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Old 03-08-2005, 10:46 AM   #31
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Brining 101




Food Network Kitchens
July 19, 2004

- Brining for Grilling



Brining is the technique of soaking food in a salt solution to keep it moist and tender after being cooked. The salt breaks down the complex proteins in the muscle tissue of the meat or seafood, increasing the moisture-holding capacity. This results in a moister product when it is cooked.

Food can be brined for grilling, smoking and even deep-frying. Brining is similar to a marinade, as it tenderizes and flavors the food. Meat, poultry, pork and shrimp can all be brined before being grilled. Whole turkeys are excellent when brined before being fried.

Brining imparts great flavor, especially if infused with any combination of whole herbs, spices, garlic, aromatics, sugars, peppers, vanilla and different oils (sesame, basil, etc.). A brine solution will penetrate and season the food throughout, plumping it with moisture and resulting in layers of great flavor.

Although all cooks have their own preferences, the standard ratio of a brine solution is 1 cup of salt per 1 gallon of water. But be careful - salt is very powerful. It is possible to over-brine, and end up with food that's too salty or one with a soggy texture. To avoid this, always brine for a shorter period of time than the recipe calls for, especially if you are not experienced with brining.

Here are some general times for brining:



Shrimp: 20-30 minutes

Whole chicken (4 pounds): 8 to 12 hours

Chicken parts: 1-1/2 hours

Cornish game hens: 2 hours

Turkey (12 to 14 pounds): 24 hours

Pork chops (1-1/4 to 1-1/2-inch thick): 1 to 2 days

Whole pork tenderloin: 12 hours

Whole pork loin: 2 to 4 days



To brine, use a heavy-duty plastic tub, earthenware casserole or even a resealable plastic bag (for smaller food). Just make sure the food is fully submerged and surrounded by the brine solution. Start your brine with hot water to dissolve the salt and to draw the flavor out of any herbs and spices. But remember to completely chill the brine in the refrigerator before adding food. Try out different seasonings. Salt, of course, is an essential ingredient, but everything else is up to you: garlic, ginger, fresh herbs, juniper berries, clove, coriander seed, vanilla bean, mustard seed, star anise, cinnamon stick, hot pepper flakes. Rinse meat twice after removing it from the brine solution before proceeding. No need to salt brined food before cooking; it's already thoroughly seasoned. Don't reuse brine.
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Old 03-08-2005, 10:51 AM   #32
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Brining guidelines

Brining guidelines

Any lean, dry meat is an ideal candidate for brining; some of my favorites are shrimp, fish fillets, chicken pieces, whole chickens, and pork chops. Keep all meat and fish refrigerated during brining, rinse them well afterwards, and don't overcook them. If you need more liquid to completely submerge the meat, measure more and add it, along with the proportionate quantity of salt.

You can add dried herbs, such as thyme, oregano, or sage, to the brine or rub them directly on the meat for more flavor. You can also supplement or replace the water with another liquid, such as apple cider for a turkey or pork brine. Many brines include sugar, which is fine as a flavor enhancer. But according to Dr. Reynolds, sugar has no technical function when it comes to juiciness; salt is the key ingredient.

The chart below gives salt concentration and brining time for various foods. Concentrations are for Diamond Crystal kosher salt. For table salt, cut salt amounts by 1/2; for Mortons kosher salt, cut amounts by 1/4.


Meat or fishBrine concentrationBrining timeWhole turkey2 cups salt to 1 gallon water12 to 24 hoursTurkey breast1/2 cup salt to 1 quart water4 to 6 hoursPork chops1/2 cup salt to 1 quart water4 hoursLarge whole chicken1 cup salt to 2 quarts water3 to 4 hoursChicken pieces1/2 cup salt to 1 quart water2 hours (or 1 hour
in a concentrated
brine with 1 cup saltCornish hens1 cup salt to 2 quarts water1 hourShrimp (1/2 pound extra- large shrimp, shells on)1/2 cup salt to 1 pint ice water30 minutesThin fish fillets1/2 cup salt to 1 pint ice water10 minutes
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Old 03-08-2005, 12:40 PM   #33
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Pasta Reference

i posted this under the pasta category a while ago, but i figure it would fit better here.

here's the link: http://www.hormel.com/templates/know...d=3&id=171
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Old 03-08-2005, 01:56 PM   #34
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How to carve a Turkey

http://images.foodnetwork.com/webfoo...eo_player.html
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Old 03-08-2005, 01:57 PM   #35
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http://www.norbest.com/d_carving_a_turkey.cfm
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Old 03-08-2005, 06:45 PM   #36
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It's was just a quirk of some kind - I changed the word with no problem.

Good common sense would say it's not a bad word Where do you live Darkstream? I've always wondered that. And Treasure Island doesn't get it
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Old 03-08-2005, 06:57 PM   #37
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TY, for remembering!
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Old 03-08-2005, 07:08 PM   #38
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Thumbs up

Very nice marmalady! I love the way roasting intensifies the flavors!
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Old 03-09-2005, 03:11 PM   #39
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This one is interactive.


http://www.nationalbeef.com/Trans_non-brandedMain.htm
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Old 03-09-2005, 07:37 PM   #40
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Kitchen Charts

http://www.recipegoldmine.com/kitchart/kitchart.html
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