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Omelet[_7_]

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> >I don't brine, but I do marinate...
> >Question: What is brine but a very salty marinade? :-)
> >Is all that extra salt really necessary?
> >I have to keep to a low sodium diet.
>
> I do not know exactly how much salt ends up in the meat
> after brining/rinsing, but it is significant. Taste wise
> the brined meat is not to the leel of being too salty for
> my taste, and I do object to over-salted food, but it
> is fairly salty.
>
> I would say one would not bother with brining unless one
> believes it is doing something special to the texture of the meat.
> (With fish, the equation is a bit different, and it can be part
> of a preserving procedure -- brining followed by smoking.)
>
> Steve

Ok, thanks.

To date, the only thing I've ever had that worked with brining was whole
turkey and that was at my brother in laws.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous