The Value of the Brine
By David & Martha Cox 07/25/2011When it comes to soaking food in something, most of us don’t do it. We might marinade a steak, but that’s about it.
There’s a secret, though, to getting maximum flavor out of minimum meat. Whether you’re working with cube steaks, ribs, chicken, or whatever, soaking the meat in brine ahead of time will tenderize it and improve the flavor.
We’ve already discussed brining in our posts on cooking and carving the Thanksgiving Day turkey. A brine solution is basically just a mixture of salt and water. You can, however, add other ingredients, such as brown sugar, black pepper, and any spices or seasonings you like.
For smaller cuts of meat (chicken breasts, steaks, etc.), simply put the meat in a freezer bag; in a bowl, mix up your brine solution; and pour the solution into the freezer bag. Make sure you have enough brine solution to cover the meat.
Next, place the meat in a bowl (to catch any spills or leaks), and place it in the refrigerator.
For larger cuts of meat (such as whole turkeys, chickens, ribs, or briskets), mix the brine solution in an ice chest large enough to hold the meat, and and submerge the meat in it. Next, add enough ice (cool packs or ice cubes–it doesn’t matter) to keep the meat chilled while it brines, and let it soak.
When your meat is done brining, be sure to rinse it off. The salts in the brine solution tenderize the meat, but you don’t want them cooking onto it, as that could affect the flavor.
Meat can be brined for anywhere from 6-48 hours, depending on the meat in question. If the meat is just going to sit in your refrigerator anyway, brining it is a great way to improve the flavor of the meat while you wait for that opportunity to cook it.
One more word on marinades: I’ve found dairy products, such as milk and yogurt, make excellent marinades for beef. The lactic acids break down the meat, tenderizing it. Putting a cheap cut of steak in a freezer bag full of milk for 24 hours is a great way to soften it up. Also, I know a lot of people use carbonated beverages, like Dr. Pepper, to tenderize beef, as the the acids in the beverage break down the fibers in the meat while imparting great flavor at the same time.
Have a favorite marinade? Tell us about it. Leave a comment below.
[...] toss it in a brine to soak over night. Brine, as we’ve said before, tenderizes the meat and brings out more delicious flavor in each [...]