I roasted these turkeys in meripoix and stock and got a weird meat blanket anyone ever seen this
I roasted these turkeys in meripoix and stock and got a weird meat blanket anyone ever seen this
byu/marglebubble inKitchenConfidential
by marglebubble
27 Comments
Protein from the juices.
Protein rich fluid from the bird. you see the same thing form on top of salmon for example
Seen it several times. It’s just protein that leached out during cooking then set.
Albumin coagulating.
When you cook big things, lots of protein, fat, and water come out in the process. This is the same stuff as when you rest meats on a plate but it’s not in the heat so it wont congeal. It’s what turns into fond as well.
Basically there was too much moisture at the bottom and insufficient bottom heat to cause it to experience “fond-ification” if you will.
Collect it dry it, chop it up, and bingo booger sugar
Add some bechamel and you got perfect pie filling. Save the whole pieces for the plate.
Mirepoix***
You had me at meat blanket
Was the turkey brined? Just curious. To stop albumin on salmon you salt it and let it rest. Maybe brining turkey would have same effect?
Eat it, it’s yummy 😋
Brine the meat next time, albumen is water soluble, and brining pulls some of that water out, works a treat for when people want well done salmon also, as you don’t need to scrape the white spunk off the flesh after you finish.
That’s called “dissolved flavor”.
Its written Mirepoix 👌
Albumin. Looks gross but is perfectly usable in this scenario. Take it and burmix it or blitz it all together in a robocoupe or something. Strain it and then add red wine in a quantity equal to half of your strained liquid. Crank the heat and reduce it by half. Thicken it with your thickener of choice.
All of that should go in the gravy, simmer for a few hours then strain.
Take out the carrots and blend everything in the pan, add to gravy
/eatityoufuckingcoward
🙃
“meat blanket” 🤣
The albumin/protein from the juices leaked out and kind of cooked as it dripped down on the hot veggies and juices below, so you have this weird….meat blanket
Coagukated liquid protein that cools after meting on top
Happens when you (intentionally or not) steam meat. Youll notice it ooze out of a steak if you cover it while it cooks. Its harmless just not very visually appetizing. This is albumin, in steak its myglobin.
Take all of the meat blanket and make a stock from it.
Collagen. You made turkey jello.
Never roasted anything before I see
If you were cooking it in stock, you weren’t roasting it. Hence whatever that is.
You can see it in chicken breast with high temperature change as well. I believe it’s cause from fast temperature changes? Like cooking frozen chicken breasts is one example you could see it in.