Okay - T-day disasters? Or cheers?

Our brine of 1c salt-1c brown sugar with seasonings came out

just like I wanted, 2 years in a row. Now let's see if I can do it 2 birds in a row. I put all the seasonings into a tea ball so clean up was easier too.

 
We have grown delicata squash many years. It is very sweet, in flact

Its other name is sweet potato squash. Perhaps the squash wsn't ripe?

(Sorry, that should read "fact" not "flact".)

 
Glennis, I'd say better, because of the texture of the meat. I find that brined meat is a bit

spongy - not enough to prevent me from doing it, but it does change the texture.

Try the dry salt brine on a chicken to see how you like it.

 
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