Basic brine for grilled or roasted meat-In keeping our fingers on the pulse of culinary trends, so to speak, the idea of brining proteins and meats has really been hot as of late. Having been cooking professionally as long as we have, this is really not something new to us, so allow us to show you how, and also, why it's done!
Why Brine For Grilled Meat?
Why all of the fuss about brining meat, you say? It may be an extra step, but trust me, if you try it out, you'll never look back. There are many reasons to brine meats, and a lot of science to back them up. It imparts flavor and tenderness in your finished product in ways that no other method can achieve. This is accomplished by the combination of what the salt and the water in combination do to the protein on a molecular level. The seasoning properties of the salt are carried into the meat by the water, while the water is additionally absorbed by the virtue of the salt. The protein is also slightly dissolved by the combination. These two reactions result in uniform savory seasoning through out, and increasing the tenderness and juiciness in the end. Ok, enough science for now, we'll get on with it!
- quality scale
- large stock pot, at least 1 gallon
- 2 gallon or larger food storage container
- measuring spoons
- measuring cup
Basic Brine For Grilled Meat
- 1 stock pot 1 gallon size
- 1 Chef Knife
- 1 Large storage container 2 gallon or larger
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 Scale
- 1 probe thermometer
- ½ cup salt
- ¼ cup white granulated sugar
- 7 cup water
- 1 tbsp. chili flakes
- 1 each lemon approximately 8 ounces by weight
- 2 pound ice
- 4.5 pound meat chicken wings in this case
- combine the first 6 ingredients in the stock pot, squeezing the lemon before dropping it in
- bring to a boil over high heat
- put ice into large storage container
- pour hot brine into the container with the ice
- place container into fridge until probe thermometer reads below 60 degrees
- add refrigerated meat to container and put back into the fridge
- allow to brine for 2 hours before removing meat to cook
If an item is brined for way too long, it will make the meat mushy or mealy in texture. It's best to err on the side of caution with this, and soak only as little as needed, not longer. If longer is needed, you can always extend it next time without ruining anything.
Additional salt should not be needed to be applied to brined items, only other seasonings as seen appropriate.
Storage of Brine For Grilled Meat
The finished brine can be stored under refrigeration for up to 12 days. Once it is used, it must be discarded, using it again can risk food born illness.