[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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