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Questions tagged [brining]

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

3
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2answers
117 views

Can i brine chicken in seawater?

I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
3
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1answer
69 views

Does marinating hinder brining?

I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep. However, with salt, it seems to be a different story. Does that ...
10
votes
1answer
210 views

Why do home-made pickles float in the jar, but commercial pickles don't?

I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine. I notice all of my pickles always end up floating to the top of the jars, even ...
0
votes
1answer
64 views

corned-beef cure/brine: viscous, snot-like substance - is this safe?

Please click here for a video showing the problem Causes for concern: The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the ...
2
votes
2answers
199 views

Himalayan salt in a brine

I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickling salt?
1
vote
0answers
69 views

Is it ok to Brine a turkey ahead of roasting time

I would like to brine my turkey on Tuesday. Take it out of the brine Wednesday, rinse it and keep it in the refrigerator until I roast it on Thursday. Is this ok?
0
votes
1answer
87 views

How much and what seasoning to should I use in a turkey brine?

Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to ...
1
vote
0answers
62 views

What are the pros and cons of wet compared to dry brining a large fresh turkey?

I will roast a fresh 18 lb turkey this thanksgiving and am trying to decide between a dry and wet brine. I’ve wet brined a turkey before but never dry brined one. How do they compare vis a vis taste, ...
3
votes
1answer
487 views

Can I use chicken brine as a base to make a broth?

I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, ...
1
vote
1answer
301 views

Problem storing Kosher Dill pickles

I have been putting up Kirby cucumbers following Grandma's recipe for over 30 years using just 1 tablespoon of kosher salt, garlic, spices, dill, alum and water (NO VINEGAR). I'm using dishwasher-...
1
vote
1answer
99 views

Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to ...
0
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0answers
152 views

Mcdonald's Sausage patty - brined?

I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties. After ...
2
votes
1answer
1k views

How cold can a brining turkey get before freezing?

If I brine a turkey in a solution of 1/2 cup of salt per 1 gallon of distilled water, how do I tell how cold it can get before the brine freezes? Here in America, we all know water freezes at 32 ...
2
votes
1answer
1k views

Accidentally bought a “butter basted” turkey. Can/should I still brine it?

I was looking forward to trying out brining a turkey this year. But I have ended up in the UK for Thanksgiving and have had to buy a "butter-basted" turkey. I have done a lot of googling, but can't ...
1
vote
1answer
792 views

How long can I marinade/brine a tenderloin?

I have read various recipes for brining (or marinading) meat and they say everything from 2 hours to 2 days. For a pork tenderloint 2.5" in diameter, how long can I let it soak in to maximize ...
3
votes
1answer
238 views

Can you cut cucumbers when you make them in brine?

I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just cut them or the lack of skin will change the ...
2
votes
4answers
1k views

Is it safe to thaw chicken to have it brined and then freeze again?

I didn't realize that I thawed so much chicken to brine. I don't need half of it so is it safe to freeze the half portion again? It was thawed in salt water in room temperature for couple of hours ...
2
votes
1answer
107 views

Fermented Carrots

I fermented some carrots (anaerobic, salt brine method) & they turned out great. But the water was really cloudy & not esthetically pleasing, so I dumped it. Should I make a new brine for ...
1
vote
1answer
768 views

Smoked meat too smokey tasting

I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of cooking that will lessen the smoked taste?...
2
votes
2answers
102 views

HELP with brining a Turkey and still have regular tasting gravy?

So last year I made a phenomenal brine with kosher salt, pure maple syrup and a few seasonings. I loved the turkey, it was awesome. However the pan drippings that became my gravy turned out very sweet ...
11
votes
2answers
3k views

Can I brine meat after cooking it?

I cooked up a bunch of beef to slice into luncheon meat, and did some reading afterwards... and have decided that I want the meat to be brined, so it is more tender and moist, like the storebought ...
5
votes
4answers
2k views

Can I decrease salty flavor after brining a turkey?

I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but is there something I can do to remove ...
0
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1answer
608 views

Is raw brined pork with a very slight yellow tint and is no longer limp spoiled?

I put some pork chops in a brine solution almost 48 hours ago, put it in a metal bowl, covered the top of the bowl with plastic wrap and stuck it all in the fridge. I pulled it out to wash, but I ...
2
votes
1answer
766 views

Brining vs Salting - what's going on?

The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is associated with drier steak, because of the ...
4
votes
4answers
2k views

Is beef ever brined?

I quite often will brine poultry and sometimes pork but I have never (or ever heard of anyone) brining beef? Does anyone know why it doesn't seem to be as popular with beef or has anyone tried it? ...
1
vote
1answer
455 views

Texture problem with marinated chicken

I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I ...
0
votes
1answer
333 views

Pulled pork - inject brine AND immerse in brine?

Aiming to do a pork shoulder for pulling. In the past I've made an apple juice brine and immersed the joint for up to 24hrs. I bought an injector. Would it be overkill to inject the brine AND immerse ...
2
votes
3answers
5k views

How do I fix pickles that are too sour?

I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs of fermented pickles in my refrigerator. ...
1
vote
1answer
252 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. ...
3
votes
1answer
5k 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 ...
1
vote
1answer
2k 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
3k 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 ...
2
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5answers
6k 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
504 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
votes
1answer
531 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?
1
vote
1answer
4k 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
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2answers
163 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?
2
votes
1answer
728 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 ...
5
votes
1answer
2k 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 ...
2
votes
1answer
436 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 ...
6
votes
3answers
9k 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 ...
3
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2answers
762 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
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1answer
2k 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
5k 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
1answer
132 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
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1answer
596 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 ...
5
votes
2answers
1k 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 ...
1
vote
0answers
373 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
1k 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 ...
3
votes
1answer
2k 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 ...