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How did your Thanksgiving dinner go? (Read 428 times)

Cooking Discussion YaBB Administrator Cooking Discussion! Posts: 138	How did your Thanksgiving dinner go? Nov 27^th, 2009, 4:35pm How did your Thanksgiving dinner go?
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frank

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Re: How did your Thanksgiving dinner go?
Reply #1 - Dec 2^nd, 2009, 11:24am

While I have done rosted a pheasant before, it never hurts to check on 'recipes' one seldom uses, so I go to the quick and easy internet.

I look at three recipes. All three recommend barding, all three recommend the same duration, 45-60 minutes. Three different roasting temps (350, 375, 500) tho' .

All three urge 'Watch the time, bird will dry out!'

I cooked a 3 lb bird at 400 for 70 minutes - poifect. (55 minutes barded, another 10-15 to brown breast after removing)

Interesting tip from one recipe which I used, but though interesting didn't seem to make much difference - tuck a bay leaf under each wing.

Maybe I should have checked a recipe for my greens. I sauteed dandelion greens. Looked beautiful, brilliant deep green, highlighted with red bell pepper and brown almond. It was like chewing rope. I think these should be given the traditional over-cooking.

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cripplecreekbbq Cooking Discussion Full Member I Love Cooking Discussion Posts: 7	Re: How did your Thanksgiving dinner go? Reply #2 - Dec 3^rd, 2009, 1:05am That pheasant sounds amazing. Have you ever thought of brining your game birds. I run the rule (around my kitchens) Pork and Poultry Always Brine!
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Cooking Discussion YaBB Administrator Cooking Discussion! Posts: 138	Re: How did your Thanksgiving dinner go? Reply #3 - Dec 3^rd, 2009, 6:52pm Brining? Is it salty? What's reasons by you always brine Pork and Poultry?
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cripplecreekbbq

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Re: How did your Thanksgiving dinner go?
Reply #4 - Dec 3^rd, 2009, 7:19pm

You brine pork and poultry to add moisture to the meat cells. Through osmosis, the water and salt in the brine go into the meats cells and denatures some of the protein molecules. Your meat will loose the same amount of water as normal but by super saturating the cells you have more liquid to loose w/o it drying out.

As for it being salty, no it's not salty at all. The sugar does help balance any saltiness you may have, but with the salt moving into the the meat it is seasoned throughout.

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frank Global Moderator I Love Cooking Discussion Posts: 88	Re: How did your Thanksgiving dinner go? Reply #5 - Dec 4^th, 2009, 9:25am I guess I've been doing it wrong all these years. When I cook both poultry and pork I have never brined, yet the meat comes out moist . Just kidding, sho I've dried out some poke chops in my time. As for the pheasant, this was commercially raised. I was actually surprised by the amount of fat on the bird.
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