gloryjoy
Pearl Clutcher
Posts: 3,332 
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Post by gloryjoy on Jul 30, 2014 14:37:57 GMT
I just have to say if you haven't tried it yet, you must!
I've been reading the threads and was meaning to try it. Will say I was a little skeptical but I've learnt a lot of things from 2Peas over the years so yesterday I finally got them thawed out and had enough time to brine them for 4 hours.
Threw them on the grill, turned out excellent! This will go into my meal rotation. |
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Post by anonrefugee on Jul 30, 2014 15:15:38 GMT
Timely, I was about to google. I've got thick chops, should I brine them? How long?
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peppermintpatty
Pearl Clutcher
Refupea #1345
Posts: 3,947
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Post by peppermintpatty on Jul 30, 2014 15:18:29 GMT
I did them earlier this week. They were very juicy (as juicy as pork chops can really be). I substituted some of the water for apple cider vinegar and threw them on the grill. I forgot to put a rub on them. The family seemed to like them.
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gloryjoy
Pearl Clutcher
Posts: 3,332
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Post by gloryjoy on Jul 30, 2014 15:22:57 GMT
Timely, I was about to google. I've got thick chops, should I brine them? How long? I brined them for 4 hours.
I followed what someone said here, 1 cup water, 1 tbsp. sugar and 1 tbsp. salt per porkchop. I had 4 porkchops. Only thing I did different was I used half apple juice, half water. Next time I will get some apple cider vinegar.
I just brushed some barbecue sauce on mine. |
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Post by delilahtwo on Jul 30, 2014 16:01:20 GMT
Can this be posted into recipes please?
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Post by deshacrafts on Jul 30, 2014 17:20:12 GMT
I want to try this. So many people have said how good they were after brining. I also want to try brining my boneless chicken breasts.
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peppermintpatty
Pearl Clutcher
Refupea #1345
Posts: 3,947
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Post by peppermintpatty on Jul 30, 2014 17:22:47 GMT
I did 4 porkchops - 4 cups water or combination of water and apple cider, 4 tbs sugar and 4 tbs salt. Brined them for 4 hours, rinse and cook.
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Post by elaine on Jul 30, 2014 17:43:25 GMT
Can this be posted into recipes please? It is! Cindi/cmpeter started a thread there in mains a couple of weeks ago. I just added to it. |
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Post by delilahtwo on Jul 31, 2014 15:31:32 GMT
Thanks! I looked before and couldn't find it.
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SweetieBsMom
Pearl Clutcher
Posts: 4,741
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Post by SweetieBsMom on Jul 31, 2014 16:02:29 GMT
I want to try this. So many people have said how good they were after brining. I also want to try brining my boneless chicken breasts. I brine chicken breasts every week for chicken salad, chicken sandwiches or chicken for salad. I also brine chicken thighs too. |
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Deleted
Posts: 0
Oct 6, 2024 22:41:00 GMT
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Post by Deleted on Jul 31, 2014 16:09:57 GMT
Wouldn't this be the same as marinating them? I usually make a marinade out of oil, soy sauce, Worcestershire sauce, and seasonings.
If brining them is even better than marinating I definitely want to try it!
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Post by elaine on Jul 31, 2014 17:07:18 GMT
Wouldn't this be the same as marinating them? I usually make a marinade out of oil, soy sauce, Worcestershire sauce, and seasonings. If brining them is even better than marinating I definitely want to try it! Marinades stay mostly on the outer layers of the meat, with a brine, the salty liquid is absorbed throughout the whole cut of meat. Marinades are about adding flavor and some tenderizing, brines are about increasing the moisture in the meat/poultry to keep it juicy while cooking. |
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Deleted
Posts: 0
Oct 6, 2024 22:41:00 GMT
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Post by Deleted on Jul 31, 2014 17:38:25 GMT
Something new to try! Thanks for the info!
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