Chef's Notes

Brining

Why do we brine meats, fish and poultry? To make them moist and tender! I am captivated by the effects of brining on protein rich foods. The salt in the brine solution causes the proteins in the meat to unwind a bit, or denature, trapping extra water and flavors from the brine. The result -- a juicy, succulent, flavorful chop, chicken or fish fillet! And, it is SO easy!

To brine single size portions of meat, fish or poultry, mix enough brine solution to 'bathe' the item in liquid. This requires a fair amount of brine, and a vessel large enough to hold it. I like to use zipper bags, held in a shallow pan or tray. Mix the brine, add the meat; squeeze out the air and seal. Refrigerate if necessary. But a good thing can be overdone, so brine only as long as directed below, especially for smaller cuts. Remove the meat from the brine and pat dry. If you are not ready to cook yet, refrigerate the meat until 15 minutes prior to cooking.

To brine large pieces of food, as in a whole chicken or turkey, you will need a vessel large enough to hold the bird submerged in liquid. A large mixing bowl or pot will hold a chicken. A stock pot works well for very large birds. Again, be sure you have plenty of liquid. After mixing and placing the food into the brine, you will find that it tends to float. Place a large zipper bag of ice on top! This will prevent floating and keep the food cool at the same time. To brine a turkey overnight, place it in a clean picnic cooler, add the brine, and top with ice packs. Check it regularly and replace any melted ice. Brining times are listed below. Again, be sure to dry the bird before cooking.

Master Recipe for Brine

4 teaspoons kosher salt
1/4 cup hot water
3/4 cup ice water

optional ingredients:
2 tablespoons brown sugar (or less) per 1-cup of water
minced garlic
bay leaf
pepper
hot peppers or hot pepper sauce

Dissolve the salt, and sugar if desired, in the hot water. When both are dissolved, add the ice water and any other optional ingredients.
Be sure to refrigerate during allotted time if brining time is more than 1/2 hour.
After removing from brine, pat meat, fish or poultry dry. Brining may be accomplished early, meat removed from brine, dried and returned to refrigerator until 15 minutes prior to cooking time.

Brining times (maximum):

seafood -- 1/2 hour
chicken breasts -- 1 hour
whole chicken, turkey -- 1 hour per pound
pork chops -- 1 to 4 hours

Asian Brine

1 cup apple juice
4 tablespoons soy sauce (not low sodium)

optional ingredients:
any listed in Master Recipe, or
1 teaspoon freshly grated ginger

Combine apple juice and soy sauce. Add any optional ingredients from the list. Brining technique and time is the same.

Chef's Notes: