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Michael Chu
Joined: 10 May 2005
Posts: 1577
Location: Austin, TX (USA)
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 Posted: Thu Jun 30, 2011 5:27 am Post subject: Re: how long can you keep brine meat before cooking |
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| maf wrote: | I just need to know how long can you keep the chicken breast after brining?
In other words can you brine at night for 2 hours, wash and refrigerate to cook the next day? Can you freeze brine meat? |
As long as you brined at refrigerator temperatures, you can treat the brined chicken as if it had been in the refrigerator that whole time. So, if it's a fresh piece, then definitely, after rinsing, you can store in the refrigerator or freeze as you would normally. |
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sanha
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| Posted: Sat Oct 29, 2011 11:51 pm Post subject: Brining a boned turkey than stuffing it |
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| I will be deboning my turkey for Thanksgiving this year. I would like to brine a 14 lb. boned turkey overnight. Then I'd like to stuff it with an oyster stuffing. Do you think that will make the turkey moist and juicy, while not causing the stuffing to be too salty? |
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Michael Chu
Joined: 10 May 2005
Posts: 1577
Location: Austin, TX (USA)
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| Posted: Sun Oct 30, 2011 12:05 am Post subject: Re: Brining a boned turkey than stuffing it |
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| sanha wrote: | | I will be deboning my turkey for Thanksgiving this year. I would like to brine a 14 lb. boned turkey overnight. Then I'd like to stuff it with an oyster stuffing. Do you think that will make the turkey moist and juicy, while not causing the stuffing to be too salty? |
Rinse the bird after brining to remove surface salt. The salt in the turkey meat from the brining shouldn't leach out into the stuffing. I'd also encourage you to cook the stuffing separately for best results - turkeys with stuffing are often either overcooked to ensure food safety or the stuffing end up undercooked when the turkey is done cooking. |
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Jim MacK
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| Posted: Wed Nov 23, 2011 1:58 pm Post subject: Brining Water/Salt added Turkeys (Frozen Butterball) |
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I'd like to brine a thawed 24 lb. turkey that has water and salt listed as being added. My reason for brining is to use apple and orange juices with brown sugar and some salt as the brine to infuse some extra flavor.
If I reduce the salt content of the brine will the fruit and sugar get into the meat? Thanks for any help |
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MistyC
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| Posted: Sat Feb 25, 2012 5:59 pm Post subject: using sugar in the brine |
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| Why do brining recipes usually include some type of sugary base? What is the purpose of sugar in the brining process? Is sugar necessary? |
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yocona
Joined: 18 Mar 2011
Posts: 47
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| Posted: Sat Feb 25, 2012 10:12 pm Post subject: Re: using sugar in the brine |
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| MistyC wrote: | | Why do brining recipes usually include some type of sugary base? What is the purpose of sugar in the brining process? Is sugar necessary? |
No, it isn't necessary. It is mostly for flavor, and only contributes marginally to the denaturing process. |
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leandrokoiti
Joined: 18 Mar 2012
Posts: 2
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| Posted: Sun Mar 18, 2012 12:58 am Post subject: great explanation! |
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| finally a decent explanation about how and why brinning works, I never bought the simple osmosis explanation mostly because it would work the opposite as it really works, great post thanks a lot for sharing such great thoughts =D |
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