Journal FortKnox's Journal: A Foray into Brining 16
Being a giant AB fan, and being completely stuck in the house due to the 1/2"Ice, 6"snow fest we had in Cincy, I decided to pop out "I'm just here for the food" and try a brine for some pork chops. After the 6 hour brine, I pulled them out (had to of swelled up 1/4-1/2"!), patted them dry (as per his instructions), and broiled them. I took them out, and in wild anticipation took a giant bite. Wow.... that's some salty pork!!
I was a bit perturbed. I cooked one chop without brining (for the wife in case the brining went awry, but she ended up having more than I). You could taste the major flavor boost between the two, if you could ignore all the salt. So something must went a bit off.
I don't know exactly what went wrong (unless its supposed to taste like straight anchovies). I'm hoping I can get some insight here. My father said you should wash off something brined, not just pat dried. The saltiness was on the surface of the meat, the flavor is inside. Is that correct? Any help would be beneficial.
Oh, and if you have the book, I made the "Dip for Mr. Dennis" on page 186 I think. I also didn't have any juniper berries, so I just excluded them (where in the hell do you find juniper berries??). Oh, and I also didn't transfer the cooked and cooled brine to a bucket, I just brined it in the same pot I cooked it in (and put it in the garage, which is pretty much the same temp as the fridge).
Any ideas on what went wrong??
I was a bit perturbed. I cooked one chop without brining (for the wife in case the brining went awry, but she ended up having more than I). You could taste the major flavor boost between the two, if you could ignore all the salt. So something must went a bit off.
I don't know exactly what went wrong (unless its supposed to taste like straight anchovies). I'm hoping I can get some insight here. My father said you should wash off something brined, not just pat dried. The saltiness was on the surface of the meat, the flavor is inside. Is that correct? Any help would be beneficial.
Oh, and if you have the book, I made the "Dip for Mr. Dennis" on page 186 I think. I also didn't have any juniper berries, so I just excluded them (where in the hell do you find juniper berries??). Oh, and I also didn't transfer the cooked and cooled brine to a bucket, I just brined it in the same pot I cooked it in (and put it in the garage, which is pretty much the same temp as the fridge).
Any ideas on what went wrong??
not enough candy corn. (Score:2)
Seriously, i'd have rinsed the meat off, and i think temperature might make a difference. But i don't have much practice brining anything but cucumber pickles, so i'm not the best one to ask. Maybe email my mum or ask her on the cavalcade- she might know.
water to salt ratio (Score:1)
Re:water to salt ratio (Score:2)
I used a measurement for both, so they were fine going into the pot (there was also molasis to add to the 'water' aspect).
Perhaps I let it boil too long and lost that ratio to evaporation??
Re:water to salt ratio (Score:1)
Re:water to salt ratio (Score:2)
Re:water to salt ratio (Score:1)
Re:water to salt ratio (Score:1)
Also, doesn't AB have updates on his website, like if there is a misprint in the book, FAQs, etc? Might want to check on that.
Juniper berries (Score:1)
Re:Juniper berries (Score:1)
Makes up for the fact that the service there is like the stories I've heard about shopping in the Soviet Union.
Next time, try this (Score:2)
The water you brine in can have an effect too - just like when canning. I use filtered/distilled store bought water when I do it. There's no chlorine, excess salt, or nasty minerals (think iron, arsenic, et al) to alter the taste. It's a small thing, often overlooked, but it c
Re:Next time, try this (Score:2)
juniper berries (Score:2)
hey, bring that Bombay Sapphire over here! (Score:2)
Captian Obvious (Score:2)
On a juniper bush!
Captian Oblivious (Score:1)
Re: (Score:2)