Brining your meats.
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Holidays and Entertaining
Brining your meats.
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I have been cooking and baking for over 40 yrs.and I just started this about a year ago.Who says you can't teach an old dog new tricks?I leave my meats in the brine for 4 hrs to over night.The meat co
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Forums » Baking Forums » Holidays and Entertaining » Brining your meats.

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Forums  »  Baking Forums  »  Holidays and Entertaining  »  Brining your meats.

Brining your meats.

posted at 10/25/2010 6:39 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
I have been cooking and baking for over 40 yrs.and I just started this about a year ago.Who says you can't teach an old dog new tricks?I leave my meats in the brine for 4 hrs to over night.The meat comes out moist and tender.The brine is 1 gallon of water ,!/2 cup of kosher salt and 1/4 cup of brown sugar.Pat the meat dry with paper towels,no need to salt,add what ever you normally season your meat with and cook what ever way you choose,bake ,broil or fry.The meat will not be salty or sweet from the brine.I'm going to do this with my holiday turkey,I will let this sit in the brine for 2 days because of the size of the turkey.Try it I don't think you'll be disappointed.Happy holidays.

Re: Brining your meats.

posted at 10/25/2010 6:45 AM EDT
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Gale, I agree that we old dogs can still learn. I just had a family dinner and brined a turkey, cooked it in the oven unstuffed and had family and friends over. You cannot get over the complements! No dry turkey!!! and this coming from most of those who only ate dark meat because the white meat was always so dry.

Re: Brining your meats.

posted at 2/27/2011 10:28 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Very interesting.  Never heard of doing this.  May try it sometime.  Thanks.

Forums » Baking Forums » Holidays and Entertaining » Brining your meats.