Comments on: Brining Really Is Better http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/ You Have To Eat, So Learn To Cook & Eat Well Thu, 18 Mar 2010 15:11:15 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Eddie http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-84980 Eddie Thu, 24 Sep 2009 00:14:04 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-84980 Well, Just add some crushed garlic to the basic..... and the sky is the limit...yummmmmyyyy Well, Just add some crushed garlic to the basic….. and the sky is the limit…yummmmmyyyy

]]> By: Dennis http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-49768 Dennis Mon, 23 Jun 2008 14:24:00 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-49768 I can't see why you'd want to brine fish. If you're cooking your fish to the point where you might consider brining it the next time then you're simply cooking your fish too long. I can’t see why you’d want to brine fish. If you’re cooking your fish to the point where you might consider brining it the next time then you’re simply cooking your fish too long.

]]> By: Greg Soares http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-9530 Greg Soares Wed, 09 May 2007 14:43:21 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-9530 I gave this brine recipe a try, and my Chicken turned out amazingly moist... i think i would lessen the salt in the mixture a little, because my meat did end up tasting a little too salty. I gave this brine recipe a try, and my Chicken turned out amazingly moist… i think i would lessen the salt in the mixture a little, because my meat did end up tasting a little too salty.

]]> By: Sunny http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-119 Sunny Fri, 26 May 2006 17:29:23 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-119 I'm sure the book probably covers this, but I like putting spices in my brines. For pork (and I usually do whole tenderloins,) we favor a sweet brine (apple cider vinegar, honey, and sliced ginger in addition to the salt & brown sugar.) My family enjoys lots of hot dishes, so I've also added minced scotch bonnet peppers to a more basic brine (although I still use cider vinegar) and find that the heat, though subtle, permeates nicely and ups the ante on dishes that are made with other, external sources of hotness! Of course, the real test of this book is going to be his barbecue rub. ;) I’m sure the book probably covers this, but I like putting spices in my brines. For pork (and I usually do whole tenderloins,) we favor a sweet brine (apple cider vinegar, honey, and sliced ginger in addition to the salt & brown sugar.) My family enjoys lots of hot dishes, so I’ve also added minced scotch bonnet peppers to a more basic brine (although I still use cider vinegar) and find that the heat, though subtle, permeates nicely and ups the ante on dishes that are made with other, external sources of hotness!

Of course, the real test of this book is going to be his barbecue rub. ;)

]]>