So far

In article
<[email hidden]>,

Elaine Parrish said:

Dan Abel said:

In article <[email hidden]>,

Nancy Young said:

"Elaine Parrish" <[email hidden]> wrote

> been cooking since the crack of dawn. FIVE hours count em F-I-V-E
> hours.
> It was dry as a chip. I super-glued the corners of my mouth to my
> cheeks
> in a wide smile as I tried to take stock.

That was a great story, too funny. I can picture them, she's not up
yet, this turkey will never get done if we don't put it in now! Thing

Some things change over time, sometimes for the better. I think one of
the reasons I never liked turkey was the dark meat tasted like turkey,
which I don't like, and the white meat had the texture of sawdust.

We brined the turkey this year, which my wife thinks helped, and we used
new cooking directions:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/16/FDG71FNODJ1.D
TL&hw=brine+turkey&sn=002&sc=424

They suggested a lower final temperature, 165F instead of 180F.

--
Dan Abel
[email hidden]
Petaluma, California, USA

hehe. We tried a new recipe this year, too!

But I know what you mean about turkey. I don't like the dark meat, either,
and the white meat is stringy cardboard. So, maybe my relatives thought
the turkey was perfect. Maybe I just didn't know any better all those
years they were cremating it.

Elaine, too

I agree that family IS more important, and I do believe that dry
turkey's are a major reason that it is not cooked in all households!

Properly cooked turkey is flavorful, delicious, juicy and tender.
Cutting the cooking time has worked well for us over the years. It took
awhile to learn that.

Tradition is 15 minutes per lb.

We dropped it to 10 minutes per lb. since we never used a stick-in
thermometer and that worked well. Any under-done meat can be nuked for a
few seconds to finish it.

Better it be slightly under-done and cooked a bit longer than ruined and
cremated. So many people don't seem to know any better. :-(

This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always more
tender so he can eat and enjoy it without chewing issues.

Granted, no crispy brown skin, but what's the point in delicious skin if
the meat is inedible?

I just finished the last of the breast meat a few minutes ago on toasted
sourdough with butter. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Elaine Parrish said:

Dan Abel said:

In article <[email hidden]>,

Nancy Young said:

"Elaine Parrish" <[email hidden]> wrote

> been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> in a wide smile as I tried to take stock.

That was a great story, too funny. I can picture them, she's not up
yet, this turkey will never get done if we don't put it in now! Thing

Some things change over time, sometimes for the better. I think one of
the reasons I never liked turkey was the dark meat tasted like turkey,
which I don't like, and the white meat had the texture of sawdust.

We brined the turkey this year, which my wife thinks helped, and we used
new cooking directions:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/16/FDG71FNODJ1.D
TL&hw=brine+turkey&sn=002&sc=424

They suggested a lower final temperature, 165F instead of 180F.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan, what was that address? Can you do a tinyurl for me, please? I
want to save a copy.
--

Practice safe eating. Always use condiments.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dan, what was that address? Can you do a tinyurl for me, please? I
want to save a copy.

http://tinyurl.com/cgh9f

Ophelia said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dan, what was that address? Can you do a tinyurl for me, please? I
want to save a copy.

http://tinyurl.com/cgh9f

Thanks Ophelia... the big one broke across lines and I managed to
mangle it somehow trying to shrink the font, so it didn't work for me
when I pasted it into my browser.
--

Practice safe eating. Always use condiments.

In article <[email hidden]>,

OmManiPadmeOmelet said:

Quoted message said:

On Fri, 25 Nov 2005, Dan Abel wrote:

Quoted message said:

Quoted message said:

Quoted message said:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/16/FDG71FNODJ1.D
TL&hw=brine+turkey&sn=002&sc=424

They suggested a lower final temperature, 165F instead of 180F.

Quoted message said:

Properly cooked turkey is flavorful, delicious, juicy and tender.
Cutting the cooking time has worked well for us over the years. It took
awhile to learn that.

Tradition is 15 minutes per lb.

We dropped it to 10 minutes per lb. since we never used a stick-in
thermometer and that worked well. Any under-done meat can be nuked for a
few seconds to finish it.

Better it be slightly under-done and cooked a bit longer than ruined and
cremated. So many people don't seem to know any better. :-(

There *is* a health issue with underdone poultry. A stick-in
thermometer starts at around US$5.00. I don't see any reason not to use
one:

http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_4493514_2/103
-3475824-7428653?search-alias=kitchen&keywords=food%20thermometer

--
Dan Abel
[email hidden]
Petaluma, California, USA

sf said:

Elaine Parrish said:

Dan Abel said:

In article <[email hidden]>,
"Nancy Young" <[email hidden]> wrote:

> "Elaine Parrish" <[email hidden]> wrote
>
> > been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> > It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> > in a wide smile as I tried to take stock.
>
> That was a great story, too funny. I can picture them, she's not up
> yet, this turkey will never get done if we don't put it in now! Thing

Some things change over time, sometimes for the better. I think one of
the reasons I never liked turkey was the dark meat tasted like turkey,
which I don't like, and the white meat had the texture of sawdust.

We brined the turkey this year, which my wife thinks helped, and we used
new cooking directions:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/16/FDG71FNODJ1.D
TL&hw=brine+turkey&sn=002&sc=424

They suggested a lower final temperature, 165F instead of 180F.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan, what was that address? Can you do a tinyurl for me, please? I
want to save a copy.
--

Practice safe eating. Always use condiments.

You can find the reference, also, at www.foodnetwork.com
All the chefs were promoting the lower final temp this year.
The chefs were saying that the 180 degrees had been standard for the dark
meat, but at that temp, the breast was too done. They said to check the
temp in the breast - not the thigh - and pull at 165F.

Unfortunately, I didn't get to try it this year. <g>

Elaine, too

Elaine Parrish said:

You can find the reference, also, at www.foodnetwork.com
All the chefs were promoting the lower final temp this year.
The chefs were saying that the 180 degrees had been standard for the dark
meat, but at that temp, the breast was too done. They said to check the
temp in the breast - not the thigh - and pull at 165F.

Unfortunately, I didn't get to try it this year. <g>

I pulled mine out at 160° this year. I'll wait until 165° next time.
Hubby had a cow because there was a little pink close to the bone in
both white and dark meat, so we nuked the slices.

<I miss my Weber, may it rest in peace>
--

Practice safe eating. Always use condiments.

In article <[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

Quoted message said:

On Fri, 25 Nov 2005, Dan Abel wrote:

Quoted message said:

Quoted message said:

> http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/11/16/FDG71FNODJ1.
> D
> TL&hw=brine+turkey&sn=002&sc=424
>
> They suggested a lower final temperature, 165F instead of 180F.

Quoted message said:

Properly cooked turkey is flavorful, delicious, juicy and tender.
Cutting the cooking time has worked well for us over the years. It took
awhile to learn that.

Tradition is 15 minutes per lb.

We dropped it to 10 minutes per lb. since we never used a stick-in
thermometer and that worked well. Any under-done meat can be nuked for a
few seconds to finish it.

Better it be slightly under-done and cooked a bit longer than ruined and
cremated. So many people don't seem to know any better. :-(

There *is* a health issue with underdone poultry. A stick-in
thermometer starts at around US$5.00. I don't see any reason not to use
one:

http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_4493514_2/103
-3475824-7428653?search-alias=kitchen&keywords=food%20thermometer

I don't object to their use, it's just that mom never used one. :-)
And we don't EAT underdone poultry, just cook it a bit more to finish an
part that was not done.

It was usually not an issue......... 10 minutes per lb. made a perfectly
done bird most of the time.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Om said:

This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always more
tender so he can eat and enjoy it without chewing issues.

Granted, no crispy brown skin, but what's the point in delicious skin if
the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast it with
a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would work.)

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om said:

This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always
more
tender so he can eat and enjoy it without chewing issues.

Granted, no crispy brown skin, but what's the point in delicious skin
if
the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast
it with a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would
work.)

I have a culinary blow torch and have only used it a few times. Instead
of browning the food as grills/broilers do, it just burned the food. I
have stopped using it🙁

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om said:

This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always more
tender so he can eat and enjoy it without chewing issues.

Granted, no crispy brown skin, but what's the point in delicious skin if
the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast it
with a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would work.)

I have a culinary blow torch and have only used it a few times. Instead
of browning the food as grills/broilers do, it just burned the food. I
have stopped using it🙁

I was watching the Iron Chef last night, and the challenge was tofu. The
first thing that one of them did was to take a blow torch to the tofu. I
was wondering at the time if there were a difference in a culinary blow
torch and one you might find in a hardware store.
Thanks,
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om wrote:

> This years braised turkey in the dutch oven has been the best yet.
> Juicy, tender and full of flavor. I cooked it on top of the
> dressing.
> My house mate has bad teeth and I found that braised meat is always
> more
> tender so he can eat and enjoy it without chewing issues.
>
> Granted, no crispy brown skin, but what's the point in delicious
> skin if
> the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast
it with a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would
work.)

I have a culinary blow torch and have only used it a few times.
Instead of browning the food as grills/broilers do, it just burned
the food. I have stopped using it🙁

I was watching the Iron Chef last night, and the challenge was tofu.
The first thing that one of them did was to take a blow torch to the
tofu. I was wondering at the time if there were a difference in a
culinary blow torch and one you might find in a hardware store.

No they are just smaller

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always more
tender so he can eat and enjoy it without chewing issues.

Granted, no crispy brown skin, but what's the point in delicious skin if
the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast it with
a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would work.)

Bob

Oh!

And I DO have a kitchen torch! ;-)

What a mahvelous concept.

I still have the other 1/1 turkey in the freezer so will try this with
that after braising!

Will report.

<smooch> and thanks for the idear.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Ophelia said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om said:

This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always
more
tender so he can eat and enjoy it without chewing issues.

Granted, no crispy brown skin, but what's the point in delicious skin
if
the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast
it with a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would
work.)

I have a culinary blow torch and have only used it a few times. Instead
of browning the food as grills/broilers do, it just burned the food. I
have stopped using it🙁

Ya gots ta have the "touch" with the torch dear! :-)
I've used this one mostly for singing off pin and hair feathers from
home processed birds, and I've never burned them doing that, so I plan
to give this a shot!

Now that I've given all but one emu away, there will be no more home
processed birds.

<sigh>

Life changes.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Dee Randall said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om wrote:

> This years braised turkey in the dutch oven has been the best yet.
> Juicy, tender and full of flavor. I cooked it on top of the dressing.
> My house mate has bad teeth and I found that braised meat is always more
> tender so he can eat and enjoy it without chewing issues.
>
> Granted, no crispy brown skin, but what's the point in delicious skin if
> the meat is inedible?

Just before the meat is fully cooked, remove it from the heat. Blast it
with a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would work.)

I have a culinary blow torch and have only used it a few times. Instead
of browning the food as grills/broilers do, it just burned the food. I
have stopped using it🙁

I was watching the Iron Chef last night, and the challenge was tofu. The
first thing that one of them did was to take a blow torch to the tofu. I
was wondering at the time if there were a difference in a culinary blow
torch and one you might find in a hardware store.
Thanks,
Dee Dee

No. ;-)

A torch is a torch......
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om wrote:

> This years braised turkey in the dutch oven has been the best yet.
> Juicy, tender and full of flavor. I cooked it on top of the
> dressing.
> My house mate has bad teeth and I found that braised meat is
> always
> more
> tender so he can eat and enjoy it without chewing issues.
>
> Granted, no crispy brown skin, but what's the point in delicious
> skin
> if
> the meat is inedible?

Just before the meat is fully cooked, remove it from the heat.
Blast
it with a blowtorch to finish cooking and crisp the skin.

(While I haven't tried this, THEORETICALLY it seems like it would
work.)

I have a culinary blow torch and have only used it a few times.
Instead
of browning the food as grills/broilers do, it just burned the food.
I
have stopped using it🙁

Ya gots ta have the "touch" with the torch dear! :-)

Well either it is on or off and if I point it at the food it gets all
burnt looking! Damn thing!!

Quoted message said:

I've used this one mostly for singing off pin and hair feathers from
home processed birds, and I've never burned them doing that, so I plan
to give this a shot!

Now that I've given all but one emu away, there will be no more home
processed birds.

<sigh>

Life changes.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...
> Om wrote:
>
>> This years braised turkey in the dutch oven has been the best yet.
>> Juicy, tender and full of flavor. I cooked it on top of the
>> dressing.
>> My house mate has bad teeth and I found that braised meat is
>> always
>> more
>> tender so he can eat and enjoy it without chewing issues.
>>
>> Granted, no crispy brown skin, but what's the point in delicious
>> skin
>> if
>> the meat is inedible?
>
> Just before the meat is fully cooked, remove it from the heat.
> Blast
> it with a blowtorch to finish cooking and crisp the skin.
>
> (While I haven't tried this, THEORETICALLY it seems like it would
> work.)

I have a culinary blow torch and have only used it a few times.
Instead
of browning the food as grills/broilers do, it just burned the food.
I
have stopped using it🙁

Ya gots ta have the "touch" with the torch dear! :-)

Well either it is on or off and if I point it at the food it gets all
burnt looking! Damn thing!!

Hold it further away, and for a shorter period of time.
Just till it turns brown, not black!

A torch is necessary for glazing the tops of custards, and is handy for
whipped egg white.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Ophelia" <[email hidden]> wrote:

> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> news:[email hidden]...
> > Om wrote:
> >
> >> This years braised turkey in the dutch oven has been the best
> >> yet.
> >> Juicy, tender and full of flavor. I cooked it on top of the
> >> dressing.
> >> My house mate has bad teeth and I found that braised meat is
> >> always
> >> more
> >> tender so he can eat and enjoy it without chewing issues.
> >>
> >> Granted, no crispy brown skin, but what's the point in
> >> delicious
> >> skin
> >> if
> >> the meat is inedible?
> >
> > Just before the meat is fully cooked, remove it from the heat.
> > Blast
> > it with a blowtorch to finish cooking and crisp the skin.
> >
> > (While I haven't tried this, THEORETICALLY it seems like it
> > would
> > work.)
>
> I have a culinary blow torch and have only used it a few times.
> Instead
> of browning the food as grills/broilers do, it just burned the
> food.
> I
> have stopped using it🙁
>
>

Ya gots ta have the "touch" with the torch dear! :-)

Well either it is on or off and if I point it at the food it gets all
burnt looking! Damn thing!!

Hold it further away, and for a shorter period of time.
Just till it turns brown, not black!

A torch is necessary for glazing the tops of custards, and is handy
for
whipped egg white.

Ok Om.. will give a wee try🙂)

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
> In article <[email hidden]>,
> "Ophelia" <[email hidden]> wrote:
>
>> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
>> news:[email hidden]...
>> > Om wrote:
>> >
>> >> This years braised turkey in the dutch oven has been the best
>> >> yet.
>> >> Juicy, tender and full of flavor. I cooked it on top of the
>> >> dressing.
>> >> My house mate has bad teeth and I found that braised meat is
>> >> always
>> >> more
>> >> tender so he can eat and enjoy it without chewing issues.
>> >>
>> >> Granted, no crispy brown skin, but what's the point in
>> >> delicious
>> >> skin
>> >> if
>> >> the meat is inedible?
>> >
>> > Just before the meat is fully cooked, remove it from the heat.
>> > Blast
>> > it with a blowtorch to finish cooking and crisp the skin.
>> >
>> > (While I haven't tried this, THEORETICALLY it seems like it
>> > would
>> > work.)
>>
>> I have a culinary blow torch and have only used it a few times.
>> Instead
>> of browning the food as grills/broilers do, it just burned the
>> food.
>> I
>> have stopped using it🙁
>>
>>
>
> Ya gots ta have the "touch" with the torch dear! :-)

Well either it is on or off and if I point it at the food it gets all
burnt looking! Damn thing!!

Hold it further away, and for a shorter period of time.
Just till it turns brown, not black!

A torch is necessary for glazing the tops of custards, and is handy
for
whipped egg white.

Ok Om.. will give a wee try🙂)

Be sure to report back! :-)

Remember, LIGHT TOUCH WITH THE TORCH!!!

A little flame goes a long way!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:Omelet-> Be sure to report back! :-)

Quoted message said:

Remember, LIGHT TOUCH WITH THE TORCH!!!

A little flame goes a long way!

I won't be using it any time soon but when I do you shall be the first
to know it🙂)