"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-12-2010, 10:45 PM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,345
Brine Seasonings

When I make a brine for chicken or pork, I usually add some seasonings along with the salt and sugar to add some flavor. Most recently for pork chops, I added whole allspice, garlic, bay, candied ginger and peppercorns.

I have seen several TV cooking shows where the only thing added to the salt and sugar is pickling spices.

If you've ever used picking spice to flavor a brine, what do you think of it?

What else do you use to flavor a brine?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-13-2010, 07:16 AM   #2
Senior Cook
 
BigAL's Avatar
 
Join Date: Jan 2008
Location: W.KS
Posts: 417
I've used alot of different things, but now I just keep it basic and easy. Dill, lemon zest, and some of the rub that I'll be use'n. I don't think I've ever made the same brine twice, the players are usually who ever is w/in reach.
__________________

__________________
BigAL is offline   Reply With Quote
Old 06-13-2010, 10:28 AM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I am convinced by the science of brining and it benefits...I am not convinced of any significant/meaningful/deep additional flavors of various herbs and spices being drawn into the meat by the process....Any discernible/noticeable/palatable flavors, I think come from a left over residue on the surface of the meat...IMO it's mostly a waste of time and resources.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-13-2010, 10:36 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,345
Interesting, UB. I'll give that some thought.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-13-2010, 11:52 AM   #5
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
I use maple syrup, brown sugar, thyme, and the typical brining ingrediants, but brush maple syrup on also before I pan sear and place in the oven to finish cooking... I'm curious now about what UB said... The chops always taste wonderful but I think I need to try them without the addition of maple syrup before searing, this way I can see if the brine itself imparts flavor...
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 06-13-2010, 11:57 AM   #6
Senior Cook
 
BigAL's Avatar
 
Join Date: Jan 2008
Location: W.KS
Posts: 417
Quote:
Originally Posted by Uncle Bob View Post
I am convinced by the science of brining and it benefits...I am not convinced of any significant/meaningful/deep additional flavors of various herbs and spices being drawn into the meat by the process....Any discernible/noticeable/palatable flavors, I think come from a left over residue on the surface of the meat...IMO it's mostly a waste of time and resources.
I disagree 100%, w/chicken. Shrimp, I haven't noticed. Pork, I've only done once a while ago.

Chicken and turkey we could tell, cause I did a test with and w/out seasoning cause it really does no good to season the skin, if you want to flavor the meat.Imho. If you want flavor, get it under the skin or in the brine for birds, imho.

Anyway. we have noticed w/chix.

later
__________________
BigAL is offline   Reply With Quote
Old 06-13-2010, 12:48 PM   #7
Assistant Cook
 
campmaster's Avatar
 
Join Date: Jun 2007
Location: Kannapolis, NC
Posts: 4
I agree with Uncle Bob.

But I do use ground Annatto Seed and some Lime Juice for Boneless Chicken Breast. Not so much for the flavor, but for the reddish orange color it gives the meat. When grilled and julienned and for a Southwest Chicken Salad. The color just POPS against the greens.

Dan
__________________
CampMaster
Southeast Camper
campmaster is offline   Reply With Quote
Old 06-13-2010, 03:10 PM   #8
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
If there are any discernible/noticeable/palatable flavors that tag along in the brining process it would be more noticeable in poultry, and even more so in seafoods due the density of the product...To make a side by side comparison would require the flavored brine sample to be washed off completely, removing any surface residue that would be transferred as part of the flavor profile...Then it would also help if the "taste tester" didn't know which was which.....

Fun!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-13-2010, 03:19 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,345
My thought is that any flavors dissolved in the liquid (salt, sugar, garlic, bay, etc.) would go along for the ride into the meat. I don't see the meat cells being selective about which flavors it lets in and which it doesn't.

Granted, I haven't done a taste test to prove my theory.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-13-2010, 03:44 PM   #10
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I don't so much doubt the science of it as I do the level/amount of flavor(s) that ride along in the solution being really that discernible to the palate...Especially when other flavor components are possibly involved/added during or after the cooking process... Or the cooking process itself....I do know/believe however that the power of suggestion can be very influential....

Fun!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.