Comments on: Brining, It’s Worth the Time http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/ What you need, what to buy and where to buy it. Mon, 13 Oct 2008 00:31:51 +0000 http://wordpress.org/?v=2.0.4 by: Wayne http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2981 Thu, 09 Aug 2007 02:36:40 +0000 http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2981 Deidra, Wow ......You have raised a question that is new to me. The strength of a brine along with the time in the brine are both very important for the process to work. Every technique I am experienced with uses a water based solution with other flavors added. Because this is all a molecular process .... in my mind, water is very important. I'm going to shoot from the hip here and answer "no" to your question, and here's why. A broth or juice based liquid would be more of a marinade in my book. It may work but there may also be some adjustments needed to achieve the best results. Deidra,

Wow ……You have raised a question that is new to me.

The strength of a brine along with the time in the brine are both very important for the process to work. Every technique I am experienced with uses a water based solution with other flavors added. Because this is all a molecular process …. in my mind, water is very important. I’m going to shoot from the hip here and answer “no” to your question, and here’s why. A broth or juice based liquid would be more of a marinade in my book. It may work but there may also be some adjustments needed to achieve the best results.

]]> by: Deidra http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2946 Tue, 07 Aug 2007 21:30:53 +0000 http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2946 Is it OK to substitute all of the water for chicken broth or apple juice? Is it OK to substitute all of the water for chicken broth or apple juice?

]]> by: Wayne http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2597 Tue, 24 Jul 2007 22:21:21 +0000 http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2597 Gloria, The strength of a brine is based on the water/salt ratio. I look at sugar as a seasoning, but it does mellow the harsh salt flavor and acts as a preservative to some degree. You can sure experiment with different amounts and types of sugars or reduce sugar and add other sweeteners like apple juice, maple syrup, honey or even molasses. Gloria,

The strength of a brine is based on the water/salt ratio. I look at sugar as a seasoning, but it does mellow the harsh salt flavor and acts as a preservative to some degree.

You can sure experiment with different amounts and types of sugars or reduce sugar and add other sweeteners like apple juice, maple syrup, honey or even molasses.

]]> by: Gloria http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2593 Tue, 24 Jul 2007 16:49:13 +0000 http://thecookskitchen.net/2007/07/23/brining-its-worth-the-time/#comment-2593 Thank you for the interesting post. I've been brining meat since reading about the technique in Cook's Illustrated. One thing I've always been curious about is the inclusion of sugar in the brine solution. Is it simply for flavor or does is serve another purpose? Thank you for the interesting post. I’ve been brining meat since reading about the technique in Cook’s Illustrated. One thing I’ve always been curious about is the inclusion of sugar in the brine solution. Is it simply for flavor or does is serve another purpose?

]]>