Brining 101
Brining 101
Not sure how much of the Brining phenomenon has hit down under, but it's been big here for a number of years, but it's still one of the more recent fads.
I've actually been brining for over 20, back to the tim it was a "chefs secret".
It's great for Poultry as well as Pork. When done right, it's a way of getting flavor to penetrate deeper into the meat. It's not marinading, which only penetrates so far and marinades are technically acidic. We do our chicken and turkey this way all the time. We also do certain cuts of pork that way.
Here's a link to brining 101 that I authored (the link is to the article at Cookshack which sponsors me as a BBQ competitor)):
Brining 101
Smokin'
[Mod Edit- Moved from poultry Recipes] Please note, the recipe section is for recpes ONLY......
I've actually been brining for over 20, back to the tim it was a "chefs secret".
It's great for Poultry as well as Pork. When done right, it's a way of getting flavor to penetrate deeper into the meat. It's not marinading, which only penetrates so far and marinades are technically acidic. We do our chicken and turkey this way all the time. We also do certain cuts of pork that way.
Here's a link to brining 101 that I authored (the link is to the article at Cookshack which sponsors me as a BBQ competitor)):
Brining 101
Smokin'
[Mod Edit- Moved from poultry Recipes] Please note, the recipe section is for recpes ONLY......
-
- Posts: 3968
- Joined: Sat Jun 14, 2008 11:49 am
- Location: Melbourne
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Russ, that is a great website explaining the brining process very clearly.
It's difficult if not almost impossible (unless you venture into a well known Jewish area) in Sydney to get Kosher Salts.
I don't know any Jewish folks so It's hard to know what they may use.
I have tried the brining process before and have used ordinary Cooking salt.
I try to use the sea-salt rather than any other kind.
Thankyou for posting it here, it's a great reference.
Cheers
Davo
It's difficult if not almost impossible (unless you venture into a well known Jewish area) in Sydney to get Kosher Salts.
I don't know any Jewish folks so It's hard to know what they may use.
I have tried the brining process before and have used ordinary Cooking salt.
I try to use the sea-salt rather than any other kind.
Thankyou for posting it here, it's a great reference.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
-
- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
G'day Chris,
SAXA makes a Flake sea salt so that should be as close as you'll get for Kosher, what do you think?
I've been using cooking sea salt for marinating & Dry rub purposes.
There is a business in Melbourne that imports American Foods and they have the Mortons Kosher salt. They also have some interesting sauces & rubs too but I beleive even they have lots of problems with Australian Quarantine Dept. getting some stuff over here and lots of stuff gets held up or delayed on our ports.
http://www.usafoods.com.au/contact.php
Might be worth a look at.
Cheers
Davo
SAXA makes a Flake sea salt so that should be as close as you'll get for Kosher, what do you think?
I've been using cooking sea salt for marinating & Dry rub purposes.
There is a business in Melbourne that imports American Foods and they have the Mortons Kosher salt. They also have some interesting sauces & rubs too but I beleive even they have lots of problems with Australian Quarantine Dept. getting some stuff over here and lots of stuff gets held up or delayed on our ports.
http://www.usafoods.com.au/contact.php
Might be worth a look at.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
-
- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
-
- Posts: 3968
- Joined: Sat Jun 14, 2008 11:49 am
- Location: Melbourne
\
I buy sea salt and grind it up in my mortar and pestle. I use this for all my cooking.
Cheers
Phil aka Captain Cook
Cheers
Phil aka Captain Cook
Murray River Salt.
Sunsalt.
4 Bothroyal Ct
Mildura.
Phone 03 5021 5355
Email, murrayriversalt@sunsalt.com.au.
Website, www.sunsalt.com.au/
Sunsalt.
4 Bothroyal Ct
Mildura.
Phone 03 5021 5355
Email, murrayriversalt@sunsalt.com.au.
Website, www.sunsalt.com.au/
-
- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
You can actually use any salt, you just need to figure out the density differences.
Coarse/flake sea salt would probably be a good substitute.
Equivalents:
1 cup table salt =
1 1/2 cups mortons kosher salt
2 cups diamond krystal kosher salt
I use table salt any more, I get it in 5kg bags pretty cheap (I do a lot of brining)
Basic one cup to one gallon. You can adjust slightly up or down based on your tastes
Coarse/flake sea salt would probably be a good substitute.
Equivalents:
1 cup table salt =
1 1/2 cups mortons kosher salt
2 cups diamond krystal kosher salt
I use table salt any more, I get it in 5kg bags pretty cheap (I do a lot of brining)
Basic one cup to one gallon. You can adjust slightly up or down based on your tastes
-
- Forum Administrator
- Posts: 746
- Joined: Mon Jun 11, 2007 9:46 pm
- Location: Sunshine Coast
- Contact:
I'm cooking some chook today...
WIll brine and let you guys know how I go.
I've only done brined turkey and it has been with excellent results.
WIll brine and let you guys know how I go.
I've only done brined turkey and it has been with excellent results.
http://aussiebbq.info/wp - my blog
https://lifesafeast.com.au/cookingclass ... criptions/ - great cooking classes
See Me, Feel Me, Touch Me, Beer Me.
https://lifesafeast.com.au/cookingclass ... criptions/ - great cooking classes
See Me, Feel Me, Touch Me, Beer Me.
-
- Posts: 397
- Joined: Fri Mar 22, 2013 3:47 pm
- Location: Batemans Bay
Re:
I've been getting it at the Deli / Fresh food market in Canberra and have seen it in the "Foodie" delis.urbangriller wrote:I'm thinking flaked sea salt will be close enough.
I had some flaked salt from the murray river once, pinkish and had a great flavour, no idea where to get it now!
Cheers
Chris
Got a mate who lives near where they make it and he suggested the site, found their WA distributors list.Western Australia
Food Station in Perth, The Grocer in Claremont or Blue Cow Cheese Company in Belmont. No idea where these palces are so don't know if it helps. You can also buy it online at "The Australian Gourmet Pantry" webiste
Vegetarian is an old Indian word for bad hunter.
Re:
Exactly my thought, This is why i like recipes with weight rather then quantityurbangriller wrote:Kosher salt is flaked, so it disolves easier, in a rub the crystals are smaller and therefore less agressive, but beyond that, the chemical composition is still salt!
Cheers
Chris
Otherwise your half cup of table salt will be about triple that in kosher/flaked style
Re: Brining 101
Heck, I even brine with things like Vegeta
The left over juice form the picked onion jars works a treat too with a little extra salt, The sugar and vinegar is already done for you
The left over juice form the picked onion jars works a treat too with a little extra salt, The sugar and vinegar is already done for you