Maybe I will try it sometime when I am making a smaller turkey. I would be interested in what it does to the turkey. Comment By Kcamon. I have searched the web high and low and I find that the brine methods mentioned here is very information, visual and well written. I started using the brine method 2 years ago and I must say that I will never go back to the old way.
When I brine my turkey's now with whatever recipe I decide to use they are always juicy, tender and bursting with flavor. Thanks kcamon www. Thawing Turkey. Cleaning Turkey. Marinating Turkey. Flavor Injecting Turkey. Cutting Up a Whole Turkey. Turkey Recipes. Follow Us! Beef Cooking Times. Chicken Cooking Times. Cooking Temperature and Time.
Food Substitutions. Ham Cooking Times. Lamb Cooking Times. Pork Cooking Times. Turkey Cooking Times. Popular Recipe Pages. Recipe Search. Seasonal Recipes. No off flavors. I've also used medium sized plastic coolers with success. Just be careful draining them. You don't need to worry about stainless steel or any other "non-reactive" metals for the brine.
Feel free to add chile flakes and salt. Stainless steal will not create a "metal" flavoring. Mark rewrite your middle sentence for clarity. As writtern you've called aluminum and copper non-reactive.
Either that or you called aluminum and copper acids. If you don't have the convenience of a walk in box to keep a honking great container for brining it can be difficult in your home refrigerator.
That's why I always use the cooler. I substitute some of the water for ice so as not to dilute the brine and it will keep cold and food safe overnight. Actually I brine it a day ahead and let it air dry in the fridge overnight. That lets the soggy skin dry out and crisp better in the oven.
Stainless steel is non reactive but it isn't impervious to everything. High concentrations of salt will cause microscopic pitting in the steel and over time it may become obvious. I have no first hand knowledge of this because I don't put my stainless pots to the test. Let cool. When brining , always use stainless steel , glass or food-grade plastic containers. To brine a turkey , you 'll need a pot or other food-safe container large enough to hold the bird and brine. Make sure the container is made of a noncorrosive material, such as stainless steel, glass or enamel.
Alternately, you can brine the bird in an oversized, food-safe plastic brining bag set in a sturdy pan. Brine is a high-concentration solution of salt in water. Brine is used for food processing and cooking pickling and brining , for de-icing of roads and other structures, and in a number of technological processes.
If a magnet sticks to the side of the pot even weakly , it is definitely stainless steel and not aluminum. Note: If a magnet does not stick, you still can't tell which metal it is, but you can be sure it's stainless steel if the magnet does stick! The usual answer is a non-reactive container made from plastic , ceramic, glass, stainless steel, or anodized aluminum not regular aluminum.
Plastic containers are most popular because they are widely available in sizes large enough to hold a whole turkey, a commonly brined meat. Put all of the ingredients together and mix well. You will need to decide how much dry brine to mix based on how much salmon you are preparing. You will need to use a non-reactive container for the brining process. This means most metal containers of any type, except stainless steel , should not be used. A whole turkey is placed in a large trash bag and marinated in salt brine , herbs and spices for several hours at room temperature.
It is never recommended to use non-food grade materials as holding containers for food. Refrigerate the turkey during the marinating process and the results will be safe and delicious. A reactive pan is one that contains metals that might interact with certain foods.
Stainless steel and tin including tin-lined copper are examples of nonreactive metals. You can use these pans for all kinds of foods, though you may not get the heat conductivity of copper or cast iron.
G gilley Member. Use of stainless steel for brining is as good as glass and plastic. You can't go wrong with plastic and glass as they are insulators and do not react chemically with the brine solution. Aluminium is not recommended for much of anything in the kitchen outside it makes a great foil My background in professional kitchens makes me lean toward stainless due to its' ability to take an amazing amount of abuse and still remain functional I would avoid glass in a commercial environment simply because it can be dropped and broken In summary; if you can't afford stainless go with plastic!
The key is the inside of the pot. Most of the ones you mentioned come "lined" with a coating to protect from the straight aluminum. H hoodsie Member. The first time I brined I was very careful with the pot I chose, then stupid me used an aluminum rack that I had to keep the meat submerged. This did not go over very well!
You could actually see where it was reacting with the aluminum.
0コメント