meals. > >The smaller ones were Ham steaks or Cornish hens paired with a box of >stuffing, gravy jars and packets, instant mashed potatoes, fresh >carrots and a large sweet potato, pie shell and filling, stick of real >butter, jarred asparagus, extra canned veggies. > >The larger family ones were similar but Turkeys and sides. > >It was kinda funny as Susan (co-owner with me of the VB Freecycle) were >eyeing one another's freezer space in email to make it match what we >could store for pickups and also have room for the Mayflower sets. > >Well, now after my final drop off, I have room to store the turkey >stock and such and freeze the leftover cooked ham for us for the next >few weeks. Why can't those people work to EARN their meals?!?!? Surely a family of EIGHT consists of some able bodied slugs; can't they mow lawns, rake leaves, wash/detail cars, piant fences, wash windows, clean rain gutters... there are dozens and dozens of jobs those turkeys can do to earn their meals. They're probably fully funded for free rent, utilities, food stamps, etc. I can see feeding those who are too ill/handicapped to work, the parasites can starve. Those wastes of protoplasm sure have lots of energy to screw their brains out. Are you not embarrassed to be supporting/encouraging all that criminal behavior. If you feel charitable there are plenty of animal shelters that desperately need food donations, or volunteer at Food On Wheels, or help at soup kitchens. What will those families of eight do with all that unprepared food, if they are so bad off they won't have a pot, other than weed. Anyway I not for a minute believe a word you wrote, you're so cheap you wouldn't donate the sweat off your ass. |
Brining turkey/fowl; was Safe defrosting
"U.S. Janet B." wrote in message
... On Sun, 20 Nov 2016 16:34:30 -0000, "Ophelia" > wrote: >"U.S. Janet B." wrote in message .. . > >On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" > >wrote: > >>"U.S. Janet B." wrote in message . .. >> >>Because I never remember to get my turkey thawed soon enough I don't >>have time to brine. I've taken to injecting my bird the morning of >>roasting. I've never used any of the commercial products that are >>available. I just inject something tasty. It's just the two of us so >>we are concerned about coming up with traditional Thanksgiving taste. >>I do the same when smoking a turkey in the summer. >>Janet US >> >>=================== >> >>Please share what you inject and how much of it? > >that's not really possible for me to say. I should have said that we >aren't concerned with coming up with traditional Thanksgiving flavors. >It depends on my mood. It could be straight-forward holiday bird, or >Cajun, or Mexican or herby. Think how you would use different >seasonings during the year for a chicken you were going to roast or >braise. I just mix up a batch (maybe 12 ounces about) and inject. You >will see the bird flesh and skin plump up. I make enough so that I >won't run out before I am done. I've seen products in the store in >jars of maybe 12 ounces. (guessing) You can make a mix of some kind >of broth ( a little salty, because you are also seasoning the bird) >and herbs and/or spices. For summertime smoking, I buy various >seasoning mixes from the bulk section of the supermarket and dissolve >them in liquid. They generally contain a little sugar of some sort. >HTH >Janet US > >================= > >Ok thanks! So you inject with broth or stock to your taste? yes Janet, US === Thanks! -- http://www.helpforheroes.org.uk |
Safe defrosting
"ZZyXX" > wrote in message ... > On 11/19/16 3:14 PM, cshenk wrote: >> >> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >> is biger, ypu are late! >> >> Carol >> > Dr Oz show on thursday or friday last, showed that you can go straight > from the freezer to the oven, just add 50% more time and season halfway > thru I did that one year with a large turkey, turned out great. Cheri |
Safe defrosting
dsi1 wrote in rec.food.cooking:
> On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote: > > dsi1 wrote in rec.food.cooking: > > > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: > > > > If you have a 13-18lb Turkey, it needs to be in the fridge now. > > > > If it is bigger, you are late! > > > > > > > > Carol > > > > -- > > > > > > I used to defrost my turkey in salt water in a bucket overnight. > > > It worked just spiffy. These days, it's tough to find a cheap, > > > unprocessed, bird that can be defrosted this way. That's the > > > breaks. > > > > True. The new way is to add ice to the bucket every 4 hours or so > > and then, it will defrost safely enough as long as there is always > > some ice in the bucket that hasn't melted yet. > > > > Hey, when I was in Hawaii there were a lot who stuffed the Turkey > > with a rice and mushroom mix? Is that still popular? I'm curious > > to try it but back when I lived there, Thanksgiving was one meal I > > wanted 'traditional' to my roots on the eastern seaboard USA so > > rice was not part of it on that day. Love to look at a recipe for > > it! > > > > -- > > Rice and mushroom stuffing seems to be a 70's thing. I haven't seen > any of that going on these days. I think it's not a bad idea though. > I'll try mixing in dried shitake mushrooms with rice and cook them in > a rice cooker. That would be pretty sweet. Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried Shiitake and in fact, powdered bits of the root end. -- |
Safe defrosting
Brooklyn1 wrote in rec.food.cooking:
> On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > wrote: > > > Brooklyn1 wrote in rec.food.cooking: > > > >> cshenk wrote: > >> > > >> > If you have a 13-18lb Turkey, it needs to be in the fridge now. > If >> > it is bigger, you are late! > >> > > >> > Carol > >> > >> My 12 pounder went from freezer to fridge this afternoon. > > > > Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in > > yesterday morning. My fridge is set a little lower (maybe 38.5F or > > something) so always takes a little longer. > > > > I'd rather have a smaller Turkey but that was smallest I could find > > at the time of shopping. I prefer around 11lbs for our sized > > family. Keep in mind we are low-meat eaters (not vegetarian by any > > means, just less meat and a higher vegetable component). > > > > The Turkey is next to 6.5lb ham I had to defrost (cooking that > > today) so I could make room for one final set for the Mayflower > > event here. Thats a huge food drive (20th year of it) where we > > locals donate and fill the food bank for the Hampton Roads area. I > > dropped off my usual set which is 2 20lb Turkeys, and all the sides > > needed to feed 2 families of 8. It won't be distributed quite that > > way, but at least I know I matched up things. I even add a lb of > > real butter each and 2 pie shells each plus organic pumpkin can and > > apple pie can each. 10lbs potatoes. Rules for the drive is it has > > to be freezable or shelf stable and potatoes are ok because they > > can use them quickly but other veggies are pretty much needing to > > be in canned form. > > > > I just got back from dropping that set off. > > > > Earlier in the week, our local Yahoo Freecycle group got into the > > act as well (normal, we've been doing that for the last 6 years or > > so): > > > > -with 5 full family meals (all the sides to match from 10-22lb > > Turkeys) and 5 small 1-2 person meals. > > > > The smaller ones were Ham steaks or Cornish hens paired with a box > > of stuffing, gravy jars and packets, instant mashed potatoes, fresh > > carrots and a large sweet potato, pie shell and filling, stick of > > real butter, jarred asparagus, extra canned veggies. > > > > The larger family ones were similar but Turkeys and sides. > > > > It was kinda funny as Susan (co-owner with me of the VB Freecycle) > > were eyeing one another's freezer space in email to make it match > > what we could store for pickups and also have room for the > > Mayflower sets. > > > > Well, now after my final drop off, I have room to store the turkey > > stock and such and freeze the leftover cooked ham for us for the > > next few weeks. > > Why can't those people work to EARN their meals?!?!? Surely a family > of EIGHT consists of some able bodied slugs; can't they mow lawns, > rake leaves, wash/detail cars, piant fences, wash windows, clean rain > gutters... there are dozens and dozens of jobs those turkeys can do to > earn their meals. They're probably fully funded for free rent, > utilities, food stamps, etc. I can see feeding those who are too > ill/handicapped to work, the parasites can starve. Those wastes of > protoplasm sure have lots of energy to screw their brains out. Are > you not embarrassed to be supporting/encouraging all that criminal > behavior. If you feel charitable there are plenty of animal shelters > that desperately need food donations, or volunteer at Food On Wheels, > or help at soup kitchens. What will those families of eight do with > all that unprepared food, if they are so bad off they won't have a > pot, other than weed. > Anyway I not for a minute believe a word you wrote, you're so cheap > you wouldn't donate the sweat off your ass. Sheldon, lay off the drink. -- |
Safe defrosting
On Sunday, November 20, 2016 at 11:20:56 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking: > > > On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote: > > > dsi1 wrote in rec.food.cooking: > > > > > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote: > > > > > If you have a 13-18lb Turkey, it needs to be in the fridge now. > > > > > If it is bigger, you are late! > > > > > > > > > > Carol > > > > > -- > > > > > > > > I used to defrost my turkey in salt water in a bucket overnight. > > > > It worked just spiffy. These days, it's tough to find a cheap, > > > > unprocessed, bird that can be defrosted this way. That's the > > > > breaks. > > > > > > True. The new way is to add ice to the bucket every 4 hours or so > > > and then, it will defrost safely enough as long as there is always > > > some ice in the bucket that hasn't melted yet. > > > > > > Hey, when I was in Hawaii there were a lot who stuffed the Turkey > > > with a rice and mushroom mix? Is that still popular? I'm curious > > > to try it but back when I lived there, Thanksgiving was one meal I > > > wanted 'traditional' to my roots on the eastern seaboard USA so > > > rice was not part of it on that day. Love to look at a recipe for > > > it! > > > > > > -- > > > > Rice and mushroom stuffing seems to be a 70's thing. I haven't seen > > any of that going on these days. I think it's not a bad idea though. > > I'll try mixing in dried shitake mushrooms with rice and cook them in > > a rice cooker. That would be pretty sweet. > > Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried > Shiitake and in fact, powdered bits of the root end. > > -- I'm in. My plain is super simple. Wash rice and cook in automatic rice cooker. Just add some dried shiitake, shoyu, sugar, and sesame oil. Maybe some ginger. No mixing or stirring needed. |
Safe defrosting
On Sun, 20 Nov 2016 15:47:39 -0600, "cshenk" > wrote:
>Brooklyn1 wrote in rec.food.cooking: > >> On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > wrote: >> >> > Brooklyn1 wrote in rec.food.cooking: >> > >> >> cshenk wrote: >> >> > >> >> > If you have a 13-18lb Turkey, it needs to be in the fridge now. >> If >> > it is bigger, you are late! >> >> > >> >> > Carol >> >> >> >> My 12 pounder went from freezer to fridge this afternoon. >> > >> > Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in >> > yesterday morning. My fridge is set a little lower (maybe 38.5F or >> > something) so always takes a little longer. >> > >> > I'd rather have a smaller Turkey but that was smallest I could find >> > at the time of shopping. I prefer around 11lbs for our sized >> > family. Keep in mind we are low-meat eaters (not vegetarian by any >> > means, just less meat and a higher vegetable component). >> > >> > The Turkey is next to 6.5lb ham I had to defrost (cooking that >> > today) so I could make room for one final set for the Mayflower >> > event here. Thats a huge food drive (20th year of it) where we >> > locals donate and fill the food bank for the Hampton Roads area. I >> > dropped off my usual set which is 2 20lb Turkeys, and all the sides >> > needed to feed 2 families of 8. It won't be distributed quite that >> > way, but at least I know I matched up things. I even add a lb of >> > real butter each and 2 pie shells each plus organic pumpkin can and >> > apple pie can each. 10lbs potatoes. Rules for the drive is it has >> > to be freezable or shelf stable and potatoes are ok because they >> > can use them quickly but other veggies are pretty much needing to >> > be in canned form. >> > >> > I just got back from dropping that set off. >> > >> > Earlier in the week, our local Yahoo Freecycle group got into the >> > act as well (normal, we've been doing that for the last 6 years or >> > so): >> > >> > -with 5 full family meals (all the sides to match from 10-22lb >> > Turkeys) and 5 small 1-2 person meals. >> > >> > The smaller ones were Ham steaks or Cornish hens paired with a box >> > of stuffing, gravy jars and packets, instant mashed potatoes, fresh >> > carrots and a large sweet potato, pie shell and filling, stick of >> > real butter, jarred asparagus, extra canned veggies. >> > >> > The larger family ones were similar but Turkeys and sides. >> > >> > It was kinda funny as Susan (co-owner with me of the VB Freecycle) >> > were eyeing one another's freezer space in email to make it match >> > what we could store for pickups and also have room for the >> > Mayflower sets. >> > >> > Well, now after my final drop off, I have room to store the turkey >> > stock and such and freeze the leftover cooked ham for us for the >> > next few weeks. >> >> Why can't those people work to EARN their meals?!?!? Surely a family >> of EIGHT consists of some able bodied slugs; can't they mow lawns, >> rake leaves, wash/detail cars, piant fences, wash windows, clean rain >> gutters... there are dozens and dozens of jobs those turkeys can do to >> earn their meals. They're probably fully funded for free rent, >> utilities, food stamps, etc. I can see feeding those who are too >> ill/handicapped to work, the parasites can starve. Those wastes of >> protoplasm sure have lots of energy to screw their brains out. Are >> you not embarrassed to be supporting/encouraging all that criminal >> behavior. If you feel charitable there are plenty of animal shelters >> that desperately need food donations, or volunteer at Food On Wheels, >> or help at soup kitchens. What will those families of eight do with >> all that unprepared food, if they are so bad off they won't have a >> pot, other than weed. >> Anyway I not for a minute believe a word you wrote, you're so cheap >> you wouldn't donate the sweat off your ass. > >Sheldon, lay off the drink. New drink: Crystal Clear Truth! No way did you donate over $100 in food to a couple families of crack heads. You didn't buy a turkey for you either, at best you'll be celebrating Thanksgiving with a turkey sandwhich from Subway... you are another faker here who has never cooked anything. Anyone can talk food because everyone eats, but that doesn't mean everyone prepared what they claim to have eaten with no proof other than key strokes. Real heros don't boast about their deeds, that you posted your fairy tale here PROVES you didn't donate a crumb. The dwarf has proven he donates his time and efforts to a food bank but he has never claimed to have donated mucho pesos worth of vittles, plus it's extremely rare he mentions it. Had you said you volunteered to cook at a soup kitchen I might believe you but that's not what you said. You are a fake, a liar, and a fraud... you have never been in the US Navy... no one here has ever seen a photo of you aboard ship or in uniform... let alone anything you have claimed to have cooked. Personally given a choice I'd much rather have the Bove here than you. Even though at times annoying at least the Bove is kind and attempts to be helpful, you are a snide mean spirited bitch. |
Safe defrosting
On Sun, 20 Nov 2016 12:55:35 -0800, "Cheri" >
wrote: > >"ZZyXX" > wrote in message ... >> On 11/19/16 3:14 PM, cshenk wrote: >>> >>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >>> is biger, ypu are late! >>> >>> Carol >>> >> Dr Oz show on thursday or friday last, showed that you can go straight >> from the freezer to the oven, just add 50% more time and season halfway >> thru > >I did that one year with a large turkey, turned out great. I always cook chickens from frozen. Don't see why it wouldn't work for a turkey. You just need to have a meat thermometer and check the bird a few times when it's getting close to being done. Doris |
Safe defrosting
"Doris Night" > wrote in message ... > On Sun, 20 Nov 2016 12:55:35 -0800, "Cheri" > > wrote: > >> >>"ZZyXX" > wrote in message ... >>> On 11/19/16 3:14 PM, cshenk wrote: >>>> >>>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >>>> is biger, ypu are late! >>>> >>>> Carol >>>> >>> Dr Oz show on thursday or friday last, showed that you can go straight >>> from the freezer to the oven, just add 50% more time and season halfway >>> thru >> >>I did that one year with a large turkey, turned out great. > > I always cook chickens from frozen. Don't see why it wouldn't work for > a turkey. > > You just need to have a meat thermometer and check the bird a few > times when it's getting close to being done. > > Doris Yes, I do with chickens often. I clean them before freezing so they're ready to go when I get ready to cook them, works fine. Cheri |
Safe defrosting
On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
> > I always cook chickens from frozen. Don't see why it wouldn't work for > a turkey. > > You just need to have a meat thermometer and check the bird a few > times when it's getting close to being done. > > Doris > > I honestly don't remember my mother ever defrosting a turkey. She's put it in the oven, low temperature, with water in the pan and covered. The bird would go in the oven in the wee hours of the morning and would be fully cooked a bit before we were ready eat. That insured it had rested before carving. |
Safe defrosting
On Monday, November 21, 2016 at 1:07:27 PM UTC-5, wrote:
> On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote: > > > > I always cook chickens from frozen. Don't see why it wouldn't work for > > a turkey. > > > > You just need to have a meat thermometer and check the bird a few > > times when it's getting close to being done. > > > > Doris > > > > > I honestly don't remember my mother ever defrosting a turkey. > She's put it in the oven, low temperature, with water in the > pan and covered. The bird would go in the oven in the wee > hours of the morning and would be fully cooked a bit before > we were ready eat. That insured it had rested before carving. But, but, but. Stuffing! Cindy Hamilton |
Safe defrosting
itsjoannotjoann wrote:
>Doris Night wrote: >> >> I always cook chickens from frozen. Don't see why it wouldn't work for >> a turkey. >> >> You just need to have a meat thermometer and check the bird a few >> times when it's getting close to being done. >> >I honestly don't remember my mother ever defrosting a turkey. >She's put it in the oven, low temperature, with water in the >pan and covered. Oh yeah... with giblets, neck, unplucked pin feathers, all that excess fat, clingy guts, appetizing blood clots, and no seasoning other than that big honkin' liver. yik! Did she at least remove it from the plastic bag? She could have saved a lot of effort by simply bringing it home frozen and tossing it directly in the trash. Some people really should celebrate Thanksgiving Texass Style with Super Deluxe Turkey Lurky Corn Dogs: http://search.aol.com/aol/video?q=tu...yword_rollover Or just let Joe Schmo cater your Holiday Feast. . . http://traderjoes.com/fearless-flyer/article/1215 YUM! |
Safe defrosting
On Mon, 21 Nov 2016 10:07:23 -0800 (PST), "
> wrote: >On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote: >> >> I always cook chickens from frozen. Don't see why it wouldn't work for >> a turkey. >> >> You just need to have a meat thermometer and check the bird a few >> times when it's getting close to being done. >> >> Doris >> >> >I honestly don't remember my mother ever defrosting a turkey. >She's put it in the oven, low temperature, with water in the >pan and covered. The bird would go in the oven in the wee >hours of the morning and would be fully cooked a bit before >we were ready eat. That insured it had rested before carving. My mother got hers direct from the butcher shop where a turkey was reserved for her. Probably got it on Tuesday afternoon. Wednesday, late, she whould start to roast the huge bird -- 25 pounds or so. When it was half done, she would put it on the steps leading to the secomd floor ( a back way and rough and very cold). There it would stay until Thursday morning. She'd put it in the oven before we went off to church. By the time everyone showed up at 12:30 or 1:00 the turkey was done. Did I mention that the bird was stuffed with a dressing containing meat and eggs? :) Makes you wonder how meny died back in those days from food poisoning. Or maybe they didn't. Janet US |
Safe defrosting
On Mon, 21 Nov 2016 15:21:38 -0600, Sqwertz >
wrote: >On Sat, 19 Nov 2016 20:51:31 -0500, Brooklyn1 wrote: > >> cshenk wrote: >>> >>>If you have a 13-18lb Turkey, it needs to be in the fridge now. If it >>>is bigger, you are late! >>> >>> Carol >> >> My 12 pounder went from freezer to fridge this afternoon. > >Which leaves no time for dry-brining it. > >-sw I don't brine. Most all frozen turkey nowadays are already injected with saline solution and I don't like turkey enough to pay the price of fresh killed, nor would I buy fresh killed and then turn it into common turkey by brining. I stuff my face with turkey on Thankgiving day, after the cats get their fill the frame and whatever is left on it gets tossed in my yard for the critters, but I save the second leg and the neck for me for the next day. When I season a turkey most seasoning goes into the cavity; chopped carrot, celery, parsley, and apple. The outside gets rubbed with fresh lemon, the rinds go inside. Then black pepper everywhere, and a dusting of paprika for color. Along with the turkey I'll bake eight yams in jackets, eight because they were all small this year and we like yams and in jackets they reheat well in the nuker. However mostly we gorge on kasha varnishkas, I prepare two boxes of Wolff's whole granulation, with lots of 'shrooms and celery... that's instead of stuffing/dressing, we despise that bready crapola. I bought two 12 oz containers of 'shooms this morning, very nice celery was on sale 88 so I bought two, won't waste as I like it in my oriental soups. I have two more boxes of Wolff's to prepare again before winter is over... I love kasha but one needs to know how to prepare it properly, with an egg soak. The kasha is brought up from NYC, the hillbillys here don't know kasha, which is strange as NY's Finger Lakes region is the buckwheat capitol of the US. I got to like kasha as my paternal grandmother being from Riga would make it very often, a very popular dish in the Baltics, Russia is the buckwheat capitol of the world. Buckwheat groats is not a grain, it's a berry, extremely nutritious, contains the highest percentage and most perfect protein of any vegetable, almost equal to animal protein, missing only one of the 23 amino acids. Buckwheat is also high in fiber, guaranteed to cure constipation, much better than prunes and tastier. http://wolffskasha.com/ http://wolffskasha.com/company-infoforgrowers.asp |
Safe defrosting
On 11/21/2016 2:20 PM, Sqwertz wrote:
> It is now thawed and will be dry brined in a few > hours. > > -sw Make sure yer foreskin is pinned back for full absorption. |
Safe defrosting
On 11/21/2016 2:21 PM, Sqwertz wrote:
>> My 12 pounder went from freezer to fridge this afternoon. > Which leaves no time for dry-brining it. > > -sw Oh I bet you'd like a shot at some cawk... |
Safe defrosting
Brooklyn1 wrote in rec.food.cooking:
> On Sun, 20 Nov 2016 15:47:39 -0600, "cshenk" > wrote: > > > Brooklyn1 wrote in rec.food.cooking: > > > >> On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > > wrote: >> > >> > Brooklyn1 wrote in rec.food.cooking: > >> > > >> >> cshenk wrote: > >> >> > > >> >> > If you have a 13-18lb Turkey, it needs to be in the fridge > now. >> If >> > it is bigger, you are late! > >> >> > > >> >> > Carol > >> >> > >> >> My 12 pounder went from freezer to fridge this afternoon. > >> > > >> > Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in > >> > yesterday morning. My fridge is set a little lower (maybe 38.5F > or >> > something) so always takes a little longer. > >> > > >> > I'd rather have a smaller Turkey but that was smallest I could > find >> > at the time of shopping. I prefer around 11lbs for our > sized >> > family. Keep in mind we are low-meat eaters (not > vegetarian by any >> > means, just less meat and a higher vegetable > component). >> > > >> > The Turkey is next to 6.5lb ham I had to defrost (cooking that > >> > today) so I could make room for one final set for the Mayflower > >> > event here. Thats a huge food drive (20th year of it) where we > >> > locals donate and fill the food bank for the Hampton Roads area. > I >> > dropped off my usual set which is 2 20lb Turkeys, and all the > sides >> > needed to feed 2 families of 8. It won't be distributed > quite that >> > way, but at least I know I matched up things. I even > add a lb of >> > real butter each and 2 pie shells each plus organic > pumpkin can and >> > apple pie can each. 10lbs potatoes. Rules for > the drive is it has >> > to be freezable or shelf stable and potatoes > are ok because they >> > can use them quickly but other veggies are > pretty much needing to >> > be in canned form. > >> > > >> > I just got back from dropping that set off. > >> > > >> > Earlier in the week, our local Yahoo Freecycle group got into the > >> > act as well (normal, we've been doing that for the last 6 years > or >> > so): > >> > > >> > -with 5 full family meals (all the sides to match from 10-22lb > >> > Turkeys) and 5 small 1-2 person meals. > >> > > >> > The smaller ones were Ham steaks or Cornish hens paired with a > box >> > of stuffing, gravy jars and packets, instant mashed > potatoes, fresh >> > carrots and a large sweet potato, pie shell and > filling, stick of >> > real butter, jarred asparagus, extra canned > veggies. >> > > >> > The larger family ones were similar but Turkeys and sides. > >> > > >> > It was kinda funny as Susan (co-owner with me of the VB > Freecycle) >> > were eyeing one another's freezer space in email to > make it match >> > what we could store for pickups and also have room > for the >> > Mayflower sets. > >> > > >> > Well, now after my final drop off, I have room to store the > turkey >> > stock and such and freeze the leftover cooked ham for us > for the >> > next few weeks. > >> > >> Why can't those people work to EARN their meals?!?!? Surely a > family >> of EIGHT consists of some able bodied slugs; can't they mow > lawns, >> rake leaves, wash/detail cars, piant fences, wash windows, > clean rain >> gutters... there are dozens and dozens of jobs those > turkeys can do to >> earn their meals. They're probably fully funded > for free rent, >> utilities, food stamps, etc. I can see feeding > those who are too >> ill/handicapped to work, the parasites can > starve. Those wastes of >> protoplasm sure have lots of energy to > screw their brains out. Are >> you not embarrassed to be > supporting/encouraging all that criminal >> behavior. If you feel > charitable there are plenty of animal shelters >> that desperately > need food donations, or volunteer at Food On Wheels, >> or help at > soup kitchens. What will those families of eight do with >> all that > unprepared food, if they are so bad off they won't have a >> pot, > other than weed. >> Anyway I not for a minute believe a word you > wrote, you're so cheap >> you wouldn't donate the sweat off your ass. > > > > Sheldon, lay off the drink. > > New drink: Crystal Clear Truth! > No way did you donate over $100 in food to a couple families of crack > heads. You didn't buy a turkey for you either, at best you'll be > celebrating Thanksgiving with a turkey sandwhich from Subway... you > are another faker here who has never cooked anything. Anyone can talk > food because everyone eats, but that doesn't mean everyone prepared > what they claim to have eaten with no proof other than key strokes. > Real heros don't boast about their deeds, that you posted your fairy > tale here PROVES you didn't donate a crumb. Sheldon, lay off the drink. What you see above is me taking 5 small meals and 2 turkeys then a collective group of 2,500 freecyclers also adding other meals. > The dwarf has proven he donates his time and efforts to a food bank > but he has never claimed to have donated mucho pesos worth of vittles, > plus it's extremely rare he mentions it. Had you said you volunteered > to cook at a soup kitchen I might believe you but that's not what you > said. You are a fake, a liar, and a fraud... you have never been in > the US Navy... no one here has ever seen a photo of you aboard ship or > in uniform... let alone anything you have claimed to have cooked. > Personally given a choice I'd much rather have the Bove here than you. > Even though at times annoying at least the Bove is kind and attempts > to be helpful, you are a snide mean spirited bitch. Believe what you wish Sheldon. Turkeys were .47lb. The hams were sliced at the butchers at 1.39lb. 2/5$ cornish hens. If you can't find canned veggies at 50cents each, boxed stove top stuffing at 4/5$, and gravy packets at 1$ each, then you are an idiot at shopping and don't know how to use coupons. Believe it or not, but not everyone is as stingy as you are when it comes to community support. In fact, with the exception of feeding the local wildlife where you are, I don't recall you ever mentioning helping the people around you. Conversely, I bet if you look back you will see a similar post from me every year when I was active in newsgroups, at about this same time (I take off some times and am not seen for a few weeks at a shot). I don't do it except for Thanksgiving for the food but I do it then and have been since 2008. Wanna really fire your shorts up? My freecycling buddies go all out at Xmas to get brand new toys for the local kids here. The ones who won't have much under the tree at all (if anything, or a tree). I have no idea what the total cost the group members donated, only we generally add 50$ worth of stuff spreading from ages 4-14 to setup some 10 kids with 2 gifts each. I'd say some 250$ of stuff goes out roughly that is new, plus there in addition is the 'gently used, Xbox and associated games and so on'. Yes Sheldon, people like me are real. It's sad that you do not get it, but that is your problem, not mine. -- |
Safe defrosting
Brooklyn1 wrote in rec.food.cooking:
> itsjoannotjoann wrote: > > Doris Night wrote: > > > > >> I always cook chickens from frozen. Don't see why it wouldn't work > for >> a turkey. > >> > >> You just need to have a meat thermometer and check the bird a few > >> times when it's getting close to being done. > > > > > I honestly don't remember my mother ever defrosting a turkey. > > She's put it in the oven, low temperature, with water in the > > pan and covered. > > Oh yeah... with giblets, neck, unplucked pin feathers, all that excess > fat, clingy guts, appetizing blood clots, and no seasoning other than > that big honkin' liver. yik! Did she at least remove it from the > plastic bag? She could have saved a lot of effort by simply bringing > it home frozen and tossing it directly in the trash. Some people > really should celebrate Thanksgiving Texass Style with Super Deluxe > Turkey Lurky Corn Dogs: > http://search.aol.com/aol/video?q=tu...video-ans&sfVi > d=true&videoId=FC81397523C6333EA42CFC81397523C6333 EA42C&v_t=keyword_ro > llover Or just let Joe Schmo cater your Holiday Feast. . . > http://traderjoes.com/fearless-flyer/article/1215 > > YUM! Sheldon, do you have family to spend the holidays with? Maybe that is why you are getting so nasty. -- |
Safe defrosting
dsi1 wrote in rec.food.cooking:
> On Sunday, November 20, 2016 at 11:20:56 AM UTC-10, cshenk wrote: > > dsi1 wrote in rec.food.cooking: > > > > > On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote: > > > > dsi1 wrote in rec.food.cooking: > > > > > > > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk > > > > > wrote: > > > > > > If you have a 13-18lb Turkey, it needs to be in the fridge > > > > > > now. If it is bigger, you are late! > > > > > > > > > > > > Carol > > > > > > -- > > > > > > > > > > I used to defrost my turkey in salt water in a bucket > > > > > overnight. It worked just spiffy. These days, it's tough to > > > > > find a cheap, unprocessed, bird that can be defrosted this > > > > > way. That's the breaks. > > > > > > > > True. The new way is to add ice to the bucket every 4 hours or > > > > so and then, it will defrost safely enough as long as there is > > > > always some ice in the bucket that hasn't melted yet. > > > > > > > > Hey, when I was in Hawaii there were a lot who stuffed the > > > > Turkey with a rice and mushroom mix? Is that still popular? > > > > I'm curious to try it but back when I lived there, Thanksgiving > > > > was one meal I wanted 'traditional' to my roots on the eastern > > > > seaboard USA so rice was not part of it on that day. Love to > > > > look at a recipe for it! > > > > > > > > -- > > > > > > Rice and mushroom stuffing seems to be a 70's thing. I haven't > > > seen any of that going on these days. I think it's not a bad idea > > > though. I'll try mixing in dried shitake mushrooms with rice and > > > cook them in a rice cooker. That would be pretty sweet. > > > > Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried > > Shiitake and in fact, powdered bits of the root end. > > > > -- > > I'm in. My plain is super simple. Wash rice and cook in automatic > rice cooker. Just add some dried shiitake, shoyu, sugar, and sesame > oil. Maybe some ginger. No mixing or stirring needed. I like that but need a shoyu alternative. One eater here needs low sodium. I can't do the mirin alternative due to the other guest (grin). I have some deep duck bone broth handy from the last duck. Defatted, that may be the trick? Carol -- |
Safe defrosting
Sqwertz wrote in rec.food.cooking:
> On Sat, 19 Nov 2016 20:51:31 -0500, Brooklyn1 wrote: > > > cshenk wrote: > > > > > > If you have a 13-18lb Turkey, it needs to be in the fridge now. > > > If it is bigger, you are late! > > > > >> Carol > > > > My 12 pounder went from freezer to fridge this afternoon. > > Which leaves no time for dry-brining it. > > -sw Thats ok. Not a major brine fan. Too many wth salt restrictions here. -- |
Safe defrosting
On Monday, November 21, 2016 at 12:46:21 PM UTC-6, Cindy Hamilton wrote:
> > > I honestly don't remember my mother ever defrosting a turkey. > > She's put it in the oven, low temperature, with water in the > > pan and covered. The bird would go in the oven in the wee > > hours of the morning and would be fully cooked a bit before > > we were ready eat. That insured it had rested before carving. > > But, but, but. Stuffing! > > Cindy Hamilton > > Turkeys are NOT stuffed here. Besides there would't be enough for the family. The juices from the slowly cooking turkey exuding into that bit of water added to the bottom of the pan are collected and used to making dressing. |
Safe defrosting
On Monday, November 21, 2016 at 1:53:42 PM UTC-6, Brooklyn1 wrote:
> > itsjoannotjoann wrote: > >> > >I honestly don't remember my mother ever defrosting a turkey. > >She's put it in the oven, low temperature, with water in the > >pan and covered. > > Oh yeah... with giblets, neck, unplucked pin feathers, all that excess > fat, clingy guts, appetizing blood clots, and no seasoning other than > that big honkin' liver. yik! Did she at least remove it from the > plastic bag? She could have saved a lot of effort by simply bringing > it home frozen and tossing it directly in the trash. Some people > really should celebrate Thanksgiving Texass Style with Super Deluxe > Turkey Lurky Corn Dogs: > http://search.aol.com/aol/video?q=tu...yword_rollover > Or just let Joe Schmo cater your Holiday Feast. . . > http://traderjoes.com/fearless-flyer/article/1215 > > YUM! > > Good grief! Do you EVER think before sitting down and start pounding out silly, ignorant, and hateful posts? Or is your pea brain just used to keep your ears separated? Of course the giblet bag and neck were removed from the turkey cavity. It was rinsed, inside and out before placed in the pan. Yep, it was as hard as a rock but it got a 'shower' before meeting the pan. |
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