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Brining 101
Brining with Bruce Aidells Learn how to make lean meats tender and juicy with the help of salt.
Here’s a promise: The first time you try brining, you’ll master the technique, and it will change the whole way you work with lean pork, pouTRFy, and seafood. Brining is simply a matter of soaking meat in a salt water solution, but it will ensure that you will never cook another dried-out pork chop or chicken breast.
Before the advent of refrigeration, brining (also known as salting) was an important way to preserve food. High concentrations of salt leeched water from meat, which was then smoked so it became too dry for detrimental bacteria to thrive. This is how country hams are made; these don’t spoil, even when kept for months out of the refrigerator. Pickling and curing are other forms of brining.
The brining technique in these pages is about enhancing flavor and moisture rather than preserving food. All it takes is dissolving some salt in water, though I usually add sweetener and other flavors. It’s a method I call “flavor brining.”
Although brining is a simple technique, it’s a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.
Brining Basics
Keep it cold. All brining should be done at refrigerator temperature—45° F or lower—to limit bacterial growth. In all of my recipes, a portion of the brining water is added in the form of ice. This ensures that the brine is a safe temperature from the moment the meat is added to the liquid.
Pass the salt. I use Diamond Crystal brand kosher salt because the flakes are larger and lighter than those of table salt or other brands of kosher salt, and thus easier to dissolve. (If you’re using table salt or another brand of kosher salt, use half the amount called for in the recipe.) The proportion of salt in my recipes allows the brining process to be slow and controlled. Saltier brines take less time but are much more difficult to control and can begin to pull moisture from the meat.
Make room. Prepare your brine in a large bowl so you have plenty of space to stir the salt (and sugar) so it dissolves completely. Once the salt is dissolved, add any other flavorings, then transfer the brine to a container large enough to allow the meat to be completely submerged. Large zip-top plastic bags work well.
Time it. The size and type of meat determine the brining time. Large pieces, like a turkey, should soak overnight, while small pieces, like pork chops, need just 3 to 4 hours. It’s best to stick with the specified brining times because it is possible to overbrine, which will cause the meat to become too salty or dry.
Don’t double up. Brining is such an effective flavor enhancer that many producers of pork and pouTRFy use some form of it to improve their products. When shopping, avoid cuts that have already been brined. It’s not always obvious, but look for labels such as “flavor-enhanced,” “tender and juicy,” “guaranteed tender,” or “extratender.” Kosher pouTRFy also has already been brined, so additional brining is not necessary.
Brining vs. Marinating
Technically, a brine is a type of marinade. But marinades principally impart flavor, while brines improve the texture. The problem with most marinades is that they usually add flavor only to the surface of the meat, but brines penetrate to the center. When it comes to tenderizing moderately tender cuts of meat and pouTRFy, brines are probably more effective than acidic marinades because the brine penetrates the muscle fibers, causing them to swell and soften.
We could find no conclusive answer for how much sodium is absorbed from the brine. Estimates ranged from 10 to 15 percent, so we split the difference and calculated 12.5 percent sodium absorption.
Bruce Aidells arrives at his culinary expertise by way of a Ph.D. in biology, which he earned at the University of California at Santa Cruz. Ultimately, biological research couldn’t compete with good food, and Aidells exchanged his lab coat for a chef’s toque at Poulet, a popular Berkeley, California, restaurant and charcuterie. He has authored several cookbooks, including The Complete Meat Cookbook and Bruce Aidells’ Complete Sausage Book. His latest book, Bruce Aidells’s Complete Book of Pork, comes out this fall.
Brining with Bruce Aidells Learn how to make lean meats tender and juicy with the help of salt.
Here’s a promise: The first time you try brining, you’ll master the technique, and it will change the whole way you work with lean pork, pouTRFy, and seafood. Brining is simply a matter of soaking meat in a salt water solution, but it will ensure that you will never cook another dried-out pork chop or chicken breast.
Before the advent of refrigeration, brining (also known as salting) was an important way to preserve food. High concentrations of salt leeched water from meat, which was then smoked so it became too dry for detrimental bacteria to thrive. This is how country hams are made; these don’t spoil, even when kept for months out of the refrigerator. Pickling and curing are other forms of brining.
The brining technique in these pages is about enhancing flavor and moisture rather than preserving food. All it takes is dissolving some salt in water, though I usually add sweetener and other flavors. It’s a method I call “flavor brining.”
Although brining is a simple technique, it’s a marvelous example of science at work in the kitchen. The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat. Once inside the meat, the salt causes the proteins to unwind, become tangled, and trap moisture. This creates a barrier to prevent moisture loss during cooking; the result is a succulent, juicy piece of meat. Other flavorings, such as brown sugar, herbs, and spices, are also carried into the cells, so the brined meat is seasoned not just on the outside, but throughout the interior as well.
Brining Basics
Keep it cold. All brining should be done at refrigerator temperature—45° F or lower—to limit bacterial growth. In all of my recipes, a portion of the brining water is added in the form of ice. This ensures that the brine is a safe temperature from the moment the meat is added to the liquid.
Pass the salt. I use Diamond Crystal brand kosher salt because the flakes are larger and lighter than those of table salt or other brands of kosher salt, and thus easier to dissolve. (If you’re using table salt or another brand of kosher salt, use half the amount called for in the recipe.) The proportion of salt in my recipes allows the brining process to be slow and controlled. Saltier brines take less time but are much more difficult to control and can begin to pull moisture from the meat.
Make room. Prepare your brine in a large bowl so you have plenty of space to stir the salt (and sugar) so it dissolves completely. Once the salt is dissolved, add any other flavorings, then transfer the brine to a container large enough to allow the meat to be completely submerged. Large zip-top plastic bags work well.
Time it. The size and type of meat determine the brining time. Large pieces, like a turkey, should soak overnight, while small pieces, like pork chops, need just 3 to 4 hours. It’s best to stick with the specified brining times because it is possible to overbrine, which will cause the meat to become too salty or dry.
Don’t double up. Brining is such an effective flavor enhancer that many producers of pork and pouTRFy use some form of it to improve their products. When shopping, avoid cuts that have already been brined. It’s not always obvious, but look for labels such as “flavor-enhanced,” “tender and juicy,” “guaranteed tender,” or “extratender.” Kosher pouTRFy also has already been brined, so additional brining is not necessary.
Brining vs. Marinating
Technically, a brine is a type of marinade. But marinades principally impart flavor, while brines improve the texture. The problem with most marinades is that they usually add flavor only to the surface of the meat, but brines penetrate to the center. When it comes to tenderizing moderately tender cuts of meat and pouTRFy, brines are probably more effective than acidic marinades because the brine penetrates the muscle fibers, causing them to swell and soften.
We could find no conclusive answer for how much sodium is absorbed from the brine. Estimates ranged from 10 to 15 percent, so we split the difference and calculated 12.5 percent sodium absorption.
Bruce Aidells arrives at his culinary expertise by way of a Ph.D. in biology, which he earned at the University of California at Santa Cruz. Ultimately, biological research couldn’t compete with good food, and Aidells exchanged his lab coat for a chef’s toque at Poulet, a popular Berkeley, California, restaurant and charcuterie. He has authored several cookbooks, including The Complete Meat Cookbook and Bruce Aidells’ Complete Sausage Book. His latest book, Bruce Aidells’s Complete Book of Pork, comes out this fall.
Last edited by a moderator:
Brining 101
Food Network Kitchens
July 19, 2004
- Brining for Grilling
Brining is the technique of soaking food in a salt solution to keep it moist and tender after being cooked. The salt breaks down the complex proteins in the muscle tissue of the meat or seafood, increasing the moisture-holding capacity. This results in a moister product when it is cooked.
Food can be brined for grilling, smoking and even deep-frying. Brining is similar to a marinade, as it tenderizes and flavors the food. Meat, poultry, pork and shrimp can all be brined before being grilled. Whole turkeys are excellent when brined before being fried.
Brining imparts great flavor, especially if infused with any combination of whole herbs, spices, garlic, aromatics, sugars, peppers, vanilla and different oils (sesame, basil, etc.). A brine solution will penetrate and season the food throughout, plumping it with moisture and resulting in layers of great flavor.
Although all cooks have their own preferences, the standard ratio of a brine solution is 1 cup of salt per 1 gallon of water. But be careful - salt is very powerful. It is possible to over-brine, and end up with food that's too salty or one with a soggy texture. To avoid this, always brine for a shorter period of time than the recipe calls for, especially if you are not experienced with brining.
Here are some general times for brining:
Shrimp: 20-30 minutes
Whole chicken (4 pounds): 8 to 12 hours
Chicken parts: 1-1/2 hours
Cornish game hens: 2 hours
Turkey (12 to 14 pounds): 24 hours
Pork chops (1-1/4 to 1-1/2-inch thick): 1 to 2 days
Whole pork tenderloin: 12 hours
Whole pork loin: 2 to 4 days
To brine, use a heavy-duty plastic tub, earthenware casserole or even a resealable plastic bag (for smaller food). Just make sure the food is fully submerged and surrounded by the brine solution. Start your brine with hot water to dissolve the salt and to draw the flavor out of any herbs and spices. But remember to completely chill the brine in the refrigerator before adding food. Try out different seasonings. Salt, of course, is an essential ingredient, but everything else is up to you: garlic, ginger, fresh herbs, juniper berries, clove, coriander seed, vanilla bean, mustard seed, star anise, cinnamon stick, hot pepper flakes. Rinse meat twice after removing it from the brine solution before proceeding. No need to salt brined food before cooking; it's already thoroughly seasoned. Don't reuse brine.
Food Network Kitchens
July 19, 2004
- Brining for Grilling
Brining is the technique of soaking food in a salt solution to keep it moist and tender after being cooked. The salt breaks down the complex proteins in the muscle tissue of the meat or seafood, increasing the moisture-holding capacity. This results in a moister product when it is cooked.
Food can be brined for grilling, smoking and even deep-frying. Brining is similar to a marinade, as it tenderizes and flavors the food. Meat, poultry, pork and shrimp can all be brined before being grilled. Whole turkeys are excellent when brined before being fried.
Brining imparts great flavor, especially if infused with any combination of whole herbs, spices, garlic, aromatics, sugars, peppers, vanilla and different oils (sesame, basil, etc.). A brine solution will penetrate and season the food throughout, plumping it with moisture and resulting in layers of great flavor.
Although all cooks have their own preferences, the standard ratio of a brine solution is 1 cup of salt per 1 gallon of water. But be careful - salt is very powerful. It is possible to over-brine, and end up with food that's too salty or one with a soggy texture. To avoid this, always brine for a shorter period of time than the recipe calls for, especially if you are not experienced with brining.
Here are some general times for brining:
Shrimp: 20-30 minutes
Whole chicken (4 pounds): 8 to 12 hours
Chicken parts: 1-1/2 hours
Cornish game hens: 2 hours
Turkey (12 to 14 pounds): 24 hours
Pork chops (1-1/4 to 1-1/2-inch thick): 1 to 2 days
Whole pork tenderloin: 12 hours
Whole pork loin: 2 to 4 days
To brine, use a heavy-duty plastic tub, earthenware casserole or even a resealable plastic bag (for smaller food). Just make sure the food is fully submerged and surrounded by the brine solution. Start your brine with hot water to dissolve the salt and to draw the flavor out of any herbs and spices. But remember to completely chill the brine in the refrigerator before adding food. Try out different seasonings. Salt, of course, is an essential ingredient, but everything else is up to you: garlic, ginger, fresh herbs, juniper berries, clove, coriander seed, vanilla bean, mustard seed, star anise, cinnamon stick, hot pepper flakes. Rinse meat twice after removing it from the brine solution before proceeding. No need to salt brined food before cooking; it's already thoroughly seasoned. Don't reuse brine.
Brining guidelines
Brining guidelines
Any lean, dry meat is an ideal candidate for brining; some of my favorites are shrimp, fish fillets, chicken pieces, whole chickens, and pork chops. Keep all meat and fish refrigerated during brining, rinse them well afterwards, and don't overcook them. If you need more liquid to completely submerge the meat, measure more and add it, along with the proportionate quantity of salt.
You can add dried herbs, such as thyme, oregano, or sage, to the brine or rub them directly on the meat for more flavor. You can also supplement or replace the water with another liquid, such as apple cider for a turkey or pork brine. Many brines include sugar, which is fine as a flavor enhancer. But according to Dr. Reynolds, sugar has no technical function when it comes to juiciness; salt is the key ingredient.
The chart below gives salt concentration and brining time for various foods. Concentrations are for Diamond Crystal kosher salt. For table salt, cut salt amounts by 1/2; for Mortons kosher salt, cut amounts by 1/4.
Meat or fishBrine concentrationBrining timeWhole turkey2 cups salt to 1 gallon water12 to 24 hoursTurkey breast1/2 cup salt to 1 quart water4 to 6 hoursPork chops1/2 cup salt to 1 quart water4 hoursLarge whole chicken1 cup salt to 2 quarts water3 to 4 hoursChicken pieces1/2 cup salt to 1 quart water2 hours (or 1 hour
in a concentrated
brine with 1 cup saltCornish hens1 cup salt to 2 quarts water1 hourShrimp (1/2 pound extra- large shrimp, shells on)1/2 cup salt to 1 pint ice water30 minutesThin fish fillets1/2 cup salt to 1 pint ice water10 minutes
Brining guidelines
Any lean, dry meat is an ideal candidate for brining; some of my favorites are shrimp, fish fillets, chicken pieces, whole chickens, and pork chops. Keep all meat and fish refrigerated during brining, rinse them well afterwards, and don't overcook them. If you need more liquid to completely submerge the meat, measure more and add it, along with the proportionate quantity of salt.
You can add dried herbs, such as thyme, oregano, or sage, to the brine or rub them directly on the meat for more flavor. You can also supplement or replace the water with another liquid, such as apple cider for a turkey or pork brine. Many brines include sugar, which is fine as a flavor enhancer. But according to Dr. Reynolds, sugar has no technical function when it comes to juiciness; salt is the key ingredient.
The chart below gives salt concentration and brining time for various foods. Concentrations are for Diamond Crystal kosher salt. For table salt, cut salt amounts by 1/2; for Mortons kosher salt, cut amounts by 1/4.
Meat or fishBrine concentrationBrining timeWhole turkey2 cups salt to 1 gallon water12 to 24 hoursTurkey breast1/2 cup salt to 1 quart water4 to 6 hoursPork chops1/2 cup salt to 1 quart water4 hoursLarge whole chicken1 cup salt to 2 quarts water3 to 4 hoursChicken pieces1/2 cup salt to 1 quart water2 hours (or 1 hour
in a concentrated
brine with 1 cup saltCornish hens1 cup salt to 2 quarts water1 hourShrimp (1/2 pound extra- large shrimp, shells on)1/2 cup salt to 1 pint ice water30 minutesThin fish fillets1/2 cup salt to 1 pint ice water10 minutes
buckytom
Chef Extraordinaire
Pasta Reference
i posted this under the pasta category a while ago, but i figure it would fit better here.
here's the link: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=3&id=171
i posted this under the pasta category a while ago, but i figure it would fit better here.
here's the link: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=3&id=171
kitchenelf
Chef Extraordinaire
It's was just a quirk of some kind - I changed the word with no problem.
Good common sense would say it's not a bad word
Where do you live Darkstream? I've always wondered that. And Treasure Island doesn't get it
Good common sense would say it's not a bad word
Where do you live Darkstream? I've always wondered that. And Treasure Island doesn't get it
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marmalady
Executive Chef
TY, for remembering!
lindatooo
Head Chef
Very nice marmalady! I love the way roasting intensifies the flavors!
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