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Old 08-02-2011, 11:13 AM   #21
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Marinades are about flavoring (usually) a protein

Brines are about juciness and tenderness and only work with pork, poultry and shrimp.
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Old 08-02-2011, 11:15 AM   #22
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Marinades are about flavoring (usually) a protein

Brines are about juciness and tenderness and only work with pork, poultry and shrimp.

Interesting, I've never brined shrimp or even thought to do so. It can't require a very long brining.

Jen, how do you flavor a shrimp brine?
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Old 08-02-2011, 11:21 AM   #23
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I only brine shrimp if they are big and going on the grill.

I usually just use an unflavored brine so that I can taste the shrimp. Sometimes garlic, though.

It takes 15-20 min.

I have always wanted to try this recipe for broiled shrimp cocktail. Maybe I'll do that for a party this summer

The Shrimp Cocktail Recipe : Alton Brown : Food Network
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Old 08-02-2011, 11:41 AM   #24
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The recipe sounds interesting. Shrimp cocktail is still my favorite way to eat shrimp.

"...eviscerate the shrimp..." Sounds evil.
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Old 08-02-2011, 02:57 PM   #25
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I'd say brining is more akin to corning (as in corned beef).
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Old 08-02-2011, 03:01 PM   #26
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Yes they are similar.

Corning is a preservative process and uses a higher salt concentration for a lot longer period than brining.
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Old 09-20-2011, 11:09 PM   #27
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Andy M.: you are something else, you know everything about cooking. Did you ever consider writing a cook book?
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Old 09-20-2011, 11:20 PM   #28
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Andy M.: you are something else, you know everything about cooking. Did you ever consider writing a cook book?

Thank you for the lovely compliment.

Not writing a book. I may know some stuff pretty well but there are a lot of folks here that know more than I do about stuff too.
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Old 09-20-2011, 11:58 PM   #29
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I would read his Apple Pie Making for Dummies.
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Old 09-21-2011, 12:02 AM   #30
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Too much trouble counting the billions and billions of flour particles...
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Need brine recipe Have 4 huge bone in, skin on chicken breast halves. I've been wanting to experiment with brining, and can't find a recipe. Is this appropriate for this cut? What would the proportion of salt to water? It is now noon, and I'll probably put them on the grill at 5:30 or so. Is this enough time? 3 stars 1 reviews
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