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View Diary: Steam That Bird! (17 comments)

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  •  Cool (6+ / 0-)

    Somehow I'd never heard of steaming turkeys until this week.  Earlier in the week I read an article saying Jacques Pepin recommends it, and then last night I read about it Marcus Samuelsson's fantastic memior, Yes, Chef.  And now, you!  Thanks for the detailed instructions.

    What ratios do you use in your brine?

    •  I use about (4+ / 0-)

      3/4 cup kosher salt to half a gallon of liquids for brining, and about a cup of herbs - I use 2 quarts of raspberry or cranberry juice and 2 quarts of stock for the liquid.

      I prefer to steam the big birds - goose and turkey and duck - before roasting. It's an old Chinese method I learned from a neighbor when I was in college in CA decades ago.

      For chicken breasts - I steam cook them completely and then sear them for crispy brownness afterwards. Marinate the breast instead of brining, then steam it with seasonings (I like thyme, marjoram, bay leaf, and lemon slices) for about 10-15 minutes - I sometimes steam chicken breasts with rice so they all get done at the same time.

      I steam all the meats I cook for Itzl and Xoco - it's healthier for them.

      All knowledge is worth having. Check out OctopodiCon to support steampunk learning and fun. Also, on DKos, check out the Itzl Alert Network.

      by Noddy on Thu Nov 15, 2012 at 08:21:14 AM PST

      [ Parent ]

    •  Same here. (1+ / 0-)
      Recommended by:
      Via Chicago

      These directions are better than the ones in the Times, IMHO. My grandmother had one of those blue speckle roasters, too bad I didn't get it when she broke up housekeeping.

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