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Post by Deleted on Jul 30, 2020 14:36:06 GMT -5
If so, which meats? Do you get fancy, or just the basic water/kosher salt?
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Post by WKDWZD on Jul 30, 2020 16:16:34 GMT -5
Every once in a blue moon, I corn (brine) a brisket of beef, with plain old rock salt, some picklng spices, water and sodium nitrate, which I purchased in the US some years ago (it is very difficult to buy in the UK).
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Post by pickle20 on Jul 31, 2020 15:01:59 GMT -5
Brined a turkey once for Thanksgiving. Turned out well.
I still prefer them deep fried, though.
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Post by Deleted on Jul 31, 2020 17:37:20 GMT -5
I brined 2 large chicken breasts last night for about 2 hours. They were fantastic! I’ve been brining pork chops too. It makes so much difference!
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Post by pickle20 on Aug 1, 2020 7:25:18 GMT -5
I brined 2 large chicken breasts last night for about 2 hours. They were fantastic! I’ve been brining pork chops too. It makes so much difference! After brining, how are you cooking the chicken and pork?
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Post by Deleted on Aug 1, 2020 15:01:03 GMT -5
I brined 2 large chicken breasts last night for about 2 hours. They were fantastic! I’ve been brining pork chops too. It makes so much difference! After brining, how are you cooking the chicken and pork? Roasting...usually one-pan with veggies brushed with EVOO and herbs
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Post by pickle20 on Aug 1, 2020 18:07:21 GMT -5
After brining, how are you cooking the chicken and pork? Roasting...usually one-pan with veggies brushed with EVOO and herbs That's what I thought. I wonder if grilling something that is brined would add anything to the experience.
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Post by cowboyz on Aug 4, 2020 7:54:34 GMT -5
I brine all chicken and turkey before grilling or putting them on the smoker. Keeps them so moist during cooking. I have different recipes I use from Traeger and Pinterest.
If you are a fan of pickles, use pickle juice to brine your chicken for about 2-3 hours before cooking (do not do this overnight). Makes for an excellent beer can chicken.
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Post by Deleted on Aug 5, 2020 10:14:42 GMT -5
I'm a new convert but I brine boneless chicken breasts and pork and the results are fantastic.
Just put them in tupperware filled with salt water for 30 to 90 min.
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Post by WKDWZD on Aug 5, 2020 10:21:48 GMT -5
I brined 2 large chicken breasts last night for about 2 hours. They were fantastic! I’ve been brining pork chops too. It makes so much difference! I'm curious, what exactly does immersing in salt water for a couple of hours do to the chicken breasts/pork and how is the flavour affected?
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Post by Deleted on Aug 5, 2020 11:58:43 GMT -5
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Post by Deleted on Oct 27, 2020 23:14:31 GMT -5
I brine most all furred game overnight, draws the wild out. Delicious.
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Post by guido2 on Apr 18, 2021 10:37:05 GMT -5
I was listening to a cooking talk show the other day and heard something interesting regarding brining sort of.
They were talking about brining shrimp of all things. And the guest chef said he never does because if not done carefully the shrimp can get over brined and mushy when cooked.
HOWEVER, what he does do is after defrosting etc. he puts them in a colander and shake some Kosher salt over them and flips and shakes the shrimp to evenly coat them. He then lets it rest for a few minutes and rinse them off and drain.
Result according to him is that the shrimp are like just caught fresh and crisp. The reason is (according to him) is the added salt pulls the moisture from inside the shrimp that gets in during the freezing process making it 'wet' inside and while cooking sort of acts like a mini pressure cooker.
So has anyone tried this?
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