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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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Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the meat side of the racks which I want to remove (i'm a…
Matthew
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Can I dry-brine a turkey crown while it's defrosting?

At the suggestion of certain knowledgeable parties, I plan on dry-brining my turkey crown for Christmas dinner this year. However, I will most likely be buying a frozen crown, so I'm wondering what the timing should be like. I've heard that you can…
ElendilTheTall
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Brining before dehydrating?

I dehydrate my own pressure cooked chicken for camping trips where I add them soups and stews. I cook the chicken in a pressure cooker (rather than baking it or poaching it) to make it more tender and hydrate better on the trail. I wonder if brining…
Anna
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Can I brine chicken in buttermilk after I boil the chicken?

I want to make crispy fried chicken and waffles. I have had great luck boiling chicken wings and then deep frying them. Can I do the same thing for fried chicken? Boil, brine in buttermilk mixture, coat and then fry? Or is there a better way?
Karen
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Should I drain the vegetables I put in my brine for cooking again?

I've brined chicken for the first time today, and I included garlic and ginger in the brine. My question is, could I take the garlic and ginger and add it to my cooking later after draining, or should I throw it out? I'm concerned if they become…
Reine Abstraktion
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How do I fix over-salted dry brined chicken wings?

I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The wings are cut and separated into drums and wings,…
Chicken thang
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How much salt in "only salt" beef jerky

I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the smoke nuances, and 2) I have a friend who needs to…
user34314
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How to un-brine hearts of palm?

Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)? I tried washing them off and then roasting them, but that didn't help, they were still sour.
ispiro
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convert wet brine recipe to dry brine

I've got this amazing wet-brine recipe a few years ago for a bone-in pork chop. (It came from Bucks in DC) I want to convert it to a DRY-brine recipe for home use. I can take all the aromatics and make it into a spice rub. However, it calls for 2C…
michael
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Mold on a single floating chilli seed in lacto-fermentation. Is this a problem?

I made my first attempt at lacto-fermentation and decided to ferment some chillis. I used a 3% salt water solution and currently 8 days into my first fermentation. I have encountered an issue and wanted to verify whether I should be concerned or…
Carl
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Using parsley and thyme in a brine

I have a recipe for a brine that says to include a bunch of parsley when adding the ingredients to the boil. My question is, do I add the parsley whole, with the stems, or should I still separate the leaves? It also includes thyme so the same…
Rob
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How much and what seasoning to should I use in a turkey brine?

Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to the meat. Many people have dumped everything but…
Bill Flippen
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Mcdonald's Sausage patty - brined?

I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties. After all -- I think sausages are really brined,…
wearashirt
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Is raw brined pork with a very slight yellow tint and is no longer limp spoiled?

I put some pork chops in a brine solution almost 48 hours ago, put it in a metal bowl, covered the top of the bowl with plastic wrap and stuck it all in the fridge. I pulled it out to wash, but I was washing I noticed that there was a very slight…
user2738698
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Pulled pork - inject brine AND immerse in brine?

Aiming to do a pork shoulder for pulling. In the past I've made an apple juice brine and immersed the joint for up to 24hrs. I bought an injector. Would it be overkill to inject the brine AND immerse it for say 12hrs? Or should I only do one?
engstrom
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