Guest guest Posted September 27, 2009 Report Share Posted September 27, 2009 At 03:29 PM 9/26/2009, you wrote: Has anyone tried something like this with turkey or chicken breast? I know that they tend to be more crumbly, so I'm a bit afraid to try. My next " experiment " will be to brine the meat overnight before cooking. I think that salt and a bit of honey should be good for this. Anyone ever tried this? Turkey or chicken breast works well, although, as you noted, it can crumble. I use pecan souffle bread for making roll-ups. Salt and honey ought to work -- or even just some honey. I don't do much in the way of brining because my Mom is on a low-sodium diet. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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