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.


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

  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.