Kameel Majdali's Road Ahead

Recipe: Time to Talk Turkey Note: This recipe was featured 3 years ago so its time for a revisit. With Christmas around the corner, it is time to ‘talk turkey.’ Would you like to have the most moist, juicy, and flavourful turkey dinner? Then, take the simple, extra step of brining. A little bit of effort and following a few common sense points and you will have guests raving about your meal long after its complete. Brining (turkey or chicken) This procedure is designed to let your turkey or chicken soak for 24-48 hours in specially prepared liquid. Brining will prepare the bird, seal in the juices, and make for a much better, more moist, more delicious outcome. Remember these simple steps: •    Container: Use anything but aluminium. A clear clean plastic bucket can do the trick. •    Water: Start with 6 or more litres of cold water. •    Dissolve: In a litre of boiling water dissolve 100g or table salt (or 200gm coarse salt)...

COOKING CORNER:  One of the great highlights of the holiday season is the roast dinner on Christmas Day. While a variety of meats are used, turkey and chicken are among the most popular. If you would like the juiciest and most flavourful bird you ever had, be prepared to take a few extra steps. BRINE THE BIRD This process is similar to marinading. It involves cold salted water. The benefits is that it makes the meat more tender, juicy, and reduces cooking time. It is worth the time and effort. Here is a simple recipe: 1.       Container: Use any container large enough, provided it is not aluminium. Even a large plastic bag in a bucket (or on its own) will do, provided it is tied up during brining. 2.       Ingredients: Put 6 litres of water in a container. Then, in a separate jug, add 1 litre of boiling water and dissolve 200 grams coarse salt and 200 grams sugar. To this mix you can add quartered lemons or o...