Home Cooking Gourmet Blog

We all get busy during the holiday season. That is why it is especially important to be aware of ways to prevent identity theft. This is the peak time of year for it. Nearly everyone knows someone who has had their identity stolen. Do not become a statistic. Read identity theft prevention tips and have a merry and safe holiday.
Doug

Brining brings out the best in a turkey. A brined turkey will be moister and cook better. Read all about brining for ideas on other foods to brine.

Table salt, sea salt, and kosher salt provide the same saltiness if they weigh the same. It is not true for volume. A cup of table salt weighs about 10 oz while kosher salt weighs 5-8 oz per cup, depending on the brand.
Professional cooks use kosher salt since it is pure. Sea salt is too expensive to use on a regular basis and table salt contains additives such as anticaking agents (prevents caking in humid weather) and iodine (prevents thyroid disease).

For brining a Turkey 15 to 20 Pounds

2 gallons cold water
2 cups of Diamond Crystal kosher salt (or 1 cup table salt. See chart above)

optional
2 Tablespoons of dried Rosemary or 2 to 3 fresh sprigs
2 Tablespoons dried Thyme
2 Tablespoons of dried sage
1 tablespoon celery seed
1 Tablespoon Black Peppercorns

Special equipment: Large (over 6 gallon) Stock pot or other holder (5 Gallon plastic bucket with lid)

Make sure the turkey is thawed before brining.
The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).

In a large stock pot or 5 gallon bucket, mix 2 gallons cold water with the salt, rosemary, thyme, sage, celery seed and peppercorns.
Stir well until all the salt is dissolved. Put the turkey in the pot.
Cover and place in a cold spot (lower than 40 degrees) or refrigerate and let stand over night or 8 hours (Unheated garage may work or several frozen gel packs).
Remove the turkey from the brine, rinse well and cook like you usually do.
Doug

When making a recipe that calls for uncooked beans the directions generally advise to remove any beans that float. After ignoring this for several years I decided to look into why should floaters be purged. Is is an old wives tale or a good idea?

Beans are generally a sealed legume. In order for them to float they would have to be unsealed which would let air inside thus causing them to float. These holes are cause by tiny bugs chewing their way into the bean. Though I do not think this hurts anything, just the thought of it will make me think twice about leaving floating beans behind.

DtC

Read about tips on marinades at

marinade tips

DtC