Besides soaking the meat or poultry in water and salt, how much vinegar, lemon juice, or any other acidic stuffs can you add to the brine enough to tenderize it?
2006-10-14 16:11:02 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I just brined a turkey for the first time on Canadian Thanksgiving all I did was use a large cooler added two lbs of kosher salt to the inside cavity of the turkey and added two chopped cloves of garlic,then I submerged the turkey into cold water to cover completely and added ice cubes to the brine.I turned the turkey over after the first hour then left the turkey to brine another five hours.It was the most tender and moist turkey I've ever tasted.By the way I've also tried this with beef and it did not turn to mush,but it was not as large as the turkey which was 22 lbs,so you would have to cut down on the salt.
2006-10-14 17:30:13 · answer #1 · answered by maryfynn 3 · 0⤊ 0⤋
You don't need to add any acidic ingredients. And never brine beef, it gets mushy, Poultry and Pork do very well with brining.
Check out cooks.com for some excellent info on the hows and whys of brining. They also do a TV show on PBS called America's Test Kitchen
2006-10-14 16:37:49 · answer #2 · answered by knittinmama 7 · 0⤊ 0⤋
About standards ? Don't you mean : About Face .. Marine ! Add some acidic stuffs like White Vinegar. Good Luck ! :)
2006-10-14 17:31:38 · answer #3 · answered by tysavage2001 6 · 0⤊ 0⤋
confusing thing. lookup at a search engine. that will might help!
2015-04-23 16:24:26 · answer #4 · answered by ? 2 · 0⤊ 0⤋