Questions tagged [brining]
Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.
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Discovered 2 eggs cracked in late stage of brining
One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
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Is it ok to brine an already cured ham?
I always make a ham on Christmas Eve and this year I was thinking of trying to get a little extra flavour in by brining it first.
However it is a shop bought, already cured ham.
I've looked around ...
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How long should I cure or brine Turkey Pastrami?
I want to make turkey pastrami for the first time. I have made beef pastrami successfully a few times. All the recipes for turkey pastrami call for curing or brining the turkey for a very short amount ...
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Mold on a single floating chilli seed in lacto-fermentation. Is this a problem?
I made my first attempt at lacto-fermentation and decided to ferment some chillis. I used a 3% salt water solution and currently 8 days into my first fermentation. I have encountered an issue and ...
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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?
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Brining salt concentration
I have seen a lot of different advice about how saturated to make a brining solution.
In my case I would be more likely to brine either meat or vegetables prior to pickling.
A quart of water can ...
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Open turkeys too soon
We opened our turkeys and put them in a bucket of ice water.
I have not added herbs and salt yet, but there is a week before Thanksgiving.
Will the turkeys be ruined if I add the brine now? Should I ...
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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 ...
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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?
