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Things that are making you happy*******food and drink edition****** - Page 224

post #3346 of 3354
Yo @foodguy, you been called out.

http://www.thekitchn.com/the-science-behind-how-brining-works-221708
post #3347 of 3354
Quote:
Originally Posted by edinatlanta View Post

Yo @foodguy, you been called out.

http://www.thekitchn.com/the-science-behind-how-brining-works-221708
dude, you have got to up your game. that's what I was writing 15 years ago (seriously, it's in "French Fry" ... so probably more like 20). Still do wet-brine pork, but most others I prefer dry. Oh, oddly, have been converted to wet-brining some lean fish, such as halibut.
post #3348 of 3354
I thought you were anti brine? Or are you anti marinade? I can't remember.
post #3349 of 3354
i'm not anti anything. i love all things. in their proper context. wet-brining does introduce a lot of water that can make poultry, especially, "squishy" even after roasting. but it's good for pork, which has a firmer texture. marinades are great, even though they don't do what most people think they do -- they only season about the exterior 1/8 inch of the meat. and they don't "tenderize" ... though they will make the surface mealy and granular if there's too much acid for too long.
post #3350 of 3354
do you control the time of the wet brine or do a long wet brine and then soak it in water a little?
post #3351 of 3354
Quote:
Originally Posted by indesertum View Post

do you control the time of the wet brine or do a long wet brine and then soak it in water a little?
if you're using the correct ratio of salt to water, there's no need to account for time or a subsequent soak. I like a 7% brine, about 2/3 cup of salt for gallon of water.
post #3352 of 3354
Quote:
Originally Posted by foodguy View Post

i'm not anti anything. i love all things. in their proper context. wet-brining does introduce a lot of water that can make poultry, especially, "squishy" even after roasting. but it's good for pork, which has a firmer texture. marinades are great, even though they don't do what most people think they do -- they only season about the exterior 1/8 inch of the meat. and they don't "tenderize" ... though they will make the surface mealy and granular if there's too much acid for too long.

Welp. Thanks for crushing my dreams of starting an iFight.
post #3353 of 3354
Quote:
Originally Posted by edinatlanta View Post

Welp. Thanks for crushing my dreams of starting an iFight.
oh edna. sweet, failing edina.
post #3354 of 3354
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