Brining food....

[Justaclerk]

...after returning from the Far East, I was confronted with the prospect of cooking a belated Thanksgiving turkey. I researched brining two weeks prior to going overseas; followed the directions for a simple brine (vegetable broth, iced water, kosher salt, sugar, ginger, allspice and peppercorn), soaked the 20lb bird for twelve hours; filled the cavity with apples, onions, a cinnamon stick, sage and rosemary; and timed the cooking for an internal white meat temperature of 155. The bird came out tender and delicious and our hosts would not let us take it home until they carved enough off for the post-dinner sandwiches.

So now that I am a brining convert does anyone have any other brining receipes with other meats? Also, I heard that meats keep longer with the higher salt content and that brined food travels well to the field. Any confirmation of that?

[Abu Khalil]

...after returning from the far East, I was confronted with the prospect of cooking a belated Thanksgiving turkey. I researched brining two weeks prior to going overseas; followed the directions for a simple brine (vegetable broth, iced water, kosher salt, sugar, ginger, allspice and peppercorn), soaked the 20lb bird for twelve hours; filled the cavity with apples, onions, a cinnamon stick, sage and rosemary; and timed the cooking for an internal white meat temperature of 155. The bird came out tender and delicious and our hosts would not let us take it home until they carved enough off for the post-dinner sandwiches.

So now that I am a brining convert does anyone have any other brining receipes with other meats? Also, I heard that meats keep longer with the higher salt content and that brined food travels well to the field. Any confirmation of that?

Being the lazy F*** that I am, have always used brining solutions during Smoking Op's. Better for 200-220F cooking, +5 hours. Folks have wondered why I have Pickle jars in fridge with no pickles in 'em, just saving the solution. Balancing act is how long to immerse & drain before hand.

Bon Appetit...cdl

[KidA]

Folks have wondered why I have Pickle jars in fridge with no pickles in 'em, just saving the solution.

Same, except I'm saving it for really dirty martinis.

[okami1]

I brine most of the meat I cook, with the exception of beef. Pork is the best IMO, and I will brine pork chops and the like for anywhere from 12-36 hours depending on the amount of meat. Racks of ribs are best after about 24 hours IME. The brine I use is not that different from yours; I omit the veggie broth. I like to use juniper berries and bay leaf in addition to the spices you listed.

[okami1]

Same, except I'm saving it for really dirty martinis.

At a table not too long ago, this super hot latin chick ordered a "filthy" martini from me. When I repeated "filthy?" to her, she said "like Jenna Jameson filthy."

Keeper.

[Viking]

Let me for the record say that I did not see this thread before I posted a somewhat similar one, otherwise I would have simply posted it here.

[Mraughh]

This is pretty much my stock brine. I use it for chicken, turkey, and all pork products.

For pork products, remove the lemons/oranges/thyme/rosemary and go with 1 cup apple cider vinegar, 4 close whole garlic,

The thyme and rosemary are optionals as far as i'm concerned, just a matter of taste. Subsitute garlic cloves, apples, cinnamon, peppercorns, etc.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

enjoy.

[sasman]

filled the cavity with apples, onions, a cinnamon stick, sage and rosemary; and timed the cooking for an internal white meat temperature of 155.


Make sure you check the temperature of the "stuffing" to be sure it is fully cooked. A lot of cooks have moved away from "stuffing" in the cavity to a oven or stovetop cooked stuffing as a precaution to food borne illnesses.

[Justaclerk]

Make sure you check the temperature of the "stuffing" to be sure it is fully cooked. A lot of cooks have moved away from "stuffing" in the cavity to a oven or stovetop cooked stuffing as a precaution to food borne illnesses.

...adds mass, haven for bacteria.

[KidA]

When I repeated "filthy?" to her, she said "like Jenna Jameson filthy."

Keeper.


Definitely.

[Justaclerk]

...adds mass, haven for bacteria.

Make sure you check the temperature of the "stuffing" to be sure it is fully cooked. A lot of cooks have moved away from "stuffing" in the cavity to a oven or stovetop cooked stuffing as a precaution to food borne illnesses.

...technically, the apples and onions are part of the roasting process and called aromatics. Also, I microwaved the aromatics for five minutes before placing them in the cavity.

Traditional stuffing is composed of porous bread and other fillers.

[jane]

Brining a turkey has it's problems, tho'. You can't get the brown crinkly skin when you brine it. I test recipes for Cook's Illustrated magazine and they came come up with an alternative (which I didn't test). I think it's in the current issue. You do a dry brine-it accomplishes the same thing without all the mess and it has great crinkly brown skin according to them.

I always wet brine my turkey and follow the Amy Vanderbilt (etiquette woman) recipe which cooks it in lots of champagne. That makes incredible gravy. My dressing is full of Grand Marnier. Almost everyone loves it. I really love Thanksgiving-what I can remember.

[Gypsy]

Brining a turkey has it's problems, tho'. You can't get the brown crinkly skin when you brine it.

I was told you just need to dry it off really, really well and let it sit at room temperature for at least 30 minutes before you begin roasting/frying whatever.

[jane]

I was told you just need to dry it off really, really well and let it sit at room temperature for at least 30 minutes before you begin roasting/frying whatever.

I've got to search for my recipe but you're on the right track. But you have to put a lot of salt on it afterwards and let it sit, I think. I'll look for the recipe and send it if you're interested.

I've gotten some great recipes here on Socnet. OMG, that burek from ? where that someone posted. It's great!

[Gypsy]

I've got to search for my recipe but you're on the right track. But you have to put a lot of salt on it afterwards and let it sit, I think. I'll look for the recipe and send it if you're interested.



Works for me! Thanks.

[Justaclerk]

I was told you just need to dry it off really, really well and let it sit at room temperature for at least 30 minutes before you begin roasting/frying whatever.

...I dried mine with paper towels (inside and out) and the skin turned out well.

[Justaclerk]

Brining a turkey has it's problems, tho'. You can't get the brown crinkly skin when you brine it. I test recipes for Cook's Illustrated magazine and they came come up with an alternative (which I didn't test). I think it's in the current issue. You do a dry brine-it accomplishes the same thing without all the mess and it has great crinkly brown skin according to them.

TIA.

[Gypsy]

...I dried mine with paper towels (inside and out) and the skin turned out well.

Glad to hear it's true. :biggrin:

[Psi Brr]

At a table not too long ago, this super hot latin chick ordered a "filthy" martini from me. When I repeated "filthy?" to her, she said "like Jenna Jameson filthy."

Keeper.
Keeper?!?!? NOOOOOOO SHIT!!!

[Mraughh]

Brining a turkey has it's problems, tho'. You can't get the brown crinkly skin when you brine it. I test recipes for Cook's Illustrated magazine and they came come up with an alternative (which I didn't test). I think it's in the current issue. You do a dry brine-it accomplishes the same thing without all the mess and it has great crinkly brown skin according to them.

I always wet brine my turkey and follow the Amy Vanderbilt (etiquette woman) recipe which cooks it in lots of champagne. That makes incredible gravy. My dressing is full of Grand Marnier. Almost everyone loves it. I really love Thanksgiving-what I can remember.

I havent had this problem. Like others said, I dry mine off first. I also stuff an herb butter under the skin and then rub canola oil all over the skin then salt and pepper. I like to cook my bird elevated in an open roasting pan. This way I can manage the juices dripping off and keep the bird out of the juice. I usually cook mine breast side down for all but the last hour. Tender and juicy meat, crinkly skin every time.

[jane]

TIA.

I must have lost my instructional email on migration to my new computer so I don't have it. However, here's a link to another dry brine. One thing I remember from Cook's is that it was started on a low temp and turned up to high at the last.

http://www.americastestkitchen.com/ibb/posts.aspx?postID=296370

http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcook18-2009nov18,0,6560622,full.story

If I'm the only one having trouble with not getting crispy skin, maybe it's the bottle of champagne I pour over it. Not going to give up that gravy, though.

[Gypsy]

If I'm the only one having trouble with not getting crispy skin, maybe it's the bottle of champagne I pour over it. Not going to give up that gravy, though.

Pour it along the sides of the pan then. ;)