Tag Archives: Brine

Pickled Ramps

By Emilia | Published: April 16, 2012

Spring is here and Hank Shaw shares his recipe for pickled ramps, via Honest Food.

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Posted in Appetizers, Article, blog, Brines, Recipes | Also tagged , , , , | Comments closed

Corned Beef: It’s Never Too Late!

By Michael Ruhlman | Published: March 15, 2012

Corned beef and cabbage, Photo by Donna Turner Ruhlman

It's not too late to corn your own beef if you celebrate St. Paddy's day! I haven't yet and my wife, who has Irish roots, expects it on this day! Below is a recipe for a quick cure, which should work on most contemporary briskets which are an inch or two thick (it's all in the pickling spice, which you can buy or better, use our recipe below, far far superior than store bought if you're not pressed for time). You can also use a two-inch thick chuck roast or any two-inch thick cut of meat (I actually prefer chuck roast because the briskets are so lean these days, and more expensive). See recipe for the beef below and method for finishing the meal ...

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Posted in aromatics, Beef, Butchery, Charcuterie, Ethnic Cuisine, From Scratch, Recipes | Also 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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Posted in Brines, Charcutepalooza, Charcuterie, Pork! | Also tagged , , , , , , | Comments closed

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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Posted in Brines, Chicken, Kitchen Tips, Ratios, Recipes | Also tagged , , | Comments closed

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