ALL ABOUT BRINING

Brining, some do it and some don't. Why would you want to brine anything? Like a turkey, why can't you just season it, and stick it in the oven? Why brine? Is there any laws that says you have to brine? Is there the brine police? Of course not. So let's look at why any cook would brine something.

For one thing, when brining meats such as beef, pork, chicken, and the ever-so popular Thanksgiving turkey is for one of two things or both. First what goes into a brine? Generally it is cold water with salt, and depending on what the goal of flavoring is, sometimes herbs and spices are added in. There is no right or wrong recipe really.

1. It acts as a marinade. Flavors penetrate the meat and travels through the pores, putting the flavor of the brine exactly into the product, where as dry seasonings will just dust the exterior.

2. Brine produces a tenderizing affect on the protein. One reason why lots of chefs will brine pork, and then wait and fry it crisp. The flavors are spread into the deepest part of each cut.

What is the cold water to salt, herbs and spices ratio? It depends on how much protein needs to be brined. For a 2 lb. turkey breast, 4 quarts of water and half cup of sea salt will suffice. And like I said, any herb or spice can be added.  For a large turkey, just follow that general ratio unit the bird is submerged. And that ratio will fit with any protein too.

What containers should I use to brine? Stainless steel pans, pots will do. As well as glassware, I do stay away from rubber or plastic because it can produce a funky taste from the chemicals to make the containers.

Where can I chill my brined products if I don't have room in my refrigerator? This is where Costco and stores like Walmart come in handy. Purchase a large enough cooler so you can fill it with ice. Place your brining pan or pot into the cooler, and place ice around it. If the cover of the cooler cannot shut because for some reason your brining container is tall, place a blanket over the cooler to cover, keep cooler in a cool spot in a garage or anywhere cool. It can be safe for 12 plus hours, and that is a long enough time to brine.

Once your brining is done, drain the liquid and you can still use the cooler to store the brined product, all you need is to make sure you have extra ice as needed to keep product safe from contamination.

As long as the product is ice cold, it should be safe, if you really want to make sure that it is safe, simply put a digital thermometer into the cooler to measure the temperature. If it is 41 deg. F. and below it is safe. Lots of ice will do the trick. It is also nice to have the kids home, if you live in a warm climate area, replenishing fresh ice is a must.

Then again, if you have huge refrigerator space, no worries.

If you are serious about your cooking future, be it at home or a professional, take some local cooking classes, that are run by certified chefs or culinary instructors. Food safety is very important. 

Always learn your basics, polish up your basics in cooking and you will go a long way. No basics, no fancy meals!

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