David L Haviland
David.L.Haviland at uth.tmc.edu
Fri Mar 29 08:45:43 EST 2002
No doubt the pressure would keep the bird moist.
But would you want your bird "autoclaved" (yes,I'm intentionally NOT
using the word 'cooked' even though that is what will happen!!) in a
used autoclave? I can "taste" it now... "Forget the garlic. This
bird is excellent with an 'ode to Luria Broth aftertaste...."
It also wont'be crispy on the outside - you can only get that with dry-
David L. Haviland, Ph.D., Asst. Prof. Immunology
University of Texas - Houston, H.S.C.
Institute of Molecular Medicine, R907
2121 W. Holcombe Blvd., Houston, TX 77030
If everything seems to be going so well, you have obviously
----- Original Message -----
From: "Wolfgang Schechinger" <wolfsc at ibms.sinica.edu.tw>
Date: Thursday, March 28, 2002 9:50 pm
Subject: Re: Autoclave
> Dear David,
> have you you ever tried cooking the bird a pressure cooker?
> Makes me think of an inaguartional party for a new lab autoclave...
> Could you imagine a Turkey for Easter Diner?
> Ejoy your meal!
> > Hi...
> > No disrespect intended, but under the context of
> "autoclave"..... are
> > you serious???
> > Various cook books and about 20 years of doing 2-3 birds a year,
> > (Yes, if Farenheight exists on this sub) and about 22-25 minutes
> > pound. Use a meat thermometer. Is it stuffed? Then 165 'F in
> > dressing or 175'F in the breast - you're done!
> > Now... would "autoclaving" the bird keep it moist?? Hmmm...
> > think about that one!!
> > David
> > ============
> > David L. Haviland, Ph.D., Asst. Prof. Immunology
> > University of Texas - Houston, H.S.C.
> > Institute of Molecular Medicine, R907
> > 2121 W. Holcombe Blvd., Houston, TX 77030
> > 713.500.2413-Voice//713.500.2424-FAX
> > -----------------
> > If everything seems to be going so well, you have obviously
> > overlooked something.
> > ============
> > ----- Original Message -----
> > From: jsupolek at aol.com (JSUPolek)
> > Date: Thursday, March 28, 2002 8:28 pm
> > Subject: Autoclave
> > > Just out of curiosity (this is the kind of question I wouldn't
> > > dare ask my
> > > advisor), anyone know approximate cooking times for a 12-14lb
> turkey?> >
> > >
> > ---
> Dr. Wolfgang Schechinger
> Institute of Biomedical Sciences
> Academia Sinica, Taipei, Taiwan
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