Lynne Brine Time Guide © 2005 Lynne Rossetto Kasper. All rights reserved.
Brining is a dynamite way to plump up lean or tough meats and poultry. It makes fish juicier. You cover the food with salted (and flavored, if you'd like) cold water, refrigerate it and, after a time, you are ready to cook.
The big hitch is that people are brining too long, to the point of over-salted, spongy, pickle-like dishes. You sidestep the problem by brining according to the thickness of the meat, no matter which brine recipe you are using.
Brining Times:
Pork chops, chicken breasts, or meats about one inch thick: 45 minutes to 4 hours.
Fish: Its structure is delicate so brine no more than 1 1/2 hours.
Whole chicken and Cornish hens: 4 to 8 hours, depending on size.
Turkey (12 to 18 pounds): 2 days.
Roasts: Figure 1 1/2 to 2 hours per inch of thickness.
Important:
Be sure liquid is ice cold when the food goes into it.
Always brine in the refrigerator.
When seasoning a brine, overdo it. For instance, for 2 quarts of brine you would want 1/2 cup hot chile powder; or 10 big cloves garlic, crushed; or 2 cups of fresh basil.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
