No other flavors or spices besides salt ? I feel like it is a waste to brine pork (or any other protein for that matter) without adding herbs, spices,veggies an etc... just a chefs opinion .
There is always one dumbass you have to be specific to. Or else they will go brining eggs. Like the guy here who obviously needs you to spell it out and be as specific as possible. 🤦🏼♂️ guess what bud, you know what he meant and most people with common sense did as well, however those who don't, win the Darwin award. We refer to meat as protein. It's our slang for it in the industry.
Pretty much anything you want. Apples, pepper, thyme, rosemary, bruised garlic cloves work great in a pork brine. I think this video is a little incomplete. Typically you want an acid in your brine, like apple cider vinegar or limes. Acid helps to denature protein, which helps tenderize the meat in addition to the salt. I've got a great brine video on my channel: Beautiful Brine for Pork and Poultry.
it's actually a shame to throw away that brine after the first use. If you brine in a sealed container you can easily recycle it up to 4-5 times. It just develops more flavor with each use
Well, the best alternative is to create a brining pack, that way, one will always have some of this ready for the next brine. But reusing brine may not be a good idea, issues with food contamination.
Would've been nice to mention that 1 part salt to 16 parts water, equals 2 tablespoons of salt per 500ml of water.
this is america, buddu
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Forgot to rinse the salt off the pork after brining, but good technique :)
They're still calling it "the other white meat" ? Hmmmm........idn't really red meat? I've always been confused about this.
No other flavors or spices besides salt ? I feel like it is a waste to brine pork (or any other protein for that matter) without adding herbs, spices,veggies an etc... just a chefs opinion .
(any other meat please) eggs, cheese, milk are proteins also, you wouldn't brine those would you lol
There is always one dumbass you have to be specific to. Or else they will go brining eggs. Like the guy here who obviously needs you to spell it out and be as specific as possible. 🤦🏼♂️ guess what bud, you know what he meant and most people with common sense did as well, however those who don't, win the Darwin award. We refer to meat as protein. It's our slang for it in the industry.
lol, you're no chef. If you were you'd understand why she didn't do any flavorings.
@@bluemeanie1951 what kind of examples are those? Duh lol
@@poulthomas469 I am a chef that's why I ask is that it? . I have seen simple and more eclectic brines on meats so just asking
OK, but what's in the brine?
Pretty much anything you want. Apples, pepper, thyme, rosemary, bruised garlic cloves work great in a pork brine. I think this video is a little incomplete. Typically you want an acid in your brine, like apple cider vinegar or limes. Acid helps to denature protein, which helps tenderize the meat in addition to the salt. I've got a great brine video on my channel: Beautiful Brine for Pork and Poultry.
it's actually a shame to throw away that brine after the first use. If you brine in a sealed container you can easily recycle it up to 4-5 times. It just develops more flavor with each use
Peter Goossens gross
Well, the best alternative is to create a brining pack, that way, one will always have some of this ready for the next brine. But reusing brine may not be a good idea, issues with food contamination.