"Chemiker" > wrote in message
...
> Wife was shopping at our fave package store and
> ran into a fellow who was a chef, trained in Europe.
> She mentioned how she enjoyed certain meat
> dishes (in Europe) and he told her it was prob.
> because they brined the meat first, and later
> reincorporated some of the brine into the sauces.
>
> He also said that brining is not as well known
> here in the US, but I know some BBQ-types
> use it.
>
> ANybody have any experience on brining
> meats before cooking?
>
> Chemiker, who's never used it.

I had a problem cooking wild quail. They were too dry. But with brining,
they come out soooooooo tender. It works on a lot of meats, and you will
notice the difference immediately. The thing that surprised me was the lack
of a salty taste.

Steve