Brine

A heavily salted water mixture used to pickle or cure vegetables, meats, fish, and seafood.

Recipes

  1. Smoked Turkey Breast

    Soaking the turkey breast in the spicy brown sugar brine helps keep the meat moist and juicy, even after 1 1/2 hours of smoke cooking.

  2. Chile-Brined Fresh Ham

    Butcher Ryan Farr of 4505 Meats in San Francisco likes to brine fresh ham in a chile-spiked liquid. The pork skin turns wonderfully crackly in the oven.

  3. Roasted Pork Loin with Maple-Mustard Crust

    I like to leave some fat on the outside of the pork because it browns beautifully and bastes the roast. I also make sure the pork sits in the brine for at least 8 hours but preferably 16 to 18 hours for the juiciest results. Finally, I scatter wedges of fennel and apple in the pan to absorb the ...

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Articles

  1. How to Brine Turkey (or How I Learned to Love the Bird)

    Mon, 14 Nov 2011

    Why brine your Thanksgiving turkey ? Well, gravy can only ..... diabetes. As any convert will tell you, brine your turkey once, and you’ll probably never ..... the next day. So how do you do actually brine a turkey? There are about as many variations

  2. Pickle Brine Chicken – I Need to Give You Props

    Thu, 26 Jun 2014

    The chicken breasts seen herein started off as nothing more than a couple of props for our recently posted “ How to Make a Brick Grill ” video, but they came out so well, I decided to show you what I think is a pretty neat trick. And let’s face it; there aren’t a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged.   As you’ll see, I only let mine brine for about 2 hours which seemed to be enough. I’ve heard that you really only need about one hour per inch thickness of meat, and that rule of thumb seems to work for me. These breasts were tender, juicy, and flavorful. Speaking of flavor, you can probably just go with the straight pickle juice as a brine , but I hedged my bets with a little extra salt, sugar, and pepper. Like most brined recipes, the payoff is in the texture and moisture content, and not necessarily in the taste, but having said that, these did have a nice little twang. So, the next time you have nothing left in the pickle jar but the juice, you now know what to do, and I don’t mean take up jogging. I hope you give this a try soon. Enjoy! Ingredients for 2 breasts: 2 large boneless skinless chicken breast olive oil to coat salt and pepper to taste For the brine : 1 tbsp brown sugar 2 tsp kosher salt 1 tsp freshly ground black pepper pinch of cayenne 1 1/2 to 2 cups dill pickle juice

  3. Behold the Bacon Pig: A Big Break with Thanksgiving Tradition

    Fri, 8 Nov 2013

    Smoke in Da Eye We get it: whether you brine it, deep fry it or smoke it, for some people, Thanksgiving turkey is always going to be, well, a little boring. And we’re certainly not going

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Food Blogs We Love

  1. Cover to Cover 2013: Sides Dishes and Condiments

    Wed, 25 Sep 2013

    Way back when we kicked off the Cover to Cover challenge, we promised an explosion. Well, here you go. The Brussels Sprouts Kimchi, in which the sprouts ferment in a pickling brine for five days, led to an exploding jar...

  2. Feta Oregano Salad

    Tue, 15 Jul 2014

    seasoning of the plate overall depending on the saltiness. Some feta is better after a quick rinse (pat dry) to rid it of brine . Same goes for the olives, I normally give olives in this sort of dish a quick rinse, then dry, before proceeding with the

  3. Apple-Fennel Sauerkraut with Caraway (Part 2)

    Mon, 24 Oct 2011

    to help keep the kraut submerged in the brine ). The leaves in each of our jars were ..... problem was that we didn't have enough brine in the jars. But as we said a few weeks back, we didn't get nearly enough brine out of the cabbage when we massaged it

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How To

  1. How to Make Fried Chicken

    Sat, 1 Jan 2000

    cup buttermilk Cooking oil Directions For brine , in a resealable plastic bag set in a bowl ..... crosswise. Add all chicken pieces to the brine ; seal bag. Chill for 2 to 4 hours; remove chicken from brine . Drain chicken; pat dry with paper towels

  2. Chicken Recipe Finder

    Sat, 1 Jan 2000

    breaded, fried, and baked to a golden brown. Buttermilk fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine . It gives the fried chicken great flavor your family will love.