Comments on: Brining Really Is Better http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/ A Culinary Guide for Home Cooks Tue, 07 Oct 2008 14:25:51 +0000 http://wordpress.org/?v=2.0.4 by: Dennis http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/#comment-49768 Mon, 23 Jun 2008 14:24:00 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/#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-9530 Wed, 09 May 2007 14:43:21 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/#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-119 Fri, 26 May 2006 17:29:23 +0000 http://www.reluctantgourmet.com/blog/all-about-cooking/brining-really-is-better/#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. ;)

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