"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Marinades
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-16-2017, 04:31 PM   #1
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,956
Brining

Couldn't find a thread on Brining so marinades and sauces seemed the closest line of thought...

I accidentally made way too much brine. Am only doing 1 Pork Chop. tomorrow I intended to brine 3 Chicken Thighs.

Question:-

Can I brine the Thighs now (I usually do about 20 or 30 min.) Take them out, rinse, pat dry, shrink wrap, and cook tomorrow?

__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 06-16-2017, 05:03 PM   #2
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,859
Why yes, yes you can Dragn!
In fact I did this yesterday.
I had one double cut pork loinchop and 2 chicken breasts.
I split the brining solution in half, and Bob' your uncle!
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 06-16-2017, 05:14 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,669
Yes!
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-16-2017, 06:34 PM   #4
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,956
Thank you guys... I had fully intended to do so anyhow

but just wanted to see if anyone chimed in with an "OMG - no you can't!"
and some sort of a reason I had never imagined...

Thank you both!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 06-16-2017, 07:06 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,448
Brining

OMG! No you can't!

How's that, dragn?

Sure you can!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-16-2017, 07:07 PM   #6
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,819
You can also brine before you rinse wrap and freeze. I brine in separate containers for both thick pork chops and Dolly size chicken breasts, then label as brined.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-16-2017, 07:19 PM   #7
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,859
Quote:
Originally Posted by Kayelle View Post
You can also brine before you rinse wrap and freeze. I brine in separate containers for both thick pork chops and Dolly size chicken breasts, then label as brined.
Excellent point K!
I think that I'll try this technique on my next Costco run.
Bring home my bounty, brine it all one crack, dry, package up in my FoodSaver, label and freeze!
That sounds like a much better idea than brining one portion at a time.
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 06-16-2017, 08:40 PM   #8
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,956
OK Dawg... you win the prize!

Kay... what an excellent idea! you win a prize too!

and don't ask what the prize is.... I'm thinking on it... has to be a good one for such brilliant DC'ers
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 06-16-2017, 08:53 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,819
Glad I could help. By the way, I keep the brine basic (1/4 cup kosher salt to 4 cups water) because I don't know what I'll be doing with the frozen meat, and it can be seasoned when cooking. I generally brine it about 4 hrs or so. I've never brined thighs as they're usually super juicy on their own, but there's no reason not to. I do know I'll never eat another pork chop or breast that hasn't been brined.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-16-2017, 10:30 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,592
So what would be a proper solution for just one item. I wrap all my meat for single servings. Pirate cooks and eats his meal, and if I think I might be hungry, he makes a small piece of meat for me. Most of the time not. Like today, Here it is approaching 10:30 p.m. and I still have not gotten any hunger pains or a yen for the need to chew. It is the act of chewing that makes me want to eat a meal.

I do buy family size packages of meats. That means ten to 12 pieces of meat in each package. And I buy chuck meat for grinding with extra suet. Then package and wrap in 1/2 pound packages. Half pounders is perfect for just one of use.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
brine, other

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


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.