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  #31 (permalink)  
Old 01-28-2007, 09:13 AM
Chef Ken's Avatar
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Quote:
Originally posted by Dave Beers:
Brining a turkey......it was a revelation to me when I learned of it. Best bird ever. Good ol' Alton Brown.

Football of course!
I first learned of brining a turkey through Cooks Illustrated magazine, years ago. It is my magazine of choice simply because there is no advertising, simply pages and pages of illustrations, recipes and reasoning. These are the same folks who run America's Test Kitchen.

They take basic recipes and analyze them run them through a series of tests and processes to simplify the methods with the ultimate goal of rendering the dish with the best possible results.

Ken
  #32 (permalink)  
Old 01-28-2007, 09:21 AM
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Quote:
Originally posted by Chef Ken:
I first learned of brining a turkey through Cooks Illustrated magazine
I subscribe too. I guess it's been a couple years. It is sort of like the Consumer Reports of food too, with the reviews they do of pans, etc.
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  #33 (permalink)  
Old 01-28-2007, 09:47 AM
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It's the magazine my wife uses the most and she has tons of cookbooks (and that's cubic tons).
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Old 01-28-2007, 10:18 AM
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Funny thing about cookbooks - I have so many that I never use them! It is easier to do a web search. I have four shelves of them - including all the books James Beard wrote. I like reading his books. The writing is as good as the recipes.
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  #35 (permalink)  
Old 01-28-2007, 10:52 AM
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..love the disclaimer Chef Ken....

I'll have to remember that to avoid getting jumped down my throat for something not intended....
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