Chemiker <[email protected]> wrote:
>Wife was shopping at our fave package store and
>ran into a fellow who was a chef, trained in Europe.
>She mentioned how she enjoyed certain meat
>dishes (in Europe) and he told her it was prob.
>because they brined the meat first, and later
>reincorporated some of the brine into the sauces.
>He also said that brining is not as well known
>here in the US, but I know some BBQ-types
>ANybody have any experience on brining
>meats before cooking?
For sure. I fairly routinely brine pork chops (the
free-range sort). I do not return brining liquid to the
dish though, that is a bit gross plus it is too salty.
Googling might reveal a prior post from me with the
exact procedure for doing this.