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

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17
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5answers
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What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
16
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3answers
6k 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 ...
15
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8answers
41k 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 ...
12
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2answers
836 views

How deeply will the flavors in a brine penetrate chicken? (experiment results)

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 ...
12
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3answers
496 views

What brine ingredients are effective?

I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" people add in, like spices, herbs, ...
11
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7answers
7k 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 ...
11
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1answer
4k views

Why do some recipes call for sugar in a brine?

In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine. I understand the general idea behind brining, but don't understand what benefit the sugar provides. ...
11
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2answers
569 views

How Can I Tell If Meat Has Been Brined?

My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat." I ...
10
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3answers
4k views

Can you make pan gravy if the turkey was brined?

I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (None of the existing questions actually ...
10
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3answers
3k views

botulism risk with refrigerated items

SO, a bit of a longer one: Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read around the subject a fair bit and ...
8
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2answers
659 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?
7
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1answer
4k views

How much salt does brining a turkey add?

I want to brine a turkey for Thanksgiving, using Alton Brown's recipe for brining. My wife is concerned that this will increase the amount of salt and sugar in the turkey, making it unhealthy. How ...
6
votes
4answers
3k 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 ...
6
votes
3answers
531 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 ...
6
votes
5answers
908 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 ...
6
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1answer
246 views

Are there ingredients I should avoid in a brine?

I see good answers to What brine ingredients are effective?, and I am looking to really push the envelope. I realize that there is some debate as to the effectiveness of brine to add flavor to the ...
5
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3answers
7k 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 ...
5
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3answers
1k views

Why is my brining giving varied and usually poor results?

I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons i cannot figure out. My basic method is add 1.5l spring ...
5
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1answer
2k views

Brining a kosher bird

How should I adjust the salinity of a brine when using a kosher turkey? Some reccomendations suggest decreasing the salinity of the brine, but how much? My recipe is two quarts of water with 1 c. of ...
5
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4answers
266 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 ...
5
votes
1answer
212 views

Is “quick brining” as effective as an overnight soak?

I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any ...
4
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4answers
1k 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?
4
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5answers
11k 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
291 views

Factory brine vs home brine

I frequently make use of brining as a tool to help yield juicy (and well-seasoned) meat--especially on pork and poultry. I am usually pretty successful with this technique and get compliments from ...
4
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2answers
3k 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?
4
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4answers
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Substituting table salt for kosher salt when brining chicken

How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. ...
3
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2answers
178 views

Why does brining work with dry heat methods and not wet heat methods?

If you brine chicken in a high saline solution and and then cook it using a dry heat method it will come out salty. IF however you do the same thing and then cook it with a wet heat method e.g. soup ...
3
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2answers
396 views

How to avoid ridiculously salty results when brining?

Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
3
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3answers
5k 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
2answers
160 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 ...
3
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3answers
3k views

How much salt is absorbed by meat during brining?

Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be able to compute how much sodium is ...
2
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6answers
260 views

Traveling with chicken

In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But they live an hour traveling by bus from ...
2
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4answers
12k 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 ...
2
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2answers
1k 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 ...
2
votes
2answers
324 views

Do I need to baste an injected turkey?

This evening I intend to grill a 3 pound turkey breast over indirect heat. I've brined the turkey and am intending to inject it with a butter injection concoction. Does a brined and injected turkey ...
2
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1answer
89 views

How do I intensify my marinade/brine?

I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marinate/brine your meat before putting on the ...
2
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1answer
442 views

Would brining help the texture/flavor of ribs?

I'm trying to get more flavor into my Memphis dry rub ribs. I'm cooking them slowly in an Applewood smoke oven, but I was also considering soaking the ribs in brine before cooking, to add flavor and ...
2
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2answers
270 views

Brining…at high temp?

I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook ...
2
votes
2answers
610 views

How much salt does fish in brine absorb?

Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be salty because it is coated with salt ...
2
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1answer
338 views

Dry Brining Turkey

I have dry brined my Thanksgiving turkey for several years with great success. I usually do this for 3 days (start the process Monday AM then air dry in fridge for 24 hours before meal on Thursday). ...
1
vote
1answer
146 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 ...
1
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2answers
521 views

Can I brine chicken in buttermilk after I boil the chicken?

I want to make crispy fried chicken and waffles. I have had great luck boiling chicken wings and then deep frying them. Can I do the same thing for fried chicken? Boil, brine in buttermilk mixture, ...
1
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2answers
2k views

Should I brine a goose?

I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average ...
1
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1answer
4k views

How can I estimate cooking time for a brined and roasted turkey? [duplicate]

For previous Thanksgivings, we have brined and roasted our turkey. (Here is the detailed process.) After brining for about a day, we roast the bird for 30 minutes at 500°F and then bake it at ...
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2answers
102 views

Brining before dehydrating?

I dehydrate my own pressure cooked chicken for camping trips where I add them soups and stews. I cook the chicken in a pressure cooker (rather than baking it or poaching it) to make it more tender and ...
1
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1answer
2k views

What is the proper way to brine fish?

My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and others say 8-12 hours. Should the saline ...
0
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1answer
182 views

Can state of chicken affect brine?

I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g ...
0
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2answers
584 views

How to store extra, unused brine?

I followed a brining recipe tonight for the first time. I added water, salt, sugar, worcestershire, and various dried seasoning to a saucepan, brought to a rapid boil, let cool, then refrigerated. I ...
0
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3answers
348 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 ...
0
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1answer
443 views

Creating a thanksgiving brine for a 7-8 lb Turkey?

How much salt is one need for a typical brine for an average 7-8lb turkey? Or is it more appropriate to ask what the ratios are of water to salt for a brine ? I found a SA.SE question regarding ...