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, 09 Feb 2012 01:26:29 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Lisa C. http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-118774 Lisa C. Tue, 23 Nov 2010 22:38:41 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-118774 I am very sensitive to saltiness, and I find the meat to be seasoned perfectly. I can't vouch for the drippings, however. We usually cook our turkey on a rotisserie and most of the juice evaporates in the catch pan, so I just use chicken stock for my gravy. The above mentioned brine recipe is only 1 part salt to 4 parts water and most of the brining recipes I see use 1 part salt to 2 parts water. Everyone who dines with us on T'giving always wants "our" turkey recipe!! <em>Hi Lisa, thank you for your comments. Everyone has their own way of preparing the bird on Thanksgiving and I think that is great. I would love to try a rotisserie some time for my turkey. Happy Thanksgiving - RG</em> I am very sensitive to saltiness, and I find the meat to be seasoned perfectly. I can’t vouch for the drippings, however. We usually cook our turkey on a rotisserie and most of the juice evaporates in the catch pan, so I just use chicken stock for my gravy. The above mentioned brine recipe is only 1 part salt to 4 parts water and most of the brining recipes I see use 1 part salt to 2 parts water. Everyone who dines with us on T’giving always wants “our” turkey recipe!!

Hi Lisa, thank you for your comments. Everyone has their own way of preparing the bird on Thanksgiving and I think that is great. I would love to try a rotisserie some time for my turkey. Happy Thanksgiving - RG

]]> By: Lisa C. http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-118613 Lisa C. Tue, 23 Nov 2010 01:03:39 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-118613 A great brine recipe can be found at epicurious. The name of the recipe is "Honey Brined Turkey with Giblet Cream Gravy." I have used this brine recipe every year since it came out in the magazine (Nov. '99) and it is foolproof and fantastic. We have cooked the turkey both in the oven and on the rotisserie and it's perfect every time. I line an Igloo Playmate Cooler with a garbage bag, mix the brine and add the turkey as the directions say. We have an extra fridge in the pantry, so we've got plenty of room. One year at a relative's house (who doesn't have an extra fridge) it was in the 30s overnight so we just left the turkey on the back porch!! <em>Hi Lisa, thanks for the tip and recipe suggestion. I have always been a fan of brining turkey as well as pork chops and chicken but I just listened to Harold McGee on NPR yesterday and will be writing about it today. He is not a fan of brining because although it makes the turkey moister, it also makes it saltier, especially the gravy. Have you found this to be true? - RG</em> A great brine recipe can be found at epicurious. The name of the recipe is “Honey Brined Turkey with Giblet Cream Gravy.” I have used this brine recipe every year since it came out in the magazine (Nov. ‘99) and it is foolproof and fantastic. We have cooked the turkey both in the oven and on the rotisserie and it’s perfect every time. I line an Igloo Playmate Cooler with a garbage bag, mix the brine and add the turkey as the directions say. We have an extra fridge in the pantry, so we’ve got plenty of room. One year at a relative’s house (who doesn’t have an extra fridge) it was in the 30s overnight so we just left the turkey on the back porch!!

Hi Lisa, thanks for the tip and recipe suggestion. I have always been a fan of brining turkey as well as pork chops and chicken but I just listened to Harold McGee on NPR yesterday and will be writing about it today. He is not a fan of brining because although it makes the turkey moister, it also makes it saltier, especially the gravy. Have you found this to be true? - RG

]]> By: Tom Conner http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-113310 Tom Conner Tue, 19 Oct 2010 22:12:14 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-113310 I will be interested in what you find out. I think it is important to keep separate the various ideas. They seem at least to be tough-tender, dry-moist, flavorful-not flavorful. If I marinate a pork loin in a simple combination of soy sauce, olive oil, lemon juice, and garlic I get a grilled loin that is tender, "moist", and flavorful. I agree that the salt in the soy sauce is important, but probably more for tenderness than anything else. The salt in brining would have the same effect but unfortunately brine also creates wateryness. I am not sure where that falls within my distinctions but I know it is not a good consequence and has nothing to do with rinsing the meat. I also know that when I brown a turkey breast and then cook the bird upside down for most of the cooking time I get white meat that is tender and tasty. It may be a mistake to also call it it moist as that may be the same as watery. But I am not sure. Just trying to figure things out as best I can. I will be interested in what you find out. I think it is important to keep separate the various ideas. They seem at least to be tough-tender, dry-moist, flavorful-not flavorful. If I marinate a pork loin in a simple combination of soy sauce, olive oil, lemon juice, and garlic I get a grilled loin that is tender, “moist”, and flavorful. I agree that the salt in the soy sauce is important, but probably more for tenderness than anything else. The salt in brining would have the same effect but unfortunately brine also creates wateryness. I am not sure where that falls within my distinctions but I know it is not a good consequence and has nothing to do with rinsing the meat. I also know that when I brown a turkey breast and then cook the bird upside down for most of the cooking time I get white meat that is tender and tasty. It may be a mistake to also call it it moist as that may be the same as watery. But I am not sure. Just trying to figure things out as best I can.

]]> By: Tom Conner http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/comment-page-1/#comment-112380 Tom Conner Wed, 13 Oct 2010 01:13:05 +0000 http://www.reluctantgourmet.com/blog/?p=41#comment-112380 Sorry, but I found the brining of pork chops to be underwhelming. I followed the directions exactly, including the salt adjustments for kind of salt. The result was very disappointing. The chops tasted watery and salty. The problem, I believe, is a confusion about what constitutes "moistness". Moistness comes from fat, not from water. The same is true of turkey. I can cook a turkey that is moist and flavorful and rivals anything brined by simply browning the breast at higher heat at the beginning and cooking at low heat with the breast down for the remainder of the time. Pork chops are also easy to cook so they are not dry but still flavorful without brining. I do not understand any need for brining for anything. <em>Hi Tom, thanks for your comments. The first time I brined a pork loin I had the same problem. It was way too salty for my tastes. I asked a professional chef friend and he asked me if I rinsed the brine off before cooking which I didn't. Next time the pork was delicious. I'm not sure I agree that "moistness comes from fat". I think it has more to do with not overcooking. You can cook a chicken breast or pork tenderloin with very little fat that is wonderfully moist if done properly. I will do a little research and write a post on why some experts say brining is a good method for keeping foods moist and adding flavor. - RG</em> Sorry, but I found the brining of pork chops to be underwhelming. I followed the directions exactly, including the salt adjustments for kind of salt. The result was very disappointing. The chops tasted watery and salty. The problem, I believe, is a confusion about what constitutes “moistness”. Moistness comes from fat, not from water. The same is true of turkey. I can cook a turkey that is moist and flavorful and rivals anything brined by simply browning the breast at higher heat at the beginning and cooking at low heat with the breast down for the remainder of the time. Pork chops are also easy to cook so they are not dry but still flavorful without brining. I do not understand any need for brining for anything.

Hi Tom, thanks for your comments. The first time I brined a pork loin I had the same problem. It was way too salty for my tastes. I asked a professional chef friend and he asked me if I rinsed the brine off before cooking which I didn’t. Next time the pork was delicious. I’m not sure I agree that “moistness comes from fat”. I think it has more to do with not overcooking. You can cook a chicken breast or pork tenderloin with very little fat that is wonderfully moist if done properly. I will do a little research and write a post on why some experts say brining is a good method for keeping foods moist and adding flavor. - RG

]]> 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

]]>