FoodBanter.com - View Single Post - Tough pork loin---suggestions for dinner tomorrow night?

JoeSpareBedroom

"Ann" > wrote in message
...
>
>
>
> On 1/10/07 10:23 AM, in article ,
> "Gunner"
> <ADDRESS> wrote:
>
>>
>> > wrote in message
>> oups.com...
>
> Gently Snipped discussion about brining pork loins along with a recipe
> I'll
> save and try sometime...
>
> . Cook em as you like em but
>> do be aware that they will be a bit pinker and may fool you to where you
>> will over cook it. .
>>
> I find this pinkness with brined chicken, also. Is there some reason for
> this? I have to overcook DD's before she'll eat it. Pink chicken is just
> wrong in her book even when I show her that it has reached a safe temp.
> It's sure tasty though.
>
> BTW, if anyone knows the answer, I have another question about brining.
> Due
> to my Dec. heart attack I'm on a low-salt (and low most anything else that
> gives food flavor easily) diet, does a significant (as in dangerous)
> amount
> of salt remain in meat that is brined particularly chicken breasts? They
> have very little flavor or texture without some significant intervention.
> In other words is this another technique I'll have to lose in order to
> stay
> alive?
>
> Just wondering,
> Ann
>>
>

Indirect answer: Why brine when there are so many other ways to produce
moist, flavorful chicken breasts, without salt or anything else that might
bother your doctor?