Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

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3
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1answer
215 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
17
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3answers
3k views

How deeply will the flavors in a brine penetrate chicken?

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
1
vote
1answer
32 views

How long should meat be brined for in a 10 percent solution?

I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution. ...
2
votes
1answer
47 views

Can you brine frozen meat?

I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defrost it before you can brine it, or does ...
0
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0answers
51 views

How long can brining steaks be kept in the brine?

I've got a whole bunch of cheap steaks. I'm thinking it'd be smart to brine them; I figure I can stick them all in Ziploc bags with brine and spices now and then just pull one out and pan-fry it ...
16
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9answers
77k views

Is there any substitute for saltpeter / sodium nitrate in corned beef brine?

I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (...
0
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1answer
54 views

Brining Pork Turns Meat Grey

I brined a boneless pork chop in 4 cups water 1/4 cup Kosher Salt 1/4 cup Sugar for 18 hours. When I pulled the meat out there were some spots that looked slightly off color and grey. I was ...
2
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1answer
63 views

Which sugar for brining?

I've come across various brining solutions that include sugars: white sugar, brown sugar, raw sugar, etc. Are these sugars interchangeable? Is one sugar more desirable for a certain kind of meat over ...
0
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1answer
116 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
2
votes
1answer
88 views

How can I tell if my raw meat has been pre-brined/injected?

I've heard that some grocery store meats (whole turkeys, ribs, etc) are sold pre-brined so as to avoid toughness. Of course in a lot of situations you'd want to start fresh and brine or inject the ...
2
votes
5answers
309 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
1
vote
1answer
52 views

How to tenderizing chicken with soy sauce instead wet brining?

Since brining is about how much salt/water you use, how do I switch to a soy sauce marinade? If the standard brine for 2lbs of meat is 1/4 Cup of Table Salt and 1 quart of water, then that means that ...
0
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0answers
28 views

Using dry or wet brined chicken the next day

Does brined chicken get more salty a day after it has been brined?
1
vote
1answer
58 views

Brining Turkey - 4 Days in Fridge - Partially Grey

Been brining a 1/4 turkey breast 4 days in fridge with pomegranate juice, meyer lemons, kumquats, salt pepper balsamic vinegar - it's grey in parts - is it still OK to eat? Smells great but that may ...
0
votes
2answers
57 views

Why do you need to wrap containers of brined meat?

Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
4
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2answers
4k views

Does marinating break down proteins the way brining does?

Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
7
votes
9answers
41k views

What happens if I brine my turkey for 2 days?

I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about that, but typically it's only an 8 - 10 ...
4
votes
1answer
303 views

How can I effectively time a short thawing and brining of a a turkey?

I have a 14 lb. frozen turkey. It has been in the refrigerator for 12 hours now but there is not enough time to thaw it completely in the fridge before cooking it in the turkey fryer. Could I safely ...
7
votes
1answer
1k views

Breaking down a turkey for storage - brine before or after freezing?

The subject should sum this up. We're taking advantage of the seasonal prices for 2 fresh turkeys which I'm breaking down into boneless breasts, thighs, and legs to be frozen for future use. The back ...
2
votes
1answer
125 views

Is it safe to eat raw green beans which have been in brine at room temperature?

I've had some raw green beans in a brine solution for about one week at room temperature. Are they at risk for botulism? Can I put them into a vinegar solution and pickle them, or should I cook them ...
8
votes
6answers
33k views

Is soaking beans 24 hours unrefrigerated safe?

It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest you soak steel-cut oats unrefrigerated ...
14
votes
3answers
7k views

Botulism risk with refrigerated items

Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair bit, and know the inherent risks with ...
5
votes
4answers
3k views

Brined chicken - too salty

I brined chicken breasts overnight. When I grilled them they were too salty to eat. Any suggestions for the ones I brined and froze?
5
votes
3answers
2k views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
1
vote
1answer
146 views

Does adding vegetables to your brine add any flavour?

What exactly does adding vegetables to your brine really achieve? Does it add any flavour to your end product? EDIT: Turkey brine and Frozen Mixed Vegetables.
4
votes
1answer
379 views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
2
votes
1answer
135 views

Why are my olives discolouring in their brine?

Olives are in 10% saline solution for 4 weeks. They are black kalamatas. Notice they are losing the black colour and are now splochy. Why is this occurring? Thanks
0
votes
0answers
77 views

Smell Assessment and Brining Frozen Sardines

I have almost no experience working with fish at home, but I enjoy eating fish and owing to the high price of quality pastured beef or pork, I'm finding scup and frozen sardines to be a much cheaper ...
1
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0answers
91 views

Equilibrium Brining: how to use a salinity meter?

I'm interested in trying out equilibrium brining. I'm not 100% clear on how to use a salinity meter (e.g. when do I know the brining process is done, etc.). Does anyone here have suggestions on how to ...
18
votes
3answers
11k views

Does adding salt when soaking dry beans toughen or soften the skin of the bean?

I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...
11
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2answers
2k views

If salt dehydrates the meat, then why would brining make it more juicy as a whole?

As the title says, why does brining work? If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
0
votes
1answer
63 views

Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can ...
4
votes
2answers
297 views

Sour tasting bamboo

What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but ...
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vote
0answers
126 views

Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
4
votes
2answers
295 views

Are there any differences between preparing/cooking a turkey that was labeled “basted with real butter” vs a regular turkey?

I've roasted numerous turkeys numerous ways, but never bought a turkey that was basted with butter. I've always just bought a regular turkey, usually I brine it, and then roast it. I've always had ...
2
votes
4answers
29k views

What is the proper amount of time to thaw + brine a turkey simultaneously?

I recently saw a tip that you can thaw a frozen turkey in your brine, and I'd like to try that this year. I was planning to thaw my turkey for 3 days in a cooler of water. I've actually never brined ...
3
votes
1answer
381 views

How Long To Brine Boneless Chicken

I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have found a-lot of different methods for ...
5
votes
4answers
3k views

Why does Brining help food to retain water, but adding salt will draw the moisture out?

I saw a recipe that called for brining a Turkey in order to retain the moisture, but when you cook with salt it causes the foods to get less moist - Why and how does this happen?
6
votes
4answers
679 views

How can I get brine flavour into turkey?

Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pick up much flavour from the brine. For ...
14
votes
7answers
15k views

Pulled Pork in a slow cooker. To brown or not to brown?

I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here's what I've been doing: 1. Brine pork ...
2
votes
2answers
654 views

What is the proper salt to water ratio for turkey brine?

I want to brine a turkey but have heard conflicting messages on how much salt to use. I have heard 5% salt mixture and from others I have heard 10 salt mixture. I would like a somewhat strong taste of ...
4
votes
3answers
10k views

In what way is kosher chicken different from brined chicken in terms of salt absorbtion?

Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
3
votes
1answer
338 views

Brining multiple chickens

I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
2
votes
2answers
10k views

Brine, then marinate?

I have a chicken recipe that requires marinating. However, I'd like to brine the chicken as well. How do I go about doing this? Should I brine the chicken, then marinate it? Should I marinate it first,...
3
votes
2answers
13k views

How long will fermented/brined pickles last?

I've been interested in making some pickles, and a lot of the places I've found say that salt brined or fermented pickles generally taste better than acid-brined pickles. That is, pickles pickled in a ...
0
votes
3answers
2k views

Why did my flank steak turn grey when I brined it?

I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration? Ingredients: 1 quart water 1/2 cup kosher salt Garlic Powder 2 Tablespoons ...
9
votes
4answers
13k views

Reusing pickle brine

So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pickles out of that jar. I was thinking of ...
5
votes
4answers
353 views

How would I add heat to a brine?

I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be. How would brine work with hot ...
1
vote
1answer
417 views

Can I dry-brine a turkey crown while it's defrosting?

At the suggestion of certain knowledgeable parties, I plan on dry-brining my turkey crown for Christmas dinner this year. However, I will most likely be buying a frozen crown, so I'm wondering what ...
5
votes
3answers
15k views

Can I brine a self-basting turkey?

I was planning to brine my turkey but I realise that I bought a self-basting turkey. According to most websites, brining a self-basting turkey is a big "no". But has anyone brine a self-basting ...