[Sca-cooks] Re: Sca-cooks digest, Vol 1 #1137 - 18 msgs

[Olwen the Odd]

>Terry Decker wrote:
>
>>Brine is a solution which promotes osmosis, allowing the dissolved salts
>>and
>>spices to premeate through the cell walls and into the meat as part of the
>>solvent (da liquid part of da brine).
>>
>>Bear
>>
>>
>>>>I don't brine a lot of things.  I certainly do brine turkey before I
>>>>put it in the smoker.  It keeps the bird nice and juicy and tender.
>>>>I stick the bird in a great big pot with brine water and spices
>>>>overnight.
>>>>
>>>       But, (to channel Stefan for a moment, with his permission),
>>>why does it need to be brine? Why not some unsalted liquid?
>>>
>>>
>>>       Amanda
>
>And then, there are other salts than sodium chloride, some of which are
>edible, and sugar ought to work, too. Of course, you may not like the
>effects of any of those.
>
>Adamantius
>--
I like to use a sugar based brine when I do a fresh ham.  I add in the
sugar, fresh ginger, pineapple slices, cloves, cinnimon sticks, cardomon,
etc. and brine it usually overnight or all day, depending on the size.  It
turns out great.
Olwen

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