Free Recipe Brining Technique Pt 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Brining Technique Pt 2 Recipe
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Brining Technique Pt 2 Preparation
caution that the brine should be completely cold before adding the meat or it will absorb too much salt. By playing around with the liquid base and the seasonings, chefs give their brine personality. Some use apple juice or beer for some or all of the water. The smoked turkey that Jeff Starr of Stags” Leap Winery produced for a food editors” conference in Napa Valley last year was brined in orange juice, rice wine vinegar and apple cider vinegar; some who tasted it swore they would never cook a turkey any other way again. Seasonings can run the gamut from thyme, rosemary, bay leaf and garlic to cinnamon stick, star anise or vanilla. Many cooks put some sugar in their brine to sweeten the meat and make it brown better when cooked. Others avoid sugar, arguing that it makes everything taste like ham. Whatever their recipe, brining advocates keep looking for other uses for their favorite technique. Anderson says some people brine shrimp for half an hour; she herself has begun soaking chicken parts in salted buttermilk before frying to get the benefits of brine with the tenderizing effect of the buttermilk. If cooks like Anderson and Aidells continue to preach the gospel of brining, diners can kiss sawdust chicken goodbye. WHAT THE PROS KNOW Here are some tips to start you in the brining business: ~-A heavy-duty plastic tub, earthenware crock, stainless-steel bowl or even a re-sealable plastic bag can work as a brining container as long as the meat is fully submerged. Weight with a plate if necessary to keep the meat fully covered by brine. ~-To determine how much brine you”ll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water. ~-Start your brine with hot water to dissolve the salt (and sugar if using) and to draw the flavor out of any herbs and spices. Chill brine completely in the refrigerator before adding meat. ~-Although some cooks prefer lighter or heavier brines, 1 cup of salt per gallon of water is a happy medium. Use kosher salt that has no additives. ~-Experiment with seasonings. Salt is essential, but everything else is optional. Consider garlic, ginger, fresh herbs, juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hot pepper flakes or Sichuan peppercorns. To give pork a sweet edge and encourage browning, add 1/2 cup sugar to each 2 quarts of water. ~-You don”t need to rinse meat after you remove it from the brine unless the brine is highly salted (more than 1 cup salt per gallon). ~-Don”t salt brined meat before cooking; it is already salted throughout. ~-Don”t reuse brine. HOW LONG TO BRINE The thickness of the muscle, the strength of the brine and your own taste determine how long to brine an item. For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines. If you aren”t ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated. ~-Shrimp: 30 minutes – Whole chicken (4 pounds): 8 to 12 hours – Chicken parts: 1 1/2 hours – Cornish game hens: 2 hours – Turkey (12 to 14 pounds): 24 hours – Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days – Whole pork tenderloin: 12 hours – Whole pork loin: 2 to 4 days Posted to bbq-digest by Dave Morrow <<scarman@sirius.com> on May 6, 1999, converted by MM_Buster v2.0l.
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Recipe Serves: 1
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