Receta Are you ready yet? Tips to Help

The following tips were found in FisherSci Magazine “LabReport”.

The Turkey:

Brine or No Brine – You decide

You want cooked but moist meat.

Brining is letting the raw bird sit in a salt solution so the chemical reaction between the salt and the proteins in the meat will enable those proteins to absorb more water. The result is that during cooking, the turkey will lose about 15 % of its moisture as opposed to a possible 30% when you don’t brine.

The Bread:

Bread depends on chemical reactions between flour, water, and leaveners (baking soda, baking powder, or yeast).

Yeast will help to develop the gluten in wheat based flours which contribute to the texture and flavor of yeast based…