Good Lifestyle

What a puff is when you dorce in a dry pork chop and aroma or a turkey chest? Extremely, we know. Fortunately, however, Fade meat can be avoided by rushing before cooking. Even if you are not really sure of what a brine, you probably have made one before. Tip: It is the solution of salt and water that you soak aTHANKSGIVING TURKEY in. Technically, it's a moist brine; There is also a dry mounting method that mainly involves salt. We covered both in this article.

Brine will improve the flavor and texture of meat through science. Once the meat is submerged in a salt liquid (wet brine), osmosis encourages this liquid to penetrate the meat, transmitting a more tender texture and gently flavoring the protein. The main mason (technically, a type of hardening) involves rubbing meat with a coarse salt layer that enters the meat proteins to both tender and season.

But what is the best way to make a brine? Honestly, it's up to you to decide: professional chefs and talented home cooks will debate merits between humid and dry dry until the end of time. Some brine of wet brine produce more obvious meat, ideal for meat meats always quite dry, like Turkey. However, others are sure that the dry mason helps to create equally tender, juicy and tasty meat, and it is not necessary to overwhelm anything, including a huge bird or a pork cup or Beef in a large tank of water. At the end of the day, everything is about personal preference. Whatever the brine method you choose, to make sure that the meat stoves are uniformly, let it come to room temperature (no more than 2 hours) before cooking.

For wet brine

In a large non-reactive container, combine 4 cups of water, 1/4 cup of kosher salt and 2 tbsp. Granulated or brown sugar (increasing quantities using this ratio for large meat, such as an entire turkey). Stir to dissolve the sugar.

For extra flavor, pour half of the liquid mixture into a saucepan and add some broken garlic cloves, whole pepper and spice such as allspice berries, star anise, whole cloves, pepper peppers, etc. . The exact measurements do not really apply here, so do not hesitate to adapt to your taste. Bring to a boil, then combine the mixture with the remaining brine. Chill for at least one hour before using - it is very important to bring the temperature of the brine before using it on the meat.

Place the meat in a zipper (or, if larger, a guard bag or even a large bucket with a lid) and pour the brine. Close the bag tightly.

Transfer to the refrigerator and cold. Brine meat for about 1 hour per book. Let meat come to room temperature, then cook as you wish.

For a dry brine

In a small bowl, combine 1/2 c. Kosher salt tea and 1/4 c. Granulated or brown sugar tea by meat book. For extra flavor, add 1/4 TSP by freshly ground black pepper book or other dry spices such as paprika, cayenne pepper, cumin or sumac. Rub the mixture on meat.

Place the meat in a zipper (entire turkeys and chickens that can be placed on a sheet of sheet, discovery) in the refrigerator and cold up to 48 hours. Let meat come to room temperature, then cook as you wish.

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