This was an organic turkey. I used a 1 gallon of liquid to 1 cup of
salt. The meat was actually quite tender and not mushy. I've brined
other turkeys for varying amounts of time and have had some good
results. I brined a breast for about 4 hours in orange juice and salt,
that worked rather well. I've read that with fronzen or fresh turkeys
the ratio for an over night brining should be about 1/2 cup to one
gallon, I let my first turkey stay in a while longer since it was a
free range turkey. It's worth experimenting, at sometime I hope to
cure a turkey and hot smoke it.

"Barbtail" > wrote in message
...
> > wrote in message
>>> oups.com...
>>> >
>>> > Your comments please? Does anyone *know* for sure what
>>> > specific spice, procedure, etc. is needed to produce "that taste"?
>>> > Thanks in advance!
>>>
>>> Since this taste is present in "almost any restaurant steak," I wonder
>>> if it is a psychological effect. I'm not being snarky, but what's the
>>> chance that almost every restaurant you have ordered a steak at
>>> uses the same technique, ingredient, or supplier?
>
>
> Well, for one thing most decent restaurants use Prime meats (usually)
> that are
> (again usually) properly aged. Most people can't even get prime meat for
> home-cooking. Supermarkets sell lower grades of meat. And most people
> don't
> age their meat once it's home (freezing for 2 years doesn't count
> *laughs*).
>
> I honestly think the grade of meat and proper aging are 90% of what you
> are
> detecting in *that taste*.
>
> *cheers*
>
> Barb Anne

I'd have to agree. You've seen the guys selling "restaurant steaks"
door-to-door, haven't you? It's been a while, but they're still out there.
=^)

I have just read all 30 threads and no one mentioned Lemon juice??

On 29 Dec 2004 13:49:44 -0800, "dakota2112" >
wrote:

>I've searched through this forum but I'm not able to find a conclusive
>answer.
>
>Let me explain. Firstly, I'm very picky about my steaks. In fact, I
>very rarely order a steak at a restaurant, because frankly they never
>hold a candle to the steaks I grill at home. Of course I'm not talking
>about what some people consider "real" steakhouses, I'm talking about
>the standard places like Outback, Lone Star, et al.
>
>I grill my steaks in a very particular way, with the end result being a
>charred outside and VERY pink & juicy inside, and I prefer my grilled
>steaks over the aforementioned restaurant steaks hands down in just
>about every category (doneness, juiciness, consistency, overall taste,
>etc). I can go into more detail about how I cook my steaks if
>necessary, but to save space, I'll hold off for now.
>
>HOWEVER...
>
>The one thing I have yet to figure out is, how do they get a restaurant
>steak to have "that taste"? I hope you know what I'm talking about.
>There is some particular kind of flavor that is present in almost any
>restaurant steak, regardless of where you get it or how you ordered it.
>It even has its own aroma. I will admit, I like that aspect of
>restaurant steaks. But unfortunately, it almost always comes down to a
>great aroma and that great initial taste, followed by the meat turning
>into a chewy, tasteless wad of rubber once you begin to chew.
>
>I'd like to add "that taste" to my grilled steak at home, since "that
>taste" is the one and only thing that's missing. I've tried, but I
>cannot reproduce it. I've used a hot cast iron skillet, I've tried
>numerous seasonings, liquid smoke, etc, and none of it produces that
>restaurant flavor. Some people say you have to use meat from a
>butcher, but I say noway, because those restaurant steaks having "that
>taste" usually have very poor texture and consistency. If butcher meat
>yields "that taste" + poor texture and consistency, then I'd rather
>continue with what I use (typically custom cut at Krogers, 1.5-2.0"
>thick). Other people say you have to cook it using methods ABC, or
>XYZ, or ABX, or AYZ, or XBC, or some other very subjective combination.
>
>Your comments please? Does anyone *know* for sure what specific
>spice, procedure, etc. is needed to produce "that taste"?
>Thanks in advance!

Halvdan wrote:
> I hadn't thought of that Bob. Hmmm...
>
> Reminds me of my prep cook days, I worked at a restaurant, won't
> tell you which one, but if a steak dropped to the floor, we were
> instructed to put it in the peppered steak bin. How's that for
> gross

I did *NOT* say or imply unsanitary. I said *you* are cleaning off the
seasoning. Think about a cast iron skillet or a wok, both properly
seasoned and never cleaned with soap or other cleaning chemicals.

BOB

Bogey0 wrote:
> I have just read all 30 threads and no one mentioned Lemon juice??
>
<snip>

BogeyO, does that mean that you've tried lemon juice?
Could you post your results.

Pierre

It's the aging. Prime meat will get you nice marbling and stuff like that,
but the taste that you're speaking of is from the dry aging that good
restaurants do. Note that you really have to age the primal or subprimal,
not individually cut steaks.

Alton Brown does a nice discussion of how to age your meats at home on one
of the "Good Eats" shows. It's one of the "Juicy Meats" series -- the one
where he makes a beef roast.


"dakota2112" > wrote in message
oups.com...
I've searched through this forum but I'm not able to find a conclusive
answer.

Let me explain. Firstly, I'm very picky about my steaks. In fact, I
very rarely order a steak at a restaurant, because frankly they never
hold a candle to the steaks I grill at home. Of course I'm not talking
about what some people consider "real" steakhouses, I'm talking about
the standard places like Outback, Lone Star, et al.

I grill my steaks in a very particular way, with the end result being a
charred outside and VERY pink & juicy inside, and I prefer my grilled
steaks over the aforementioned restaurant steaks hands down in just
about every category (doneness, juiciness, consistency, overall taste,
etc). I can go into more detail about how I cook my steaks if
necessary, but to save space, I'll hold off for now.

HOWEVER...

The one thing I have yet to figure out is, how do they get a restaurant
steak to have "that taste"? I hope you know what I'm talking about.
There is some particular kind of flavor that is present in almost any
restaurant steak, regardless of where you get it or how you ordered it.
It even has its own aroma. I will admit, I like that aspect of
restaurant steaks. But unfortunately, it almost always comes down to a
great aroma and that great initial taste, followed by the meat turning
into a chewy, tasteless wad of rubber once you begin to chew.

I'd like to add "that taste" to my grilled steak at home, since "that
taste" is the one and only thing that's missing. I've tried, but I
cannot reproduce it. I've used a hot cast iron skillet, I've tried
numerous seasonings, liquid smoke, etc, and none of it produces that
restaurant flavor. Some people say you have to use meat from a
butcher, but I say noway, because those restaurant steaks having "that
taste" usually have very poor texture and consistency. If butcher meat
yields "that taste" + poor texture and consistency, then I'd rather
continue with what I use (typically custom cut at Krogers, 1.5-2.0"
thick). Other people say you have to cook it using methods ABC, or
XYZ, or ABX, or AYZ, or XBC, or some other very subjective combination.

Your comments please? Does anyone *know* for sure what specific
spice, procedure, etc. is needed to produce "that taste"?
Thanks in advance!

On Thu, 30 Dec 2004 21:08:49 +0100, Bogey0
> wrote:

> I have just read all 30 threads and no one mentioned Lemon juice??
>

I still have no idea what "that taste" is. I order steaks
from places that grill over wood. "That taste", for me, is
mesquite charcoal.

sf

On Thu, 30 Dec 2004 21:08:49 +0100, Bogey0
> wrote:

> I have just read all 30 threads and no one mentioned Lemon juice??
>

I still have no idea what "that taste" is. I order steaks
from places that grill over wood. "That taste", for me, is
mesquite charcoal.

sf

"dakota2112" > wrote in message
oups.com...
> I've searched through this forum but I'm not able to find a conclusive
> answer.
>
> Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> very rarely order a steak at a restaurant, because frankly they never
> hold a candle to the steaks I grill at home. Of course I'm not talking
> about what some people consider "real" steakhouses, I'm talking about
> the standard places like Outback, Lone Star, et al.

<snip>

I would suggest you pick up a copy of the January 05 issue of Fine Cooking
Magazine (page 78) and read the section on Dry aging beef at home.

I suspect their technique will yield the taste you have been looking for.

Dimitri

"Me" > wrote in message
news:1104443936.bcc7b39b1e13b31c2313ac96189ab4e0@t eranews...
> It's the aging. Prime meat will get you nice marbling and stuff like that,
> but the taste that you're speaking of is from the dry aging that good
> restaurants do. Note that you really have to age the primal or subprimal,
> not individually cut steaks.

The OP is talking about Outback. You won't find well aged prime beef there.

On Thu, 30 Dec 2004 23:23:16 GMT, "Edwin Pawlowski" > wrote:

>The OP is talking about Outback. You won't find well aged prime beef there.

OMG! Their steak was so salty we could barely choke it down! And that was
before I started having problems with salt. I quipped in RFC that I
figured they must have brined their steaks.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 30 Dec 2004 23:23:16 GMT, "Edwin Pawlowski" > wrote:

>The OP is talking about Outback. You won't find well aged prime beef there.

OMG! Their steak was so salty we could barely choke it down! And that was
before I started having problems with salt. I quipped in RFC that I
figured they must have brined their steaks.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 30 Dec 2004 17:09:50 +0000 (UTC),
wrote:

>In rec.food.cooking, Siobhan Perricone > wrote:
>
>> I brine pork all the time. I have a lovely brine using bitter orange juice
>> and chipotle powder that imparts a wonderful flavour to those center cut
>> pork chops one can find on sale. I hate dry pork more than pretty much
>> anything.
>
>Please post more details. I've brined pork chops, and I liked the
>result. However, I just used a generic brine.

The brine I use is from Alton Brown's I'm Just Here For the Food

His recipe makes one gallon, I have noted in the book the quantities for
half gallon and quart as well, so I can do just a couple of chops in half
an hour if I want.

Here's his version, keep in mind that this is for a large piece of meat,
like a turkey:

Orange Brine
1 quart vegetable stock, chilled
1/2 cup kosher salt
1/4 cup dark brown sugar
1 teaspoon black peppercorns
2 bay leaves
1 quart orange juice chilled
2 quarts ice water

In a pot bring two cups of stock, salt, brown sugar, peppercorns, and bay
leaves just to a boil. Stir to dissolve sugar and salt. Add remaining
stock, orange juice and 2 quarts ice water. Pour into a two gallon bucket.
When the mixture is cooled to below 40 degrees F, add the meat in a cool
place (to maintain a sub-40 degrees F temp). Let it brine for at least 8
hours and up to 48. Remove the meat from the brine, pat dry with paper
towels then cook as desired.

I use bitter orange juice instead of sweet. And I'll half or quarter this
for pork chops or a smaller game bird. And if I'm doing smaller cuts of
meat, brining for around an hour is PLENTY. You don't need to get the
temperature down as much or be as concerned about that part when you're
only brining for an hour.

This recipe has never failed me.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

dakota2112 wrote:
>
> jmcquown wrote:
> > I'm curious as to why, if the steaks you grill at home "don't hold a
> candle"
> > to the ones you order when out, why are you asking how to duplicate
> the
> > taste?
> >
> > Jill
>
> I thought I had explained that in my original post, but I guess I
> didn't explain it very well. :-\ Let me try this again.
>
> The only thing I like better about the restaurant steaks is "that
> taste". It's that aroma and the initial flavor the steak has when you
> FIRST put it in your mouth. But it seems like it must be something ON
> the steak, not IN the meat itself... because I get "that taste" if I
> just take a bite of restaurant steak and let it sit in my mouth,
> without chewing. Or if I just sop up some steak juice with a piece of
> bread.
>
> Where my steaks take precedence is once the chewing begins. Often
> times, restaurant steaks turn into a foul wad of rubber once you start
> to chew. And yet that initial "taste" is still there, regardless of
> how the meat actually turns out once I start to chew. I'd be
> completely happy with restaurant steaks if I just let it sit in my
> mouth, savor "that taste", and then spit it out without chewing!
>
> However, I can consistently cook my steaks at home to the perfect
> doneness and juiciness (medium rare with a thick char crust) and good
> pure beef flavor. The only thing it lacks is that initial "taste" I'm
> talking about, the flavor of whatever is on the restaurant steak.
>
> I would believe that it's got something to do with the quality of beef,
> except for the fact that some restaurant steaks I've had could pass for
> tire rubber, and yet they still had "that taste" initially (for
> example, the steak served at Golden Corral of all places). So I do
> think it has something to do with either the way it's cooked, or
> something that's applied to it. Heavy salting and/or MSG seems like a
> good candidate, because that's something that's likely to happen
> regardless of the restaurant. It seems to be a common denominator
> so-to-speak.
>
> I hope this all makes sense. Food is obviously a very subjective
> topic, so it's difficult to describe this I suppose.

Could also be that cheap 'grill lubricant' sprayed or brushed on the
grill. Some arcane mix of vegetable oils and chemicals. We used it on
the grill grate and griddle when I worked in a department store
'restaurant' back in secondary school.

"Dimitri" > wrote in message
news
>
> "Louis Cohen" > wrote in message
> ...
>
> <snip>
>
> > There is a famous steakhouse in Brooklyn, the name eludes me at the
> > moment. The owners (3rd or so generation) select each carcass at the
> > wholesaler. They claim that grandpa taught them how to choose the best
> > beef, and that's their advantage.
> >
> > They also age the beef.
> >
> > Finally, it's hard to find real prime meat in retail stores.
> >
> > --
> >
> > ================================================== =============
> > Regards
> >
> > Louis Cohen
>
> Peter Luger
>
> http://www.peterluger.com/
>
> Dimitri
>

BTW, Peter Luger does not buy from Sysco.

pavane

"Dimitri" > wrote in message
news
>
> "Louis Cohen" > wrote in message
> ...
>
> <snip>
>
> > There is a famous steakhouse in Brooklyn, the name eludes me at the
> > moment. The owners (3rd or so generation) select each carcass at the
> > wholesaler. They claim that grandpa taught them how to choose the best
> > beef, and that's their advantage.
> >
> > They also age the beef.
> >
> > Finally, it's hard to find real prime meat in retail stores.
> >
> > --
> >
> > ================================================== =============
> > Regards
> >
> > Louis Cohen
>
> Peter Luger
>
> http://www.peterluger.com/
>
> Dimitri
>

BTW, Peter Luger does not buy from Sysco.

pavane

"dakota2112" writes:
>
>I've searched through this forum but I'm not able to find a conclusive
>answer.
>
>Let me explain. Firstly, I'm very picky about my steaks. In fact, I
>very rarely order a steak at a restaurant, because frankly they never
>hold a candle to the steaks I grill at home. Of course I'm not talking
>about what some people consider "real" steakhouses, I'm talking about
>the standard places like Outback, Lone Star, et al.


The vast majority of steaks consumed at home in the US have been previously
frozen... bought on sale, popped into the home freezer, and consumed at some
later date (not really a sale if you freeze them). Steak served at restaurants
are typically never previously frozen. Even a steak of lower grade will taste
better when it's not been frozen. In fact it's kind of really dumb to stock up
a freezer with relatively expensive tender cuts of beef... when defrosted they
lose most of their juices and their texture suffers greatly, a waste of money.
In the US most are conditioned to eating previously frozen meat both at home
and at fast food joints... so anytime they eat meat out, even at a chain joint,
they are pleasantly suprized by the flavor even though the meat is not so high
a grade and may even be a little tough, just that it's not been frozen.
Freezing tender cuts of beef is tantamont to freezing fresh seafood... DUMB...
only worse, because in the US fresh beef is available everywhere/anytime but
fresh seafood is not so simple to come by as one lives further inland. When I
want steak I go to the market that day and buy it... in the USofA I can buy
porterhouse 24/7... good steak is almost never on sale, because if it's on sale
it's not so good a quality, so it's just silly to stock up on all counts. Save
your freezer space for shoulder and butt cuts.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Dimitri" > wrote in message
m...
>
> "dakota2112" > wrote in message
> oups.com...
> > I've searched through this forum but I'm not able to find a conclusive
> > answer.
> >
> > Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> > very rarely order a steak at a restaurant, because frankly they never
> > hold a candle to the steaks I grill at home. Of course I'm not talking
> > about what some people consider "real" steakhouses, I'm talking about
> > the standard places like Outback, Lone Star, et al.
>
> <snip>
>
> I would suggest you pick up a copy of the January 05 issue of Fine Cooking
> Magazine (page 78) and read the section on Dry aging beef at home.
>
> I suspect their technique will yield the taste you have been looking for.
>
> Dimitri
>
...even if the beef didn't come from Sysco???

pavane

"Dimitri" > wrote in message
m...
>
> "dakota2112" > wrote in message
> oups.com...
> > I've searched through this forum but I'm not able to find a conclusive
> > answer.
> >
> > Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> > very rarely order a steak at a restaurant, because frankly they never
> > hold a candle to the steaks I grill at home. Of course I'm not talking
> > about what some people consider "real" steakhouses, I'm talking about
> > the standard places like Outback, Lone Star, et al.
>
> <snip>
>
> I would suggest you pick up a copy of the January 05 issue of Fine Cooking
> Magazine (page 78) and read the section on Dry aging beef at home.
>
> I suspect their technique will yield the taste you have been looking for.
>
> Dimitri
>
...even if the beef didn't come from Sysco???

pavane

On Fri, 31 Dec 2004 01:39:48 GMT, "pavane" >
wrote:

>Do you know what the hell you are saying?

Dimitri is an excellent and respected cook, and a friend to basically
everyone but you. Now, go change your diaper and get outta here.

Carol
--
"There's things about me you don't know, Dottie.
Things you wouldn't understand. Things you couldn't
understand. Things you shouldn't understand.... I'm
a loner, Dottie. A rebel"

*Paul Reubens* in the 1985 movie, _Pee Wee's Big Adventure_

On Fri, 31 Dec 2004 01:39:48 GMT, "pavane" >
wrote:

>Do you know what the hell you are saying?

Dimitri is an excellent and respected cook, and a friend to basically
everyone but you. Now, go change your diaper and get outta here.

Carol
--
"There's things about me you don't know, Dottie.
Things you wouldn't understand. Things you couldn't
understand. Things you shouldn't understand.... I'm
a loner, Dottie. A rebel"

*Paul Reubens* in the 1985 movie, _Pee Wee's Big Adventure_

In article >,
Siobhan Perricone > wrote:

> On Thu, 30 Dec 2004 03:47:34 -0600, Katra >
> wrote:
>
> >Like Brining???
> >Is it possible to brine meats other than poultry and get a good result?
> >I've never tried it, so I don't know a lot about it.
>
> I brine pork all the time. I have a lovely brine using bitter orange juice
> and chipotle powder that imparts a wonderful flavour to those center cut
> pork chops one can find on sale. I hate dry pork more than pretty much
> anything.
>
> I believe you could call corned beef "brined" on a technical level, but
> most of the people I've spoken to about brining agree you can't really
> brine beef.
>
> You can brine fish (you have to be really careful with fish and not
> over-brine it), pork, and poultry that I know about. I imagine you could do
> more exotic meats, as well. Hmmmm brined ostrich... I should try that.

Or brined emu. ;-)
Ratite meat is red like beef tho', so I doubt it'd work.

Thanks for the input!
I guess that marinating is not a lot different than brining if you use
any high-salt ingredients. I tend to use salad dressings and those are
not exactly low in sodium.

It's wonderful for pork, but for beef, I tend to use low salt soy or
teryaki bases marinades.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Siobhan Perricone > wrote:

> On Thu, 30 Dec 2004 17:09:50 +0000 (UTC),
> wrote:
>
> >In rec.food.cooking, Siobhan Perricone > wrote:
> >
> >> I brine pork all the time. I have a lovely brine using bitter orange juice
> >> and chipotle powder that imparts a wonderful flavour to those center cut
> >> pork chops one can find on sale. I hate dry pork more than pretty much
> >> anything.
> >
> >Please post more details. I've brined pork chops, and I liked the
> >result. However, I just used a generic brine.
>
> The brine I use is from Alton Brown's I'm Just Here For the Food
>
> His recipe makes one gallon, I have noted in the book the quantities for
> half gallon and quart as well, so I can do just a couple of chops in half
> an hour if I want.
>
> Here's his version, keep in mind that this is for a large piece of meat,
> like a turkey:
>
> Orange Brine
> 1 quart vegetable stock, chilled
> 1/2 cup kosher salt
> 1/4 cup dark brown sugar
> 1 teaspoon black peppercorns
> 2 bay leaves
> 1 quart orange juice chilled
> 2 quarts ice water
>
> In a pot bring two cups of stock, salt, brown sugar, peppercorns, and bay
> leaves just to a boil. Stir to dissolve sugar and salt. Add remaining
> stock, orange juice and 2 quarts ice water. Pour into a two gallon bucket.
> When the mixture is cooled to below 40 degrees F, add the meat in a cool
> place (to maintain a sub-40 degrees F temp). Let it brine for at least 8
> hours and up to 48. Remove the meat from the brine, pat dry with paper
> towels then cook as desired.
>
> I use bitter orange juice instead of sweet. And I'll half or quarter this
> for pork chops or a smaller game bird. And if I'm doing smaller cuts of
> meat, brining for around an hour is PLENTY. You don't need to get the
> temperature down as much or be as concerned about that part when you're
> only brining for an hour.
>
> This recipe has never failed me.

Ok...... it sounds wonderful, but this makes me wonder,
what is the difference between a brine and a marinade???

For instance, I "marinate" beef, venison or emu strips in a higher solt
marinade prior to drying/making jerky.

Does this mean I am brining it as opposed to marinating it???
--
K.

In article >,
Siobhan Perricone > wrote:

> On Thu, 30 Dec 2004 17:09:50 +0000 (UTC),
> wrote:
>
> >In rec.food.cooking, Siobhan Perricone > wrote:
> >
> >> I brine pork all the time. I have a lovely brine using bitter orange juice
> >> and chipotle powder that imparts a wonderful flavour to those center cut
> >> pork chops one can find on sale. I hate dry pork more than pretty much
> >> anything.
> >
> >Please post more details. I've brined pork chops, and I liked the
> >result. However, I just used a generic brine.
>
> The brine I use is from Alton Brown's I'm Just Here For the Food
>
> His recipe makes one gallon, I have noted in the book the quantities for
> half gallon and quart as well, so I can do just a couple of chops in half
> an hour if I want.
>
> Here's his version, keep in mind that this is for a large piece of meat,
> like a turkey:
>
> Orange Brine
> 1 quart vegetable stock, chilled
> 1/2 cup kosher salt
> 1/4 cup dark brown sugar
> 1 teaspoon black peppercorns
> 2 bay leaves
> 1 quart orange juice chilled
> 2 quarts ice water
>
> In a pot bring two cups of stock, salt, brown sugar, peppercorns, and bay
> leaves just to a boil. Stir to dissolve sugar and salt. Add remaining
> stock, orange juice and 2 quarts ice water. Pour into a two gallon bucket.
> When the mixture is cooled to below 40 degrees F, add the meat in a cool
> place (to maintain a sub-40 degrees F temp). Let it brine for at least 8
> hours and up to 48. Remove the meat from the brine, pat dry with paper
> towels then cook as desired.
>
> I use bitter orange juice instead of sweet. And I'll half or quarter this
> for pork chops or a smaller game bird. And if I'm doing smaller cuts of
> meat, brining for around an hour is PLENTY. You don't need to get the
> temperature down as much or be as concerned about that part when you're
> only brining for an hour.
>
> This recipe has never failed me.

Ok...... it sounds wonderful, but this makes me wonder,
what is the difference between a brine and a marinade???

For instance, I "marinate" beef, venison or emu strips in a higher solt
marinade prior to drying/making jerky.

Does this mean I am brining it as opposed to marinating it???
--
K.

On Thu, 30 Dec 2004 20:24:07 -0600, Katra >
wrote:

>Ok...... it sounds wonderful, but this makes me wonder,
>what is the difference between a brine and a marinade???
>
>For instance, I "marinate" beef, venison or emu strips in a higher solt
>marinade prior to drying/making jerky.
>
>Does this mean I am brining it as opposed to marinating it???

Don't quote me on this, but I think that brining generally involves soaking
the meat in a salty solution which soaks into the meat, and that marinating
just adds exterior flavor.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel in dis Dress" > wrote in message
...
> On Fri, 31 Dec 2004 01:39:48 GMT, "pavane" >
> wrote:
>
> >Do you know what the hell you are saying?
>
> Dimitri is an excellent and respected cook, and a friend to basically
> everyone but you. Now, go change your diaper and get outta here.
>
> Carol

Hate to interfere with your affair, but
1) excellent by what standard?
2) respected by whom?
3) why doesn't he say intelligent things?
4) friendly? gee, sorry, hate to criticize your "friend."
5) sorry again, diapers are not in this discussion, unless
you can't argue without invoking them. Do you associate
Dimitri and changing diapers?

pavane

If you are willing to split an order, there may be a meat purveyor in your
area that will sell aged beef will-call.
I mentioned before the door-to-door sales of days gone by only to point out
their main pitch... the aged beef is where restaurants get that flavor. I
am sure those outfits have moved to internet sales, but the handling and
storage of beef is pretty touchy, especially when you have a considerable
investment at "steak". Being such a perishable product, I would work with a
supplier in the local area. They may even sell aged beef steaks cut
pre-portioned. It is not unheard of to simply ask to speak to the chef of
your favorite restaurant and ask directly who supplies their beef. Primal
cuts are not exactly refrigerator size pieces. But again, your local market
may even butcher for you, for a fee. It sort of depends exactly how much
you are will to go through to have on-hand at home.

As far as the flavor checks but the texture doesn't... in my opinion, a
perfectly done steak has a life of about 4 minutes. After it begins to cool
(and also carry-over cooking) a steak begins to dry and lose its perfection
rapidly. Your steaks grilled at home are more likely plated and sitting
before you within that time. In a restaurant it is less likely, even if it
was kept under warming lamps. Meat is usually the last item plated. A
perfect steak just doesn't hold.

"Me" > wrote in message
news:1104443936.bcc7b39b1e13b31c2313ac96189ab4e0@t eranews...
> It's the aging. Prime meat will get you nice marbling and stuff like that,
> but the taste that you're speaking of is from the dry aging that good
> restaurants do. Note that you really have to age the primal or subprimal,
> not individually cut steaks.
>
> Alton Brown does a nice discussion of how to age your meats at home on one
> of the "Good Eats" shows. It's one of the "Juicy Meats" series -- the one
> where he makes a beef roast.
>
>
> "dakota2112" > wrote in message
> oups.com...
> I've searched through this forum but I'm not able to find a conclusive
> answer.
>
> Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> very rarely order a steak at a restaurant, because frankly they never
> hold a candle to the steaks I grill at home. Of course I'm not talking
> about what some people consider "real" steakhouses, I'm talking about
> the standard places like Outback, Lone Star, et al.
>
> I grill my steaks in a very particular way, with the end result being a
> charred outside and VERY pink & juicy inside, and I prefer my grilled
> steaks over the aforementioned restaurant steaks hands down in just
> about every category (doneness, juiciness, consistency, overall taste,
> etc). I can go into more detail about how I cook my steaks if
> necessary, but to save space, I'll hold off for now.
>
> HOWEVER...
>
> The one thing I have yet to figure out is, how do they get a restaurant
> steak to have "that taste"? I hope you know what I'm talking about.
> There is some particular kind of flavor that is present in almost any
> restaurant steak, regardless of where you get it or how you ordered it.
> It even has its own aroma. I will admit, I like that aspect of
> restaurant steaks. But unfortunately, it almost always comes down to a
> great aroma and that great initial taste, followed by the meat turning
> into a chewy, tasteless wad of rubber once you begin to chew.
>
> I'd like to add "that taste" to my grilled steak at home, since "that
> taste" is the one and only thing that's missing. I've tried, but I
> cannot reproduce it. I've used a hot cast iron skillet, I've tried
> numerous seasonings, liquid smoke, etc, and none of it produces that
> restaurant flavor. Some people say you have to use meat from a
> butcher, but I say noway, because those restaurant steaks having "that
> taste" usually have very poor texture and consistency. If butcher meat
> yields "that taste" + poor texture and consistency, then I'd rather
> continue with what I use (typically custom cut at Krogers, 1.5-2.0"
> thick). Other people say you have to cook it using methods ABC, or
> XYZ, or ABX, or AYZ, or XBC, or some other very subjective combination.
>
> Your comments please? Does anyone *know* for sure what specific
> spice, procedure, etc. is needed to produce "that taste"?
> Thanks in advance!
>
>

If you are willing to split an order, there may be a meat purveyor in your
area that will sell aged beef will-call.
I mentioned before the door-to-door sales of days gone by only to point out
their main pitch... the aged beef is where restaurants get that flavor. I
am sure those outfits have moved to internet sales, but the handling and
storage of beef is pretty touchy, especially when you have a considerable
investment at "steak". Being such a perishable product, I would work with a
supplier in the local area. They may even sell aged beef steaks cut
pre-portioned. It is not unheard of to simply ask to speak to the chef of
your favorite restaurant and ask directly who supplies their beef. Primal
cuts are not exactly refrigerator size pieces. But again, your local market
may even butcher for you, for a fee. It sort of depends exactly how much
you are will to go through to have on-hand at home.

As far as the flavor checks but the texture doesn't... in my opinion, a
perfectly done steak has a life of about 4 minutes. After it begins to cool
(and also carry-over cooking) a steak begins to dry and lose its perfection
rapidly. Your steaks grilled at home are more likely plated and sitting
before you within that time. In a restaurant it is less likely, even if it
was kept under warming lamps. Meat is usually the last item plated. A
perfect steak just doesn't hold.

"Me" > wrote in message
news:1104443936.bcc7b39b1e13b31c2313ac96189ab4e0@t eranews...
> It's the aging. Prime meat will get you nice marbling and stuff like that,
> but the taste that you're speaking of is from the dry aging that good
> restaurants do. Note that you really have to age the primal or subprimal,
> not individually cut steaks.
>
> Alton Brown does a nice discussion of how to age your meats at home on one
> of the "Good Eats" shows. It's one of the "Juicy Meats" series -- the one
> where he makes a beef roast.
>
>
> "dakota2112" > wrote in message
> oups.com...
> I've searched through this forum but I'm not able to find a conclusive
> answer.
>
> Let me explain. Firstly, I'm very picky about my steaks. In fact, I
> very rarely order a steak at a restaurant, because frankly they never
> hold a candle to the steaks I grill at home. Of course I'm not talking
> about what some people consider "real" steakhouses, I'm talking about
> the standard places like Outback, Lone Star, et al.
>
> I grill my steaks in a very particular way, with the end result being a
> charred outside and VERY pink & juicy inside, and I prefer my grilled
> steaks over the aforementioned restaurant steaks hands down in just
> about every category (doneness, juiciness, consistency, overall taste,
> etc). I can go into more detail about how I cook my steaks if
> necessary, but to save space, I'll hold off for now.
>
> HOWEVER...
>
> The one thing I have yet to figure out is, how do they get a restaurant
> steak to have "that taste"? I hope you know what I'm talking about.
> There is some particular kind of flavor that is present in almost any
> restaurant steak, regardless of where you get it or how you ordered it.
> It even has its own aroma. I will admit, I like that aspect of
> restaurant steaks. But unfortunately, it almost always comes down to a
> great aroma and that great initial taste, followed by the meat turning
> into a chewy, tasteless wad of rubber once you begin to chew.
>
> I'd like to add "that taste" to my grilled steak at home, since "that
> taste" is the one and only thing that's missing. I've tried, but I
> cannot reproduce it. I've used a hot cast iron skillet, I've tried
> numerous seasonings, liquid smoke, etc, and none of it produces that
> restaurant flavor. Some people say you have to use meat from a
> butcher, but I say noway, because those restaurant steaks having "that
> taste" usually have very poor texture and consistency. If butcher meat
> yields "that taste" + poor texture and consistency, then I'd rather
> continue with what I use (typically custom cut at Krogers, 1.5-2.0"
> thick). Other people say you have to cook it using methods ABC, or
> XYZ, or ABX, or AYZ, or XBC, or some other very subjective combination.
>
> Your comments please? Does anyone *know* for sure what specific
> spice, procedure, etc. is needed to produce "that taste"?
> Thanks in advance!
>
>

In article >,
Damsel in dis Dress > wrote:

> On Thu, 30 Dec 2004 20:24:07 -0600, Katra >
> wrote:
>
> >Ok...... it sounds wonderful, but this makes me wonder,
> >what is the difference between a brine and a marinade???
> >
> >For instance, I "marinate" beef, venison or emu strips in a higher solt
> >marinade prior to drying/making jerky.
> >
> >Does this mean I am brining it as opposed to marinating it???
>
> Don't quote me on this, but I think that brining generally involves soaking
> the meat in a salty solution which soaks into the meat, and that marinating
> just adds exterior flavor.
>
> Carol

Ok, but a lot of the brine recipes people are posting are adding things
other than salt. ;-)

That's why I asked.

Thanks!
--
K.

In article >,
Bubbabob > wrote:

> "Halvdan" > wrote:
>
> > This was an organic turkey. I used a 1 gallon of liquid to 1 cup of
> > salt. The meat was actually quite tender and not mushy. I've brined
> > other turkeys for varying amounts of time and have had some good
> > results. I brined a breast for about 4 hours in orange juice and salt,
> > that worked rather well. I've read that with fronzen or fresh turkeys
> > the ratio for an over night brining should be about 1/2 cup to one
> > gallon, I let my first turkey stay in a while longer since it was a
> > free range turkey. It's worth experimenting, at sometime I hope to
> > cure a turkey and hot smoke it.
> >
> >
>
> Was that whole gallon vinegar? That's what I envisioned based on the
> wording of your post. If it was diluted, that's another matter.
>
> The best chicken brine I've ever found is Vietnamese nuoc cham sauce,
> made from nuoc mam, garlic, sugar, chiles, water and lime juice. I
> usually give it 36-48 hours and then grill it over charcoal and some
> apple wood. The nuoc mam provides all of the necessary salt and the lime
> juice tenderizes the meat through acidity.

Ok, and I repeat my question from another thread...

Is this really "brining" or "marinating"???

The poultry marinades I use for BBQ'ing tend to be high in salt due to
their nature, and yes, the chicken IS always more tender and juicy.

Hmmmmmm.......
--
K.

Katra wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
>> On Thu, 30 Dec 2004 20:24:07 -0600, Katra
>> > wrote:
>>
>>> Ok...... it sounds wonderful, but this makes me wonder,
>>> what is the difference between a brine and a marinade???
>>>
>>> For instance, I "marinate" beef, venison or emu strips in a
>>> higher solt marinade prior to drying/making jerky.
>>>
>>> Does this mean I am brining it as opposed to marinating it???
>>
>> Don't quote me on this, but I think that brining generally
>> involves soaking the meat in a salty solution which soaks into
>> the meat, and that marinating just adds exterior flavor.
>>
>> Carol
>
> Ok, but a lot of the brine recipes people are posting are adding
> things other than salt. ;-)
>
> That's why I asked.
>
> Thanks!
> --
> K.

By definition, a brine *must* have salt.
Brines usually don't have oils in them because oil will interfere with the
osmotic process.
Brines generally don't have as strong acid content as marinades can have.
Marinating is usually done for a much shorter time since you aren't
relying on the osmotic action to take the liquid (and other flavorings)
into the cell structure of the meats.
Brining is done to add moisture *inside* the cellular structure of the
meat.

They are used similarly to add flavoring to the mass produced, lower fat
content meats/fowl that are generally available today.

If you are raising your own chickens, I wouldn't bother with either unless
you just wanted to try it to see what the taste would be like.

BOB
all of the above is strictly from memory, without looking up anything 'cuz
I understand it in my own mind and I don't feel like looking it all up but
if you want more information on brining I'll find some websites that have
much more information than you would ever want to know

Katra clucked:

> and yes, the chicken IS always more tender and juicy.
>
> Hmmmmmm.......


Isn't that *always* how Mr. Chicken prefers Ms.Chicken...???

;---p

--
Best
Greg.

In article . net>,
"Gregory Morrow" >
wrote:

>
> Katra clucked:
>
> > and yes, the chicken IS always more tender and juicy.
> >
> > Hmmmmmm.......
>
>
> Isn't that *always* how Mr. Chicken prefers Ms.Chicken...???
>
> ;---p
>
> --
> Best
> Greg.

I dunno, let's ask Sheldon!!!
--
K.

Katra wrote:
> " BOB" wrote:
>> Katra wrote:
>>> Damsel in dis Dress wrote:
>>>> MungBean wrote:
>>>>> Ok...... it sounds wonderful, but this makes me wonder,
>>>>> what is the difference between a brine and a marinade???
>>>>>
>>>>> For instance, I "marinate" beef, venison or emu strips in a
>>>>> higher solt marinade prior to drying/making jerky.
>>>>>
>>>>> Does this mean I am brining it as opposed to marinating it???
>>>>
>>>> Don't quote me on this, but I think that brining generally
>>>> involves soaking the meat in a salty solution which soaks into
>>>> the meat, and that marinating just adds exterior flavor.
>>>>
>>>> Carol
>>>
>>> Ok, but a lot of the brine recipes people are posting are adding
>>> things other than salt. ;-)
>>>
>>> That's why I asked.
>>>
>>> Thanks!
>>> --
>>> K.
>>
>> By definition, a brine *must* have salt.
>> Brines usually don't have oils in them because oil will interfere
>> with the osmotic process.
>> Brines generally don't have as strong acid content as marinades
>> can have. Marinating is usually done for a much shorter time
>> since you aren't relying on the osmotic action to take the liquid
>> (and other flavorings) into the cell structure of the meats.
>> Brining is done to add moisture *inside* the cellular structure
>> of the meat.
>>
>> They are used similarly to add flavoring to the mass produced,
>> lower fat content meats/fowl that are generally available today.
>>
>> If you are raising your own chickens, I wouldn't bother with
>> either unless you just wanted to try it to see what the taste
>> would be like.
>>
>> BOB
>> all of the above is strictly from memory, without looking up
>> anything 'cuz I understand it in my own mind and I don't feel
>> like looking it all up but if you want more information on
>> brining I'll find some websites that have much more information
>> than you would ever want to know
>>
>>
>
> That's ok. :-)
> It just looked like it was getting to be a bit of a gray area here
> from the recipes being posted!
>
> I don't always use olive oil in my marinades, and I like to plan
> ahead and soak stuff overnight when I do.
>
> Thanks!!!
> --
> K.

Found a simple one. Scroll down to Chapter 2 for the quick-and-easy
answer to your question.

http://www.cookshack.com/barbeque_gu...#_Toc528293321

BOB

Katra wrote:
> " BOB" wrote:
>> Katra wrote:
>>> Damsel in dis Dress wrote:
>>>> MungBean wrote:
>>>>> Ok...... it sounds wonderful, but this makes me wonder,
>>>>> what is the difference between a brine and a marinade???
>>>>>
>>>>> For instance, I "marinate" beef, venison or emu strips in a
>>>>> higher solt marinade prior to drying/making jerky.
>>>>>
>>>>> Does this mean I am brining it as opposed to marinating it???
>>>>
>>>> Don't quote me on this, but I think that brining generally
>>>> involves soaking the meat in a salty solution which soaks into
>>>> the meat, and that marinating just adds exterior flavor.
>>>>
>>>> Carol
>>>
>>> Ok, but a lot of the brine recipes people are posting are adding
>>> things other than salt. ;-)
>>>
>>> That's why I asked.
>>>
>>> Thanks!
>>> --
>>> K.
>>
>> By definition, a brine *must* have salt.
>> Brines usually don't have oils in them because oil will interfere
>> with the osmotic process.
>> Brines generally don't have as strong acid content as marinades
>> can have. Marinating is usually done for a much shorter time
>> since you aren't relying on the osmotic action to take the liquid
>> (and other flavorings) into the cell structure of the meats.
>> Brining is done to add moisture *inside* the cellular structure
>> of the meat.
>>
>> They are used similarly to add flavoring to the mass produced,
>> lower fat content meats/fowl that are generally available today.
>>
>> If you are raising your own chickens, I wouldn't bother with
>> either unless you just wanted to try it to see what the taste
>> would be like.
>>
>> BOB
>> all of the above is strictly from memory, without looking up
>> anything 'cuz I understand it in my own mind and I don't feel
>> like looking it all up but if you want more information on
>> brining I'll find some websites that have much more information
>> than you would ever want to know
>>
>>
>
> That's ok. :-)
> It just looked like it was getting to be a bit of a gray area here
> from the recipes being posted!
>
> I don't always use olive oil in my marinades, and I like to plan
> ahead and soak stuff overnight when I do.
>
> Thanks!!!
> --
> K.

Found a simple one. Scroll down to Chapter 2 for the quick-and-easy
answer to your question.

http://www.cookshack.com/barbeque_gu...#_Toc528293321

BOB

In article >,
" BOB" > wrote:

> Katra wrote:
> > " BOB" wrote:
> >> Katra wrote:
> >>> Damsel in dis Dress wrote:
> >>>> MungBean wrote:
> >>>>> Ok...... it sounds wonderful, but this makes me wonder,
> >>>>> what is the difference between a brine and a marinade???
> >>>>>
> >>>>> For instance, I "marinate" beef, venison or emu strips in a
> >>>>> higher solt marinade prior to drying/making jerky.
> >>>>>
> >>>>> Does this mean I am brining it as opposed to marinating it???
> >>>>
> >>>> Don't quote me on this, but I think that brining generally
> >>>> involves soaking the meat in a salty solution which soaks into
> >>>> the meat, and that marinating just adds exterior flavor.
> >>>>
> >>>> Carol
> >>>
> >>> Ok, but a lot of the brine recipes people are posting are adding
> >>> things other than salt. ;-)
> >>>
> >>> That's why I asked.
> >>>
> >>> Thanks!
> >>> --
> >>> K.
> >>
> >> By definition, a brine *must* have salt.
> >> Brines usually don't have oils in them because oil will interfere
> >> with the osmotic process.
> >> Brines generally don't have as strong acid content as marinades
> >> can have. Marinating is usually done for a much shorter time
> >> since you aren't relying on the osmotic action to take the liquid
> >> (and other flavorings) into the cell structure of the meats.
> >> Brining is done to add moisture *inside* the cellular structure
> >> of the meat.
> >>
> >> They are used similarly to add flavoring to the mass produced,
> >> lower fat content meats/fowl that are generally available today.
> >>
> >> If you are raising your own chickens, I wouldn't bother with
> >> either unless you just wanted to try it to see what the taste
> >> would be like.
> >>
> >> BOB
> >> all of the above is strictly from memory, without looking up
> >> anything 'cuz I understand it in my own mind and I don't feel
> >> like looking it all up but if you want more information on
> >> brining I'll find some websites that have much more information
> >> than you would ever want to know
> >>
> >>
> >
> > That's ok. :-)
> > It just looked like it was getting to be a bit of a gray area here
> > from the recipes being posted!
> >
> > I don't always use olive oil in my marinades, and I like to plan
> > ahead and soak stuff overnight when I do.
> >
> > Thanks!!!
> > --
> > K.
>
> Found a simple one. Scroll down to Chapter 2 for the quick-and-easy
> answer to your question.
>
> http://www.cookshack.com/barbeque_gu...#_Toc528293321
>
> BOB
>
>

Cool, I bookmarked that page thank you!
I have yet to ever actually try brining, but it's on my list of things
to try.

This did answer nicely:

Chapter 2 * Common Questions and Answers about Brining.
*
Below are some of the questions I¹ve been asked about Brining.* Do you
have any?* Send me e-mail at
*
Question:* "What's the difference between brining and marinating?"
Answer:** Brining involves salt and osmosis to exchange the fluid in the
brine with the water inside the meat.* Marinating used acidity to break
down the texture of the meat.* You can actually do both if your marinate
has salt in it.
*
Question:* Can I adjust the amount of salt in the brine without
affecting the brining process?
Answer:** Yes.* As long as you follow the basic and have a salty
solution, Osmosis will have the desired effect.* Although if you adjust
it below 1 cup or 3Ž4 cup, you¹re just ³soaking² in salt water, not
brining.* Just because a brine has salt in it, however, doesn¹t mean
you¹re going to get a salty end product.* Try two things.*
One: rinse the meat really well to get the salt off the outside
(remember, Osmosis puts the salt solution inside so you¹re not washing
off the flavors).*
Two: add a sugar (white, turbinado, brown) to your solution to cut the
salt, try for example 2/3 cup of Kosher salt and 2/3 cup of white sugar
to a gallon of water.
I recommend starting with a recipe and it¹s amount of salt, try these
two tricks and see if that gives you the desire effect.* Remember
brining requires a specific concentration of salt to water.* Don¹t cut
back too far.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
" BOB" > wrote:

> Katra wrote:
> > " BOB" wrote:
> >> Katra wrote:
> >>> Damsel in dis Dress wrote:
> >>>> MungBean wrote:
> >>>>> Ok...... it sounds wonderful, but this makes me wonder,
> >>>>> what is the difference between a brine and a marinade???
> >>>>>
> >>>>> For instance, I "marinate" beef, venison or emu strips in a
> >>>>> higher solt marinade prior to drying/making jerky.
> >>>>>
> >>>>> Does this mean I am brining it as opposed to marinating it???
> >>>>
> >>>> Don't quote me on this, but I think that brining generally
> >>>> involves soaking the meat in a salty solution which soaks into
> >>>> the meat, and that marinating just adds exterior flavor.
> >>>>
> >>>> Carol
> >>>
> >>> Ok, but a lot of the brine recipes people are posting are adding
> >>> things other than salt. ;-)
> >>>
> >>> That's why I asked.
> >>>
> >>> Thanks!
> >>> --
> >>> K.
> >>
> >> By definition, a brine *must* have salt.
> >> Brines usually don't have oils in them because oil will interfere
> >> with the osmotic process.
> >> Brines generally don't have as strong acid content as marinades
> >> can have. Marinating is usually done for a much shorter time
> >> since you aren't relying on the osmotic action to take the liquid
> >> (and other flavorings) into the cell structure of the meats.
> >> Brining is done to add moisture *inside* the cellular structure
> >> of the meat.
> >>
> >> They are used similarly to add flavoring to the mass produced,
> >> lower fat content meats/fowl that are generally available today.
> >>
> >> If you are raising your own chickens, I wouldn't bother with
> >> either unless you just wanted to try it to see what the taste
> >> would be like.
> >>
> >> BOB
> >> all of the above is strictly from memory, without looking up
> >> anything 'cuz I understand it in my own mind and I don't feel
> >> like looking it all up but if you want more information on
> >> brining I'll find some websites that have much more information
> >> than you would ever want to know
> >>
> >>
> >
> > That's ok. :-)
> > It just looked like it was getting to be a bit of a gray area here
> > from the recipes being posted!
> >
> > I don't always use olive oil in my marinades, and I like to plan
> > ahead and soak stuff overnight when I do.
> >
> > Thanks!!!
> > --
> > K.
>
> Found a simple one. Scroll down to Chapter 2 for the quick-and-easy
> answer to your question.
>
> http://www.cookshack.com/barbeque_gu...#_Toc528293321
>
> BOB
>
>

Cool, I bookmarked that page thank you!
I have yet to ever actually try brining, but it's on my list of things
to try.

This did answer nicely:

Chapter 2 * Common Questions and Answers about Brining.
*
Below are some of the questions I¹ve been asked about Brining.* Do you
have any?* Send me e-mail at
*
Question:* "What's the difference between brining and marinating?"
Answer:** Brining involves salt and osmosis to exchange the fluid in the
brine with the water inside the meat.* Marinating used acidity to break
down the texture of the meat.* You can actually do both if your marinate
has salt in it.
*
Question:* Can I adjust the amount of salt in the brine without
affecting the brining process?
Answer:** Yes.* As long as you follow the basic and have a salty
solution, Osmosis will have the desired effect.* Although if you adjust
it below 1 cup or 3Ž4 cup, you¹re just ³soaking² in salt water, not
brining.* Just because a brine has salt in it, however, doesn¹t mean
you¹re going to get a salty end product.* Try two things.*
One: rinse the meat really well to get the salt off the outside
(remember, Osmosis puts the salt solution inside so you¹re not washing
off the flavors).*
Two: add a sugar (white, turbinado, brown) to your solution to cut the
salt, try for example 2/3 cup of Kosher salt and 2/3 cup of white sugar
to a gallon of water.
I recommend starting with a recipe and it¹s amount of salt, try these
two tricks and see if that gives you the desire effect.* Remember
brining requires a specific concentration of salt to water.* Don¹t cut
back too far.

--
K.

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In article >,
Bubbabob > wrote:

> I imagine that brining would help emu since it's so dry, lean and tough.

Only if it's an older bird,
and only if you over-cook it.

Emu and Ostrich both need to be served _RARE_!!!

Then it's every bit as good as venison.
--
K.

"Bubbabob" > wrote in message
. 3.30...
> "Halvdan" > wrote:
>
>> This was an organic turkey. I used a 1 gallon of liquid to 1 cup of
>> salt. The meat was actually quite tender and not mushy. I've brined
>> other turkeys for varying amounts of time and have had some good
>> results. I brined a breast for about 4 hours in orange juice and salt,
>> that worked rather well. I've read that with fronzen or fresh turkeys
>> the ratio for an over night brining should be about 1/2 cup to one
>> gallon, I let my first turkey stay in a while longer since it was a
>> free range turkey. It's worth experimenting, at sometime I hope to
>> cure a turkey and hot smoke it.
>>
>>
>
> Was that whole gallon vinegar? That's what I envisioned based on the
> wording of your post. If it was diluted, that's another matter.


What vinegar? The first post said apple cider, this one says orange juice.

"Bubbabob" > wrote in message
. 3.30...
> "Halvdan" > wrote:
>
>> This was an organic turkey. I used a 1 gallon of liquid to 1 cup of
>> salt. The meat was actually quite tender and not mushy. I've brined
>> other turkeys for varying amounts of time and have had some good
>> results. I brined a breast for about 4 hours in orange juice and salt,
>> that worked rather well. I've read that with fronzen or fresh turkeys
>> the ratio for an over night brining should be about 1/2 cup to one
>> gallon, I let my first turkey stay in a while longer since it was a
>> free range turkey. It's worth experimenting, at sometime I hope to
>> cure a turkey and hot smoke it.
>>
>>
>
> Was that whole gallon vinegar? That's what I envisioned based on the
> wording of your post. If it was diluted, that's another matter.


What vinegar? The first post said apple cider, this one says orange juice.