Brining, Wow!!!

Richard's ~JA~ said:

Because there are so many of you that are pros at brining,
no replies are expected here, but....

My first experience with Pastorio's brining instruction
gave the two thick, boneless pork slices that I'd wanted
chicken-fried the most wonderful tenderness and moisture
ever. I have quite a few more two-packs of thick boneless
in the freezer now that sure will not be used in any other
way. I was sceptical, but the overnight brine soak was
exactly the answer needed for port cuts that otherwise dry
out too much when fried. Thanks, Pastorio. You and JMcQ
are both my heros!

Anymore I never buy pork without the intention of brining
it...it's mighty good.

Last Sunday night I did a brined three - pound boneless
pork sirloin roast on top of the stove. Browned it in some
bacon grease (in my trusty old Screaming Yellow Zonkers -
colored Le Creuset dutch oven), then turned the heat down,
added some dark beer...it took no time at all to cook and I
made a nice mushroom gravy out of the pan
drippings...garlic mashed potatoes to accompany. It's
probably the best boneless pork roast I've ever done,
meltingly tender, juicy, with a bit of pink inside.
Ambrosia! And so simple to do on top of the stove....

I have a quart of the gravy stashed in the freezer...I'm
thinking of meatloaf for this next week ;-)

For veg I had some crinkle - cut carrot slices and some
sugar snap peas. Lightly sauteed in some oil (carrots first,
they take a bit longer to cook), then added a bit of orange
juice and a few drops of sesame oil...garnish with some
toasted sesame seeds. Nice, crisp, and citrus - ey, with a
bit of sesame taste....

Dessert was a big 'ole Nestle Crunch bar (split between
three of us)....

The movie selection that night was the 1964 Bette Davis
Southron - fried Gothic thriller _Hush, Hush, Sweet
Charlotte_....

--
Best Greg

Gregory Morrow said:

Richard's ~JA~ said:

Because there are so many of you that are pros at brining,
no replies are expected here, but....

My first experience with Pastorio's brining instruction
gave the two thick, boneless pork slices that I'd wanted
chicken-fried the most wonderful tenderness and moisture
ever. I have quite a few more two-packs of thick boneless
in the freezer now that sure will not be used in any other
way. I was sceptical, but the overnight brine soak was
exactly the answer needed for port cuts that otherwise dry
out too much when fried. Thanks, Pastorio. You and JMcQ
are both my heros!

Anymore I never buy pork without the intention of brining
it...it's mighty good.

If you buy good pork, that step would not be necessary.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

"alzelt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Gregory Morrow said:

Richard's ~JA~ said:

Because there are so many of you that are pros at
brining, no replies are expected here, but....

My first experience with Pastorio's brining instruction
gave the two thick, boneless pork slices that I'd wanted
chicken-fried the most wonderful tenderness and moisture
ever. I have quite a few more two-packs of thick
boneless in the freezer now that sure will not be used
in any other way. I was sceptical, but the overnight
brine soak was exactly the answer needed for port cuts
that otherwise dry out too much when fried. Thanks,
Pastorio. You and JMcQ are both my heros!

Anymore I never buy pork without the intention of
brining it...it's

mighty

Quoted message said:

Quoted message said:

good.

If you buy good pork, that step would not be necessary.
--
Alan

Many of us will totally diasagree with you. I've found any
pork bought (at least in regular markets, not counting fresh
from the farm since I've never had that) improves with
brining. Have you actually tried brining?

I saw a show about brining a turkey and cooking slow. I may
try that this year sometime, supposedly it keeps it from
drying out.

take care Liz

Hey! Look what "SCUBApix" <[email hidden]> wrote :

Quoted message said:

Many of us will totally diasagree with you. I've found any
pork bought (at least in regular markets, not counting
fresh from the farm since I've never had that) improves
with brining. Have you actually tried brining?

"SCUBApix" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Many of us will totally diasagree with you. I've found any
pork bought (at least in regular markets, not counting
fresh from the farm since I've

never

Quoted message said:

had that) improves with brining.

Alan said, "If you buy *good* pork..." (** are mine). I'm
guessing he's excluding any pork bought in "regular markets"
in that statement (and from past posts, I know Alan
regularly buys a whole pig from Farmer...John? Al? I can't
remember his name).

rona

--
"Do not meddle in the affairs of cats, for they are subtle and they will
[censored] upon your computer."
--Bruce Graham

SCUBApix said:

"alzelt" <[email hidden]> wrote in message
news:lvQ9c.32665$tY6.962482@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Gregory Morrow said:

Richard's ~JA~ wrote:

>Because there are so many of you that are pros at
>brining, no replies are expected here, but....
>
>My first experience with Pastorio's brining instruction
>gave the two thick, boneless pork slices that I'd wanted
>chicken-fried the most wonderful tenderness and moisture
>ever. I have quite a few more two-packs of thick
>boneless in the freezer now that sure will not be used
>in any other way. I was sceptical, but the overnight
>brine soak was exactly the answer needed for port cuts
>that otherwise dry out too much when fried. Thanks,
>Pastorio. You and JMcQ are both my heros!
>
Anymore I never buy pork without the intention of brining
it...it's mighty good.

If you buy good pork, that step would not be necessary.
--
Alan

Many of us will totally diasagree with you. I've found any
pork bought (at least in regular markets, not counting
fresh from the farm since I've never had that) improves
with brining. Have you actually tried brining?

I live in the country and get pork from farmers who raise
it. It's wonderfully fat like it was when I was a kid. Well-
fed and healthy. And it still benefits from brining. More
tender, more moist, cooks more quickly and gives a better
yield. What's not to like?

It's no more necessary to brine pork than it is to season it
any other way. Just improves it.

Pastorio

In article <[email hidden]>,

MisNomer said:

I saw a show about brining a turkey and cooking slow. I
may try that this year sometime, supposedly it keeps it
from drying out.

I started brining Thanksgiving turkeys about three years
ago. I'll never do without again. It absolutely does keep it
from drying out. Tastes better, too. Some say it cooks
faster; maybe, but I'm not sure.

Brined turkey breasts, slow-cooked on a closed grill, make
fabulous turkey sandwiches. If you can get "Dutch Crunch"
bread, be sure to try it toasted for superb sandwiches.
Turkey, mayo, lots of crisp lettuce. Yum.

I've not tried pork, but that's next on my list. Should I
brine a pork tenderloin before slicing, pounding, and
sauteeing?

Maybe even chicken for frying, too?

I use Alton Brown's brine recipe, FWIW.

Isaac

Rona Yuthasastrakosol said:

"SCUBApix" <[email hidden]> wrote in message -"]news:[email hidden]-
nexis.com...

Quoted message said:

Many of us will totally diasagree with you. I've found
any pork bought (at least in regular markets, not
counting fresh from the farm since I've

never

Quoted message said:

had that) improves with brining.

Alan said, "If you buy *good* pork..." (** are mine). I'm
guessing he's excluding any pork bought in "regular
markets" in that statement (and from past posts, I know
Alan regularly buys a whole pig from Farmer...John? Al? I
can't remember his name).

That is what I took him to mean. I buy pork at the
Greenmarket from an upstate farmer who grows a few
traditional pigs and a few "wild Boars."

They don't need anything done to them. I am now brining a
little fresh ham because I just thought to try it last
night, but I know it would have been beautiful anyway.

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk
breakwater light

SCUBApix said:

"alzelt" <[email hidden]> wrote in message
news:lvQ9c.32665$tY6.962482@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Gregory Morrow said:

Richard's ~JA~ wrote:

>Because there are so many of you that are pros at
>brining, no replies are expected here, but....
>
>My first experience with Pastorio's brining instruction
>gave the two thick, boneless pork slices that I'd wanted
>chicken-fried the most wonderful tenderness and moisture
>ever. I have quite a few more two-packs of thick
>boneless in the freezer now that sure will not be used
>in any other way. I was sceptical, but the overnight
>brine soak was exactly the answer needed for port cuts
>that otherwise dry out too much when fried. Thanks,
>Pastorio. You and JMcQ are both my heros!
>

Anymore I never buy pork without the intention of brining
it...it's

mighty

Quoted message said:

Quoted message said:

good.

If you buy good pork, that step would not be necessary.
--
Alan

Many of us will totally diasagree with you. I've found any
pork bought (at least in regular markets, not counting
fresh from the farm since I've never had that) improves
with brining. Have you actually tried brining?

Been brining pork and poultry for several years. I ceased
brining pork when I got my hands on some natural pork from
good markets. There is a huge difference. And I long ago
ceased brining poultry that is free range from Washington.

When people get in habits, they often forget the reasons
that drove them there in the first place.

Many of us have learned to abandon brining when we start
buying quality products.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Rona Yuthasastrakosol said:

"SCUBApix" <[email hidden]> wrote in message -"]news:[email hidden]-
nexis.com...

Quoted message said:

Many of us will totally diasagree with you. I've found any
pork bought (at least in regular markets, not counting
fresh from the farm since I've

never

Quoted message said:

had that) improves with brining.

Alan said, "If you buy *good* pork..." (** are mine). I'm
guessing he's excluding any pork bought in "regular
markets" in that statement (and from past posts, I know
Alan regularly buys a whole pig from Farmer...John? Al? I
can't remember his name).

rona

--
"Do not meddle in the affairs of cats, for they are subtle
and they will [censored] upon your computer."
-- Bruce Graham

From Vashon Island. Also buy pork products now at Whole
Foods. In fact, I just roasted a four rack pork roast.
Oh, so yummy.

Matter of fact, there is a growing trend (in the Northwest)
towards ditching the marginal needled pork(Wilson, et. al)
and going with natural pork products. QFC and Top Foods
dropped that needled crapola for good pork.

I would take it one step further, Rona, by stating that free
range chickens don't warrant brining either.

Sort of like cooking from back in the 50's and 60's when
pork and chicken were good tasting. (before chicken and
piggie factories).
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

I could be wrong but I thought brining was for slow
cooking...

My, and someone elses on the net, brine recipe is 1/4 cup
salt to 4 cups water.

take care Liz

Hey! Look what Isaac Wingfield <[email hidden]> wrote :

Quoted message said:

I started brining Thanksgiving turkeys about three years
ago. I'll never do without again. It absolutely does keep
it from drying out. Tastes better, too. Some say it cooks
faster; maybe, but I'm not sure.

Brined turkey breasts, slow-cooked on a closed grill, make
fabulous turkey sandwiches. If you can get "Dutch Crunch"
bread, be sure to try it toasted for superb sandwiches.
Turkey, mayo, lots of crisp lettuce. Yum.

I've not tried pork, but that's next on my list. Should I
brine a pork tenderloin before slicing, pounding, and
sauteeing?

Maybe even chicken for frying, too?

I use Alton Brown's brine recipe, FWIW.

Isaac

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

SCUBApix said:

"alzelt" <[email hidden]> wrote in
message news:lvQ9c.32665$tY6.962482@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Gregory Morrow wrote:

>Richard's ~JA~ wrote:
>
>>Because there are so many of you that are pros at
>>brining, no replies are expected here, but....
>>
>>My first experience with Pastorio's brining
>>instruction gave the two thick, boneless pork slices
>>that I'd wanted chicken-fried the most wonderful
>>tenderness and moisture ever. I have quite a few more
>>two-packs of thick boneless in the freezer now that
>>sure will not be used in any other way. I was
>>sceptical, but the overnight brine soak was exactly
>>the answer needed for port cuts that otherwise dry out
>>too much when fried. Thanks, Pastorio. You and JMcQ
>>are both my heros!
>>
>Anymore I never buy pork without the intention of
>brining it...it's mighty good.
>
If you buy good pork, that step would not be necessary.
--
Alan

Many of us will totally diasagree with you. I've found
any pork bought (at least in regular markets, not
counting fresh from the farm since I've never had that)
improves with brining. Have you actually tried brining?

I live in the country and get pork from farmers who raise
it. It's wonderfully fat like it was when I was a kid. Well-
fed and healthy. And it still benefits from brining. More
tender, more moist, cooks more quickly and gives a better
yield. What's not to like?

It's no more necessary to brine pork than it is to season
it any other way. Just improves it.

In some ways that's true depending on the preparation. The
sour-cream pork chops I make are very good and the chops
aren't brined before cooking.

However, just plain old pork chops benefit immensely from
brining. The supermarket pork you get today is bland because
they've bred animals that don't pack as much fat, and they
trim the heck out of it to get any left on the chops.

You know what they say about pork. It's the 'other'
white meat.

In rec.food.cooking said:

Last Sunday night I did a brined three - pound boneless
pork sirloin roast on top of the stove. Browned it in some
bacon grease (in my trusty old Screaming Yellow Zonkers -
colored Le Creuset dutch oven), then turned the heat down,
added some dark beer...it took no time at all to cook and
I made a nice mushroom gravy out of the pan
drippings...garlic mashed potatoes to accompany. It's
probably the best boneless pork roast I've ever done,
meltingly tender, juicy, with a bit of pink inside.
Ambrosia! And so simple to do on top of the stove....

Jeez. Sounds great.

Quoted message said:

For veg I had some crinkle - cut carrot slices and some
sugar snap peas. Lightly sauteed in some oil (carrots
first, they take a bit longer to cook), then added a bit
of orange juice and a few drops of sesame oil...garnish
with some toasted sesame seeds. Nice, crisp, and citrus -
ey, with a bit of sesame taste....

Wow. Simple, quick and yummy.

This kind of stuff is what I like to cook. You have a good
imagination, and use some ingredients in innovative ways. I
never would have imagined orange juice and sesame oil
together. I'm still having trouble getting my imagination to
wrap around it.

Quoted message said:

Dessert was a big 'ole Nestle Crunch bar (split between
three of us)....

You could have done better...

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

If you buy good pork, that step would not be necessary.

All that is "neccesary" is that it be somehow brought up to
temperature. I think the concept you are missing falls
somewhere in the region of "optimal".

--
...I'm an air-conditioned gypsy...

- The Who

Isaac Wingfield said:

I've not tried pork, but that's next on my list. Should I
brine a pork tenderloin before slicing, pounding, and
sauteeing? Maybe even chicken for frying, too? I use Alton
Brown's brine recipe, FWIW.

I don't think you really need to brine tenderloin because
its ver tender and cooks so quickly anyway. Don't overcook
it! I have used a grill marinade however for flavor. I
wouldn't brine chicken for frying, same reason (frying
chickens are young and tender anyway, right?) and might cool
off or dilute the fat or something. I do brine a whole
chicken for the beer chicken on the grill, but I use much
less salt than I've seen here. About half at least. Edrena

alzelt wrote:

[snippage]

Quoted message said:

Quoted message said:

Been brining pork and poultry for several years. I ceased
brining pork when I got my hands on some natural pork from
good markets. There is a huge difference. And I long ago
ceased brining poultry that is free range from Washington.

When people get in habits, they often forget the reasons
that drove them there in the first place.

Many of us have learned to abandon brining when we start
buying quality products.

Alan, where do you buy your pork? Whole Foods?

Thanks,

---jkb

--
Lisa: "Do we have any food that wasn't brutally
slaughtered?" Homer: "Well, I think the veal died of
loneliness."

Quoted message said:

In rec.food.cooking, alzelt

Quoted message said:

If you buy good pork, that step would not be necessary.

All that is "neccesary" is that it be somehow brought up
to temperature. I think the concept you are missing falls
somewhere in the region of "optimal".

I did not mention temperature in my posting. To what are you
referring?
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Jeff Bienstadt said:

alzelt wrote:

[snippage]

Quoted message said:

Been brining pork and poultry for several years. I ceased
brining pork when I got my hands on some natural pork from
good markets. There is a huge difference. And I long ago
ceased brining poultry that is free range from Washington.

When people get in habits, they often forget the reasons
that drove them there in the first place.

Many of us have learned to abandon brining when we start
buying quality products.

Alan, where do you buy your pork? Whole Foods?

Thanks,

---jkb

That is one of my sources, and one that is known nationally.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

MisNomer said:

I could be wrong but I thought brining was for slow
cooking...

My, and someone elses on the net, brine recipe is 1/4 cup
salt to 4 cups water.

take care Liz

Generally speaking, slow cooking (pork) was reseved for
lesser cuts. Slow cooking naturally breaks down the tissue,
offering up the most delicious meals of all. Brining is
illogical in this case. Brining is designed for that same
result, but reserving it for "better" cuts. Unfortunately,
in today's world, better cuts have been engineered less fat,
and more tough; hence the brining.

The utter absurdity is when supermarkets carry all their
cuts of pork brined, including ribs and butts, the very cuts
designed for long and slow cooking. Go figure.

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener