Category Archives: Brines

A salt solution used to season and tenderize items such as turkey, chicken, fish, beef, all types of meats, and vegetables (quick pickle). Can add aromatics and sugar to the solution.

How To Make Beef Brisket Pastrami At Home

By Michael Ruhlman | Published: September 9, 2011

Slicing Hot Pastrami/photo by Donna Turner Ruhlman

I've written about pastrami short ribs, and love them because they've got the perfect meat-to-fat ratio. But ever since the arrival of a Big Green Egg (planning a review soon), I've wanted to do a proper pastrami, which is essentially a corned beef brisket, coated with pepper and coriander and smoked (the result above was perfect—look at that awesome fat). While I've published the corned beef recipe from my book Charcuterie, I haven't really talked about smoking strategies at home. I recommend two different methods: stove top and in a kettle grill. Stove-top smoking is easy with an inexpensive ($43) Cameron smoker. I bought one a few years ago and it works great for bacon and would work great for this brisket. Briskets require long low ...

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Spatchcocked Grilled Turkey

By Michael Ruhlman | Published: July 1, 2011

My daughter was born 16 years ago, June 4th, a Sunday.  Two weeks later, was Father’s Day.  Having never been a father on Father’s Day, I took it easy. I’d finished the manuscript of my first book, but hadn’t heard from my editor (I forget nothing, Bill!); I had no prospects and we were near broke. I grilled a turkey. We’d gotten it free, a local grocery store giving out turkeys at Christmastime to loyal customers, and it had finally dawned on me earlier in the week that we ought to eat that thing.  By the time it thawed, well, it was Father's Day. Donna was delirious from no sleep and both of us fretted over our first newborn—"Is it supposed to be black as tar?" "Honey, I think it’s falling off. What do we do with it?" ...

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Eggs Benedict From Scratch

By Michael Ruhlman | Published: March 14, 2011

Eggs Benedict: a great way to start the morning after. Photo by Donna Turner Ruhlman

This eggs Benedict post has new recipes for Hollandaise sauce and sourdough English muffins but I have to begin with the angry comment on my Tomato Sauce post. A reader was clearly miffed that I would suggest that anyone who works make their own tomato sauce. Well, I do suggest this, but I hasten to add that it's not homemade or nothing. I've bought jarred tomato sauce when I knew I wouldn't have time to make it myself. It's more expensive, doesn't taste as good and isn't as much fun, but there are only so many hours in the day, and someday there's just no time. My second response to Angry Reader is that he should do this: ...

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Also posted in Bread, Breakfast, Challenege, Charcutepalooza, Charcuterie, From Scratch, Recipes, sauce | Tagged , , , , , , , , | Comments closed

Canadian Bacon: Brining Basics

By Michael Ruhlman | Published: February 16, 2011

canadian bacon

Brining pork loin for Canadian Bacon/Photo by Donna Turner Ruhlman

Herewith a Canadian bacon recipe (which is American) and a peameal bacon recipe (which is Canadian), inspired by this month's #Charcutepalooza challenge: Brining. Brining in one of the most powerful forms of seasoning, flavoringand curing meat.  Disperse salt and aromatics in water, then submerge a whole muscle into that salted flavored water.  Water surrounds the meat delivering by osmosis salt and flavor into the meat.  Some may argue that flavor molecules are too big to enter the meat, but my tasting experience says flavors of herbs definitively get into the meat. Brining basics are few: It's best to weigh your salt so you know exactly how much you have. Make sure your brine is cool if not cold before you put the ...

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How To Brine Chicken (Quick Brine Recipe)

By Michael Ruhlman | Published: October 7, 2010

Photo by Donna Turner Ruhlman

How to brine chicken, quick chicken brine recipe—why do we need quick? Because usually when I realize I need to brine something it's too late to make and cool the brine, and then go through the hours of brining. I always brine chickens that I intend to fry. Always. Well, almost always, sometimes, the urge comes too fast and powerfully even to do this, but normally I have at least four hours before I need to get the chicken floured and plunked into the fat. Here's what I do when I need to brine fast . As I write in Ratio: The Simple Codes etc., my ideal brine is 5%. That means 50 grams of salt in a liter of water, 1 ounce of salt for every ...

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Also posted in Chicken, Kitchen Tips, Ratios, Recipes | Tagged , , , | Comments closed

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