camwear storage containers
I have a lemonaid recipe that I often make which requires a BIG bowl. I think it requires 6 pounds of sugar, 12 lemons (juice, rind, skins...the whole thing) some other minor ingredients and 16 cups of water. All the ingredients are mixed together then left for 24 hours to "marinate".
I have a Mason Cash bowl but it's only a size 18 (3.75 quarts) so I can't fit a whole recipe in there at once (the water alone would overfill it)
I also have a VERY large stainless steel bowl, but I'm leery of leaving the acids and liquids in SS for 24 hours.
I'm thinking about buying a large camwear square to use for brining turkey and wondering if you think it would be suitable for making my lemonaid in? Which material? (they make polycarbonate and...?)
And, since I'm asking, what size would you recommend for brining a large (say 22 lb) turkey? Would a container that large fit inside a dishwasher? Are the camwear squares d/w safe?
Thanks for your input!
Camware storage containers, much like Cambro containers are common in commercial kitchens and available in a wide range of sizes both in a transparent brittle plastic as well as a more flexible translucent material. The best of both worlds is using the transparent container with the more flexible, better sealing translucent or color coded lids. Dishwasher safe, easy to stack for storage, durable, freezer safe, etc. virtually better than anything Rubbermaid has ever dreamed.
When it comes to brining big Tom, I struggled with food bags, coolers and a large I meanhuge ss stockpot borrowed from a food pantry, etc. Found the most economical, durable and light weight container to be a food safe plastic 5 gallon bucket with matching plastic lid. Thanksgiving is usually a 25 to 28 lb bird and he fits with room to spare. Always precook and cool down my brine 24 hours in advance so never tempt fate by placing a warm liquid inthe bucket, even precool the bucket prior to placing the bird and cold brine together. The whole bucket fits in our storage refrigerator by removing two shelves and setting it onthe bottom food compartment,
Sanitize and scrub out with vinegar before and after each use then soap and lots of rinsing.
Purchased through a Restaurant supply store was about $20 plus shipping. Now about 10 years old still in pristine condition.
Not familiar with camwear... looks like stuff I'd expect to see in a restaurant kitchen?? I'd think something like that would work just fine.
As for brining turkey... another topic all together. If I knew I would be brining LARGE bird several times a year, might have a cooler DEDICATED to only brining?