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Questions tagged [brining]

Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

Brining is similar to marination in which meat is submerged in a liquid. The liquid used in brining will have a higher concentration of salt which will hydrate the cells of the muscle tissues through the process of osmosis. The process will also denature the meat so the cells can hold in the moisture while they are being cooked. This will result in meat that is moist and tender.

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Are there any differences between preparing/cooking a turkey that was labeled "basted with real butter" vs a regular turkey?

I've roasted numerous turkeys numerous ways, but never bought a turkey that was basted with butter. I've always just bought a regular turkey, usually I brine it, and then roast it. I've always had great results. As I've never thought to buy one,…
talon8
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In what way is kosher chicken different from brined chicken in terms of salt absorbtion?

Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of kosher chicken be salted to the point where it is…
James Wilson
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Why does brining lead to firmer salmon?

It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
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Can i brine chicken in seawater?

I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
nerdguy
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Does marinating hinder brining?

I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep. However, with salt, it seems to be a different story. Does that mean, that marinating works, but only the salt is…
user1721135
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Accidentally bought a "butter basted" turkey. Can/should I still brine it?

I was looking forward to trying out brining a turkey this year. But I have ended up in the UK for Thanksgiving and have had to buy a "butter-basted" turkey. I have done a lot of googling, but can't figure out exactly what this means and whether I…
Ant
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Can you cut cucumbers when you make them in brine?

I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just cut them or the lack of skin will change the fermentation process significantly?
Maciej Piechotka
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Can you brine frozen meat?

I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defrost it before you can brine it, or does it not matter?
Neil Meyer
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For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. Is there a substitute for paper towels? Also, do…
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Does adding vegetables to your brine add any flavour?

What exactly does adding vegetables to your brine really achieve? Does it add any flavour to your end product? EDIT: Turkey brine and Frozen Mixed Vegetables.
Neil Meyer
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How Long To Brine Boneless Chicken

I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have found a-lot of different methods for brining boneless chicken, but they all differ in…
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Brine, then marinate?

I have a chicken recipe that requires marinating. However, I'd like to brine the chicken as well. How do I go about doing this? Should I brine the chicken, then marinate it? Should I marinate it first, then brine? Or should I mix the marinade into…
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Why does brining work with dry heat methods and not wet heat methods?

If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then cook it with a wet heat method e.g. soup it doesn't come out salty or seem affected by the…
James Wilson
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How to avoid ridiculously salty results when brining?

Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
Brh
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Why does pickling liquid need to first be boiled? (or does it)

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, what would happen if you just pickled with the…
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