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Old 06-17-2007, 02:53 PM   #11
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thanks for the advice

Also I mentioned I won't be using the cream cheese but a mango mix instead
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Old 06-17-2007, 03:12 PM   #12
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Quote:
Originally Posted by Caine
Yeah, but he's already got the cream cheese, and if he can afford lox, she'll be impressed!
As a Jew myself, I would not be impressed. I would almost say I would be almost insulted.
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Old 06-17-2007, 03:13 PM   #13
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thanks for the advice

Also I mentioned I won't be using the cream cheese but a mango mix instead
Now that sounds really good!
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Old 06-17-2007, 03:54 PM   #14
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Well, if you are concerned with the chicken drying out, you could brine the breasts for a bit before you stuff them. Good for adding salty flavor, too.

Also, you might sprinkle the top with parm cheese.

I've never had good luck with turkey bacon. Too dry, tough and chewy. Are you SURE she doesn't eat pork?

I LOVE the sound of your regular sauce .... not so much the alternative.

Lee
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Old 06-17-2007, 04:39 PM   #15
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Originally Posted by QSis
Well, if you are concerned with the chicken drying out, you could brine the breasts for a bit before you stuff them. Good for adding salty flavor, too.

Also, you might sprinkle the top with parm cheese.

I've never had good luck with turkey bacon. Too dry, tough and chewy. Are you SURE she doesn't eat pork?

I LOVE the sound of your regular sauce .... not so much the alternative.

Lee
Brine is nice but to long of a process for me

Also can't use cheese since to be kosher, you can't mix dairy and meats.

hmm, any alternative to turkey bacon then ?

thanks though ^_^
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Old 06-17-2007, 04:43 PM   #16
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Brining breasts only takes two hours. It is not an overnight type of thing.

Don't they make a tofu bacon type product? I think I have heard of that. I am not sure how it tastes though.
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Old 06-17-2007, 04:57 PM   #17
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Brining breasts only takes two hours. It is not an overnight type of thing.

Don't they make a tofu bacon type product? I think I have heard of that. I am not sure how it tastes though.
I though brining take 24 hours ?

Then how do you brine ?
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Old 06-17-2007, 05:08 PM   #18
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You are probably thinking of marinading.

To brine your breasts, mix up some salt water. Enough so that you can fully submerge your breasts. I never measure the amounts, but it should taste about as salty as the ocean (maybe a little less actually). Just let the breasts soak in that for 2 hours in the fridge. That is all there is to it. It will make a huge difference in flavor and moistness.

You can make much more elaborate brines, but just a simple salt water is the most basic and easiest.
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