What's for Dinner!

[crvygirl]

When using a harsh cooking method like grilling or roasting, it's very easy to dry out the meat, especially poultry. Brining creates a chemical reaction whereby the meat absorbs more liquid, as much as 20% of its weight. This is the first liquid it loses during cooking, retaining its original moisture. The meat's very moist and succulent. You can adjust the amount of salt to your taste. But it doesn't make it overly salty.

Brining is most frequently used for poultry, but I recently read where it's used with pork as well. I haven't done that yet, but I'm thinking about it with chops. I sometimes make them a tad dry.

I've never heard of it used for beef.

Adding various herbs and spices adds additional flavor.

There you have it.

Here's a link that should help.

http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm

Sooo...I have to add that it isn't just that the solution seeps into the meat. It actually causes the protein fibers in the meat to unwind slightly, which creates space for the meat's natural juices to stay. The salt does that. And if you brine for too long, the meat texture gets a little mushy. Adding sugar will create a nice seal on the meat when you sear it, thus also keeping the juices in. It WILL get a little saltier, so no added salt to the exterior.

Brined pork is excellent.

Also - I've brined a whole turkey in a stockpot in my garage fridge, not a cooler, though the cooler idea is a good one. I prefer to brine and roast just the whole, bone-in breast, though. Yum.

 

[whambam]

Damn, it ain't hard to roast a turkey!

Baste it a lot, cover it with foil if the skin starts to overcook...how hard is that?

I tend to think it's hard to roast a turkey well. Maybe it's just we only ever had them at Christmas; when there would inevitably be both many other distractions and also the pressure to cook approximately 27 courses. So the main thing, the turkey, would suffer...

 

[mwmnpa]

Sooo...I have to add that it isn't just that the solution seeps into the meat. It actually causes the protein fibers in the meat to unwind slightly, which creates space for the meat's natural juices to stay. The salt does that. And if you brine for too long, the meat texture gets a little mushy. Adding sugar will create a nice seal on the meat when you sear it, thus also keeping the juices in. It WILL get a little saltier, so no added salt to the exterior.

Brined pork is excellent.

Also - I've brined a whole turkey in a stockpot in my garage fridge, not a cooler, though the cooler idea is a good one. I prefer to brine and roast just the whole, bone-in breast, though. Yum.

Thank you.

A stock pot? I don't know if I'd brine in something metal. I've killed off enough brain and liver cells.

And, I stand corrected on brining chicken parts overnight.

Goddammit, that f'n hurts, you...woman!

 

[mwmnpa]

I tend to think it's hard to roast a turkey well. Maybe it's just we only ever had them at Christmas; when there would inevitably be both many other distractions and also the pressure to cook approximately 27 courses. So the main thing, the turkey, would suffer...

Yeah...the sides get ya, along with a houseful...we do it Thanksgiving and Christmas. But I could eat turkey all year.

Crvy just served me a plate of crow. Unbrined. LOL!

 

[DDgirl]

Italian sausages, potatoes and carrots all cooked together in the oven.

 

[crvygirl]

Thank you.

A stock pot? I don't know if I'd brine in something metal. I've killed off enough brain and liver cells.

And, I stand corrected on brining chicken parts overnight.

Goddammit, that f'n hurts, you...woman!

You're welcome. Brined chicken is one of the first things I teach non-cooking friends to make. Brine it, rinse it, rub with oil and onion powder, roast or grill. Bone-in, skin-on chicken breasts grill or roast up so beautifully, and if you are a non-cook....it's one of those "I can DO this" moments when it turns out great. So I know the times pretty well since about half of these folks call me EVERY time they make it. Turns out non-cooks do not all become cooks, even with me as a rah-rah teacher.

The brine's not acid..what would be your concern with the metal? I'm not being a smart butt, I really don't know. The stockpot I use is a tall nonstick-coated Calphalon, but I'd use an uncoated one if it was the right shape....? But mostly I use heavy Ziploc bags and push all the air out.

Okay, sorry to all for taking over the thread!

 

[mwmnpa]

You're welcome. Brined chicken is one of the first things I teach non-cooking friends to make. Brine it, rinse it, rub with oil and onion powder, roast or grill. Bone-in, skin-on chicken breasts grill or roast up so beautifully, and if you are a non-cook....it's one of those "I can DO this" moments when it turns out great. So I know the times pretty well since about half of these folks call me EVERY time they make it. Turns out non-cooks do not all become cooks, even with me as a rah-rah teacher.

The brine's not acid..what would be your concern with the metal? I'm not being a smart butt, I really don't know. The stockpot I use is a tall nonstick-coated Calphalon, but I'd use an uncoated one if it was the right shape....? But mostly I use heavy Ziploc bags and push all the air out.

Okay, sorry to all for taking over the thread!

Brined chicken really does grill up nice. I indirect grill it.

My main concern would be the salt corroding the metal, but using bags would eliminate that.

My apologies as well. Crvy and I can hold forth all day on this stuff.

 

[whambam]

Chicken and leek soup, good brown bread.

 

[IsabellaKing]

Chicken Casserole - and it's all the tastier for having been stored in the fridge since Friday.

 

[Kitty_Schrödinger]

Home made chicken Jalfrezi and pilau rice. Mmmmmmm!

 

[spankableBelle]

bbq chicken baked potatoes

 

[janeyl]

free range corn fed chicken made into tikka masala and naan bread

English strawberries and creme fraiche to follow

 

[MarkSand]

Grilled swordfish with mango salsa

 

[bellaitalliana]

chicken fetuccini alfredo

 

[mwmnpa]

OK, since I had my consciousness raised about brining pork:

Grilled country-style spare ribs, brining all day in salt, sugar, cracked garlic and some herbs, enough water to immerse. Dry rubbed before hitting the grill.

More corn on the cob, and because I'm being watched, a green veggie. Probably sauteed spinach.

 

[prettykitty101]

Tomato and cucumber salad served on a bed of couscous, topped with feta and black olives. Yum!

 

[g0h0gs]

Tomato and cucumber salad served on a bed of couscous, topped with feta and black olives. Yum!

Damit... Sexy and can cook!!!!!!!!!

 

[IhateClowns]

I am home alone again tonight. So who knows what I am gonna whip up. I do like me some toaster strudel though

 

[sweetpea24]

baked chicken
corn on the cob
Spinach salad w/strawberries, red onions, feta cheese, and pecans

 

[spankableBelle]

ham and turkey sandwiches, veggie chips, fresh fruit (oranges, mango, bananas, grapes)

 

[IsabellaKing]

Finished off last night's chicken casserole.

I achieved this by hiding the leftovers in the back of the fridge last night - if I hadn't he would've stood and eaten it out of the dish in the middle of the night.

 

[someoneyouknow]

Greek-style garlic chicken, rice and a salad.

 

[bellaitalliana]

a really good cheeseburger with sauteed mushrooms, swiss cheese, and mayo

 

[his_lil_secret]

Tonight we had burgers on the grill, a little melted Havarti over the top, lettuce, tomato, bacon, avacado...the works! All on a toasted bun with a cold beer to wash it down. Was quite tasty!

 

[mwmnpa]

Finished off last night's chicken casserole.

I achieved this by hiding the leftovers in the back of the fridge last night - if I hadn't he would've stood and eaten it out of the dish in the middle of the night.

I guarantee you, there's no hiding food in our fridge. If I want it, and know it's there, I'll run it down! LOL!

a really good cheeseburger with sauteed mushrooms, swiss cheese, and mayo

Tonight we had burgers on the grill, a little melted Havarti over the top, lettuce, tomato, bacon, avacado...the works! All on a toasted bun with a cold beer to wash it down. Was quite tasty!

There's not a whole helluva lot more soul satisfying than a properly done cheeseburger. Nice work ladies.

Probably left over ribs tonight, which doesn't suck.