Autoclave

[David L Haviland]

Wolfgang:

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-
heat.

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: "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!
> Wo
> 
> 
> 
> > 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, 
> 250F 
> > (Yes, if Farenheight exists on this sub) and about 22-25 minutes 
> per 
> > pound.  Use a meat thermometer.   Is it stuffed?  Then 165 'F in 
> the 
> > dressing or 175'F in the breast - you're done!  
> > 
> > Now... would "autoclaving" the bird keep it moist??  Hmmm...  
> gotta 
> > 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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