Friday, November 2, 2012

Basic Brine Instructions

Brining is a great way to add moisture and flavor to your meats. We love it for white meat chicken & pork chops, but you can also use it for any cut of meat you think you might need more moisure in.

1 qt. water
1/3 cup kosher salt (The best one for this is Morton's kosher salt - NOT table salt!)
1/2 cup sugar

All you do is make your brine (we typically use this big drink pitcher that is 2 qts. capacity.)
(The floaties in the brine are some herbs...the only salt we had late last night was a salt herbs de provence mix, so these pork chops might be a little extra flavorful!)




And place your meats inside. Leave the meats in there for at least 30 min, but no more than 8 hours.  The thickness of the meat should be the determining factor.




Tonight we will be making pork chops & pumpkin soup for Halloween! Stay tuned for those recipes.

2 comments:

  1. What pasta machine is that and how well has it lasted?

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  2. The pasta maker has no brand name on it...and I don't have the box anymore. I got it on sale at Bed Bath & Beyond about 10 months ago for about $39. It has held up very well. I am very happy with it.

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