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Old 09-11-2012, 10:25 AM   #31
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Quote:
Originally Posted by Andy M. View Post
If you brine long enough for the brine to be effective, it will deliver. "Long enough" depends on the size and shape of the meat. Flat pieces like chops take less time while thicker pieces like poultry or roasts take longer.
If you brine long enough (a week or so), the meat becomes less moist and salty.
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Old 09-11-2012, 11:17 AM   #32
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Originally Posted by buckytom View Post
alix, i have to disagree about brining only adding moisture, not flavour.

i've been working on a copycat brine for pork chops that's specific reason is to add flavour (garlic and bay) as well as moisture.

the secret my be that alcohol is added to the brine, so the flavours may be carried along into the meat tissue as alcohol soluble. i'm not sure, though. just a thought.
I should clarify that I was referring only to poultry, not pork. I've found that brining does transfer flavours to pork. I'd love that recipe when you perfect it.

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Originally Posted by Andy M. View Post
If you've ever used the Good Eats recipe for Thanksgiving turkey, you'll see that brining delivers flavor to the bird. It's all about what you put in the brine. I've never used alcohol in a brine.
Andy, I'm referring mostly to my own taste buds and my family's. We do not detect a noticeable flavor when we brine poultry with any kind of aromatics or other stuff. Now when I rub the poultry, that's when we get the flavor boost. Perhaps our taste buds are just not sensitive enough?
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Old 09-11-2012, 12:53 PM   #33
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Quote:
Originally Posted by Alix View Post
...Andy, I'm referring mostly to my own taste buds and my family's. We do not detect a noticeable flavor when we brine poultry with any kind of aromatics or other stuff. Now when I rub the poultry, that's when we get the flavor boost. Perhaps our taste buds are just not sensitive enough?
I don't know, Alix. Maybe the flavors in your brine aren't strong enough. Do you cook your brine to release flavors?
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Old 09-11-2012, 04:07 PM   #34
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No. Cook my brine? I've never really heard of that. I use boiling water to dissolve the salt and sugar, but I never thought about cooking the brine with the other stuff in order to enhance the flavor. *forehead slap* It sounds so simple when you mention it I wonder why I never thought of it.

Do you have a particular brine you like for poultry Andy? I've got a little chicken that is going to get done tomorrow. I'd like to experiment.
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Old 09-11-2012, 05:04 PM   #35
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Not a specific recipe. I use salt, sugar, veggie broth (Better than Bouillion) peppercorns, allspice berries bay leaves, thyme, etc. Use any combo that appeals to you for the herbs and spices. When I use a brine like this, I put all the ingredients in a pot except for half the liquid. I bring it to a boil an simmer for 15 minutes or so to draw some of the flavors out. Then I add the other half of the liquid in the form of ice cubes. Stir and by the time the ice is melted. the liquid is a cool temp that's OK to brine in.
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