Related Forum Threads
- 40 second turkey cook Last post on 11/29/10 at 1:16pm in The Late Night Cafe (off-topic)
- To brine or not to brine -- a heritage turkey Last post on 11/29/10 at 3:40am in Food & Cooking
- best way to overnight alto shaam style for turkey Last post on 11/24/10 at 3:53am in Food & Cooking
- Anyone making a Turdunken? Last post on 11/24/10 at 7:07pm in Food & Cooking
- Taking a Turkey out at 140 f or 145? Last post on 11/23/10 at 9:20pm in Food & Cooking
The International culinary school at the Art Institute of San Francisco is an expensive for profit culinary school. I am a current student in his last quarter and about to graduate with an...
I am a career changer, which can be hard for any and almost everyone. As a graduate of Le Cordon Bleu, I can honestly say that they helped me with a smooth transition and actually cared if I...
A great school to go to if you are serious about becoming something more than a line cook in your life. Only approached by the strong of heart cause they take good cooks and turn them into...
If you take a trip to your local outdoor or sporting goods store, you will find a plethora of portable grills, but every once in a while, a design comes along that makes you say, “Why didn’t I...
I find HRC as a perfect match for someone looking for Culinary study in europe at a LOW COST
Brining and Kosher Turkey
ChefTalk.com Top Picks
Submersing a partially frozen turkey in cold water will accelerate the thawing. Change the water every 30 minutes to keep the turkey in the safe temperature zones. This works because water conducts heat faster than air.
But for best results, don't try to thaw a turkey in a brine. You will get an uneven brining effect in the turkey. Besides which, you'd go through a lot of brine changing the water every 30 minutes to keep the turkey properly cooled for food safety. Further, while salt melts ice, in doing so, it makes it colder. Think about making ice cream. The salt makes the ice colder causing the ice cream mix to solidify. This is not the effect you're trying to achieve and it probably takes too high of a salt concentration to do effectively anyway.
So Kosher poultry is pre-salted as it were.
Worth reading though to learn more about kosher poultry.
feathery birdsThe feathers are plucked, but as stated not as efficiently... end up plucking the remaining ones before prepping for whatever you are making. Hate that JOB! But it is not as bad as I remember my mother doing it when I was young... she plucked under boiling water for hours!!!
I'm a kosher consumer and I eat only kosher meat and poultry. I've brined kosher turkeys for years, and have never had any guest complain that it's too salty.
It's important to understand that koshering a bird or meat is not the same as brining it. The koshering (or kashering) process involves 3 parts (many more, but only 3 that are relevant to this discussion): soaking, salting, and rinsing. First, it's soaked for 30 minutes, then it's salted and the salt remains on the meat or poultry for one hour, and then it's rinsed 3 times.
How long do you brine? I brined my turkey this year for 2 days, served it to 17 guests, and got not one comment about it being salty. And, they all knew that I had brined it, and it was very moist. I smoked it for about 4 1/2 hours.
So, let's please put the idea that koshering is equivalent to brining to bed, because, unless you know the specifics, it may look very similar, but the timing makes them very different. And, remember, the point of koshering is to draw out stuff (the blood), and the point of brining is to introduce moisture, so, if they each do what they're supposed to do, one would want to brine a kosher bird even more than a non-kosher one, because the kosher one has had stuff drawn out, not introduced.
Thx for listening.
I've been smoking three or four kosher turkeys (bought from Trader Joe) every year for the past six years, and find that there's enough salt in them to not bother brining. As a matter of fact, this year I recieved a brined non-kosher turkey from a fresh poultry operation as a gift, and smoked it alongside one of the TJ koshers. The brined turkey was only slightly saltier than the kosher
You can oversalt anything by brining if you use enough salt and enough time in the brining solution. You can over sugar and "overcook" (with acid) as well. Contrariwise, you can "brine" forever and not make much of a difference. Time and concentration are the significant functions, not brining itself.
While dry salt on the outside of a turkey won't penetrate the skin as well as salt in solution some of the little saline molecules cross the barrier and into the meat. Enough to taste? Enough to make a difference in how they smoke? I think so, but you be the judge.
So let's put to bed the notion that kosher turkeys need additional brining in order to remain succulent while smoking.
Trust me. I'm a lawyer.
MeyerJD's answer is the smartest on the WWW.
I keep a kosher kitchen and completely concur. Don't overdue it on the salt in the brine (or in anything else) and you will be fine brining a kosher bird.
Now if someone could only point me to a NYC source for non-dairy, kosher marsh-mellows for the sweet-potato pie...
- Brining and Kosher Turkey
ChefTalk.com Top Picks
- › What has happened to Apple pie? Apples never seem fully cooked. 21 minutes ago
- › Chinese BuFFet Stories 26 minutes ago
- › The dreaded Knife Slip 38 minutes ago
- › Soup-ggestions? 40 minutes ago
- › Just finished school and can't find a place to go where i can grow 43 minutes ago
- › Turning bacon 1 hour, 9 minutes ago
- › need a price for a hundred people brunch 1 hour, 17 minutes ago
- › Trying to start an at home catering Buisiness.Help!!!!!!!!! 1 hour, 29 minutes ago
- › Hair protocol in the kitchen 1 hour, 46 minutes ago
- › Regional FOOD Differences 1 hour, 50 minutes ago
- › The Art Institute of California - San Francisco by stevenvhayden
- › Le Cordon Bleu USA by flacook
- › Culinary Institute of America - Hyde Park by MichaelJKane
- › Pop Up Grill Barbecue portable télescopique 280 mm by Pete
- › HRC Culinary Academy, Bulgaria by konvict
- › Escoffier Online International Culinary Academy by Anthony Eugenio
- › Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con... by MillionsKnives
- › Mercer Cutlery Genesis 8-Inch Chef's Knife by harrisonh
- › Umami: The Fifth Taste by ChefTorres87
- › J. Sargeant Reynolds Community College by the1culinarykid
- › Family Meal: Feeding the Crew on the Cheap
- › Restaurant Menus: The chorus of the kitchen
- › Kitchen Technology: Internet of Things is Not...
- › Managing the Management: How Cooks Can Cope
- › True Cooks
- › What does Shake Shack's ChickenStack...
- › On the Road with Dega Catering and the Dave...
- › Fourth of July: What Would George Eat?
- › How to add a culinary school to ChefTalk.com
- › Culinary School Review Contest