battleangela
Assistant Cook
- Joined
- Jun 16, 2007
- Messages
- 18
Hi
I was wondering, if you brine the meat, do you have to tenderize the meat ?
I was wondering, if you brine the meat, do you have to tenderize the meat ?
i've never tenderized meat before briningbattleangela said:Hi
I was wondering, if you brine the meat, do you have to tenderize the meat ?
how is brining not appropriate for beef?jennyema said:Also, brining is not appropriate for beef -- just poultry, pork and shrimp.
you do make a point but when i make pastrami for the restaurant i use a saturation brineAndy M. said:Pastrami and corned beef are salt cured in a solution that is much saltier than the brine customarily used to add moisture to lean cuts such as poultry, pork and some seafood. One is a preservation process while the other is a means to add moisture and often flavors to an item.
As beef typically contains intramuscular fat, there is no need to brine it as you do poultry or pork.