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-   -   Salting meats, advice please. (http://www.discusscooking.com/forums/f14/salting-meats-advice-please-94255.html)

Addie 11-10-2015 12:29 PM

Salting meats, advice please.
 
I know about salting beef and letting it stand to bring out the flavor.

Scott bought two 2" thick pork chops today. Does the salting apply to pork as well? I wanted to salt them before I wrapped them individually for the freezer, but wasn't sure. of the salting, so I didn't do it.

Any feedback on this question? :angel:

jennyema 11-10-2015 12:37 PM

This question is answered by the Cooks Illustrated people in this month's edition.

They tested it on chicken but I'm guessing it will work for pork, too.

https://www.cooksillustrated.com/how...after-freezing

I usually brine my pork before I freeze it, if Im freezing it

RPCookin 11-11-2015 10:02 AM

So basically it's a mistake to buy the bags of already frozen breasts. They tend to be more economical per pound, even if you figure in the added weight loss, but don't have the same quality after cooking. Probably not as good for a dish where the protein is the star, but not much difference if used in a mixture of other ingredients which subsume the chicken.

Roll_Bones 11-11-2015 11:05 AM

I have never used any salt prior to freezing.
I have never heard of doing this.
I have heard of salting, resting, rinsing and cooking beef, pork or fowl after it thawed, but never before freezing.

Andy M. 11-11-2015 11:14 AM

Quote:

Originally Posted by jennyema (Post 1443398)
This question is answered by the Cooks Illustrated people in this month's edition.

They tested it on chicken but I'm guessing it will work for pork, too.

https://www.cooksillustrated.com/how...after-freezing

I usually brine my pork before I freeze it, if Im freezing it


This is good to know. Thanks Jen.

Kayelle 11-11-2015 11:59 AM

I always brine my pork chops before freezing.

I'll never eat another chop that hasn't been brined.

I don't buy chicken breasts because I think they are nearly flavorless.

taxlady 11-11-2015 12:47 PM

Quote:

Originally Posted by Kayelle (Post 1443492)
I always brine my pork chops before freezing.

I'll never eat another chop that hasn't been brined.

I'm going to have to try that. Do you put anything in the brine other than salt? How long do you brine them?

Quote:

I don't buy chicken breasts because I think they are nearly flavorless.
Agreed, and they are expensive.

RPCookin 11-11-2015 01:21 PM

Quote:

Originally Posted by taxlady (Post 1443494)

Agreed, and they are expensive.

Actually not so bad if you buy them bone in. Boneless and skinless is more expensive, and is less tasty. If you cook chicken skin on, then remove it before eating, you get more flavor without significantly more fat.

The hard part for me is not eating the tastiest part of the bird. :huh:

Addie 11-11-2015 01:28 PM

[QUOTE=Kayelle;1443492]I always brine my pork chops before freezing.

I'll never eat another chop that hasn't been brined.

I don't buy chicken breasts because I think they are nearly flavorless.[/QUOTE]

Thank you. My family has finally learned to save their energy and don't even offer me white fowl meat. Big YUK! And I can see I am not the only one here who doesn't care for them either. :angel:

taxlady 11-11-2015 02:21 PM

Quote:

Originally Posted by RPCookin (Post 1443497)
Actually not so bad if you buy them bone in. Boneless and skinless is more expensive, and is less tasty. If you cook chicken skin on, then remove it before eating, you get more flavor without significantly more fat.

The hard part for me is not eating the tastiest part of the bird. :huh:

That's only worthwhile if you like the white meat.


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