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

3
votes
2answers
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.
asked Jun 17 '15 by Neil Meyer
3
votes
1answer
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 it not matter? …
asked Jun 27 '16 by Neil Meyer
1
vote
1answer
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. S …
asked Jun 27 '16 by Neil Meyer
2
votes
2answers
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 …
asked Sep 19 '14 by Neil Meyer
7
votes
2answers
I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just a waste of time? …
asked Jul 8 by Neil Meyer