[Sca-cooks] Brined Turkey Warning
David Friedman
ddfr at daviddfriedman.com
Fri Dec 26 10:27:22 PST 2008
>On Dec 26, 2008, at 4:24 AM, David Friedman wrote:
>
>>If you brine your turkey, and if you use the drippings for gravy,
>>remember that the drippings will be saltier than usual.
>
>I guess that, in theory, the drippings will be combined with other
>ingredients, such as an unsalted stock, wine, milk, and/or
>thickeners, and that that combination won't be a lot more salty than
>gravy you made and seasoned with salt yourself, on purpose.
Next time. This time the problem occurred to me only after tasting
the gravy, which I did after the first pass of adding the amounts of
ingredients I normally add.
Which include salt.
--
David/Cariadoc
www.daviddfriedman.com
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