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...
Guest guest Posted September 27, 2009 Report Share Posted September 27, 2009 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 In the case of the poultry, could you try just slicing it a bit thicker? Not thick thick, but a little more than you would beef? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2009 Report Share Posted September 27, 2009 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 In the case of the poultry, could you try just slicing it a bit thicker? Not thick thick, but a little more than you would beef? Quote Link to comment Share on other sites More sharing options...
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