Brining prior to cooking

All other recipes including your personal favourite and any seasonal tips to share

Postby vinner » Fri Jan 30, 2009 11:30 pm

Is she still single?
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
vinner
Registered Member
 
Posts: 554
Joined: Fri Mar 31, 2006 12:22 am
Location: Texas

Postby david1233 » Sat Jan 31, 2009 10:36 am

Is she still single?
_________________

Why....fancy your chances? :D
Regards

Dave
david1233
Registered Member
 
Posts: 7
Joined: Thu Jan 29, 2009 2:31 pm
Location: Brightlingsea Essex

Postby johnfb » Sat Jan 31, 2009 10:47 am

So if you are brining a bird for roasting...would it be worth pumping it also???
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby saucisson » Sat Jan 31, 2009 4:34 pm

I don't think it's necessary, but you could.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby vinner » Sat Jan 31, 2009 4:36 pm

JohnFB:

Is that bird with a capitol "B"? :lol:
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
vinner
Registered Member
 
Posts: 554
Joined: Fri Mar 31, 2006 12:22 am
Location: Texas

Postby saucisson » Sat Jan 31, 2009 4:44 pm

I nearly said "it depends if you think the breasts are plump enough..." But as this is a family forum I thought better of it :wink:

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby beardedwonder5 » Sat Jan 31, 2009 6:23 pm

I'll bet that there are few people on the Forum who totally and absolutely avoid supermarket meat specials. My wife and I deal with the matter thus: tonight cheapo fresh salmon (supermarket) - tomorrow roast half leg of mutton from high class butcher. Etc.

I bring the matter up here because when you buy cheap pork chops or chicken parts, yes, you can put a rub on them, but you can also put them into a short-time, seasoned brine - which changes the the taste AND THE TEXTURE. So- you can ring the changes on the cheap meat, and almost convince yourself you're eating like the duke's youngest brother.

And a couple times a week splash out.
GOS, yeah!!!
beardedwonder5
Registered Member
 
Posts: 342
Joined: Thu Feb 28, 2008 10:21 am
Location: Canterbury, Kent, UK

Postby johnfb » Sat Jan 31, 2009 7:11 pm

vinner wrote:JohnFB:

Is that bird with a capitol "B"? :lol:






:roll: :lol:
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Previous

Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 8 guests