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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Baking Nana is looking for: (2 recommendations)
Hi Peeps! I have been hard at work adding content to my site. (I told you I was building my own soap box) Any way, I just put up a post about turkey brine with my favorite brine recipe.

Recommend a recipe

Last updated: Nov. 15, 2013 11:53 am
Posted: Nov. 14, 2013 12:56 pm
Commented by: Baking Nana
Nov. 14, 2013 12:56 pm
Baking Nana
Nov. 14, 2013 12:57 pm
BTW - bring pork is awesome! Stop by and say hello sometime.
Baking Nana
Nov. 14, 2013 12:58 pm
Baking Nana
Nov. 14, 2013 12:58 pm
There is a post about selecting the right bird for you and getting ready for the big day.
Nov. 14, 2013 1:12 pm
I took a peek BN, and I love it! I will definitely refer to your site often. You are now in my Recipe Box! Hope it's not too cramped in there. ;)
Baking Nana
Nov. 14, 2013 1:26 pm
Thanks so much Bambam. Let me know if there is anything I can help you with. I will always be happy to help.
Baking Nana
Nov. 14, 2013 1:27 pm
Oh, by the way - if you are on facebook my page for Baking Nana could use a few more 'likes'
Nov. 14, 2013 1:32 pm
Done! You have been "liked" on FB. Thank you for the offer of your help. Much appreciated.
Nov. 14, 2013 1:35 pm
Good to get out the word that brine and marinade are not the same thing. I think I learned the hard way a few years ago. Spongy chicken with a bizarre taste. From your blog, I'm thinking I must have used regular salt.
Baking Nana
Nov. 14, 2013 1:42 pm
Hi Emeralds. I know there are people who say regular salt is OK but I just plain disagree. Brining a pre-basted bird will also turn the meat spongy and over brining a chicken can too. Chicken doesn't need nearly as long as turkey does. Thanks for stopping by the blog. I appreciate it.
Baking Nana
Nov. 14, 2013 1:43 pm
Thanks for the 'like' Bambam! :)
Nov. 14, 2013 2:06 pm
You're welcome. I do have a question. I have plenty of kosher salt on hand but was wondering if sea salt would work in place of kosher. I hear it is quite a bit more expensive than kosher salt so I would not sub. Just wondering.
Nov. 14, 2013 2:08 pm
If I'd have done a blind test, I'm not sure I would have guessed chicken; it was more like a bad tofu dish. Do you have a way we can sign up so our names are our user names here? It'd be nice to recognize posters.
Baking Nana
Nov. 14, 2013 2:18 pm
Bambam - sea salt comes in so many different 'grinds' that I would be hesitant to recommend how much sea salt. I am sure it would work well, I just don't know how to judge how much to use.
Baking Nana
Nov. 14, 2013 2:21 pm
emeralds, are you referring to signing up on my site? I am in the process of adding a place where people can register and add recipes, create menus and shopping lists. For right now, I think when you comment you can select your 'name'.
Nov. 14, 2013 4:07 pm
Love your site Baking Nana, I've added it to my bookmarks and will be checking your site often.
Baking Nana
Nov. 14, 2013 4:42 pm
Thank you so much Elaine! :)
Commented by: Mrs. J.
Nov. 14, 2013 4:26 pm
Baking Nana - Thank you very much! That is so useful! And by the way, it looks fabulous (really nice presentation).
Baking Nana
Nov. 14, 2013 4:43 pm
Thank you Mrs. J - it is a work in progress, for sure. You don't build a 'soap box' overnight. It is a LOT of work!
Nov. 14, 2013 4:58 pm
And work much appreciated. I think I misunderstood what you said at the beginning. I thought there was some sort of joining to do b/4 I could comment. I posted on your Thanksgiving one, will watch to see if it appears.
Mrs. J.
Nov. 14, 2013 7:11 pm
Looks FAB! Nice job!
Baking Nana
Nov. 14, 2013 8:21 pm
Thank You Mrs. J. Emeralds - I saw, and appreciate your comment. I have to put the the little "math problem" on the comments to prove you are human - I get at least 200 'bot' comments a day with out that. Everyone's first comment goes into moderation - once approved your comments will post immediately. It is a work in progress, for sure!
Mrs. J.
Nov. 15, 2013 11:53 am
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