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Winco had them for some ridiculously low price so I bought 10 lbs or
so. I loaded up my crock pot to the brim, added water to the 70% mark,
garlic, onion, and black pepper. Cooked on low 14 hours. I now have
the most magnificent dark brown turkey stock for dressing and gravy. 🙂
I deboned the meat and froze it, and will use that as well. Yum, yum!
-L.
-L. said:Winco had them for some ridiculously low price so I bought 10 lbs or
so. I loaded up my crock pot to the brim, added water to the 70% mark,
garlic, onion, and black pepper. Cooked on low 14 hours. I now have
the most magnificent dark brown turkey stock for dressing and gravy. 🙂
I deboned the meat and froze it, and will use that as well. Yum, yum!-L.
And you can even pick through the bones to select the nicest ones and
string a necklace! ;;-)
Bob
In article <[email hidden]>,
-L. said:Winco had them for some ridiculously low price so I bought 10 lbs or
so. I loaded up my crock pot to the brim, added water to the 70% mark,
garlic, onion, and black pepper. Cooked on low 14 hours. I now have
the most magnificent dark brown turkey stock for dressing and gravy. 🙂
I deboned the meat and froze it, and will use that as well. Yum, yum!-L.
The meat is good for dressing, gravy, and if you have more left over,
turkey salad!
--
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]>,
-L. said:Winco had them for some ridiculously low price so I bought 10 lbs or
so. I loaded up my crock pot to the brim, added water to the 70% mark,
garlic, onion, and black pepper. Cooked on low 14 hours. I now have
the most magnificent dark brown turkey stock for dressing and gravy. 🙂
I deboned the meat and froze it, and will use that as well. Yum, yum!-L.
The meat is good for dressing, gravy, and if you have more left over,
turkey salad!
--
Meat cooked for that long will have lost all its flavor. That is, after all,
why you cook it so long!
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
In article <[email hidden]>,
Peter Aitken said:"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:In article <[email hidden]>,
-L. said:Winco had them for some ridiculously low price so I bought 10 lbs or
so. I loaded up my crock pot to the brim, added water to the 70% mark,
garlic, onion, and black pepper. Cooked on low 14 hours. I now have
the most magnificent dark brown turkey stock for dressing and gravy. 🙂
I deboned the meat and froze it, and will use that as well. Yum, yum!-L.
The meat is good for dressing, gravy, and if you have more left over,
turkey salad!
--Meat cooked for that long will have lost all its flavor. That is, after all,
why you cook it so long!
Sorry, was not paying attention. :-)
If I pressure cook, I'll cook for about 30 minutes or so. In a stock
pot, 4 hours.
The meat still is good for salad.......
and texture shredded in the gravy.
--
Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
OmManiPadmeOmelet said:In article <[email hidden]>,
Peter Aitken said:Meat cooked for that long will have lost all its flavor. That is, after all,
why you cook it so long!Sorry, was not paying attention. :-)
If I pressure cook, I'll cook for about 30 minutes or so. In a stock
pot, 4 hours.The meat still is good for salad.......
No, I agree with Peter, it's not. At least not if you expect it to
taste good. There's a fundamental difference between making
soup/broth/stock and poaching or braising meat. When making stock your
goal is to EXTRACT from the meat every bit of its flavor and its
nutrients into the liquid. When cooking meat to eat your goal is to
RETAIN as much of its flavor and nutrients so it's good eating. You
simply can't have it both ways. -aem
Peter Aitken said:Meat cooked for that long will have lost all its flavor. That is, after all,
why you cook it so long!
Actually it doesn't taste bad at all - still has plenty of flavor.
It's perfect for dressing and gravy.
-L.
In article <[email hidden]>,
-L. said:Peter Aitken said:Meat cooked for that long will have lost all its flavor. That is, after all,
why you cook it so long!Actually it doesn't taste bad at all - still has plenty of flavor.
It's perfect for dressing and gravy.-L.
Thank you. ;-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
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