| Tom or Mary |
If I brine a piece of meat, and then want to marinate it do I do it
separately or does marinating accomplish the same thing as brining. Does
anyone brine fish? I have a list of times for brining, but there is not any
for fish.
Thanks
Tom
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| Brick |
On 6-Jul-2005, "Tom or Mary" <tombates@city-net.com> wrote:
> f I brine a piece of meat, and then want to marinate it do I do it
> separately or does marinating accomplish the same thing as brining. Does
> anyone brine fish? I have a list of times for brining, but there is not
> any
> for fish.
>
> Thanks
>
> Tom
Brine large chunks of meat, marinate small ones. Never do both to the same
piece of meat. I'd never brine or marinate a T-Bone or a sirloin. Brined
birds
are different from unbrined birds, but not necessarily better. Corned beef
is brined, not marinated. Fajitas are marinated, not brined.
It sounds like you might be trying to experiment without first mastering the
basics. Bad move. Not to worry. It's human nature to try rushing straight to
the end without mastering the steps along the way. Unfortunately, you
cannot reach the end without mastering the supporting steps.
--
The BrickŪ said that (Work harder; millions on welfare depend on you. )
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| Sheldon |
Tom or Mary wrote:
> If I brine a piece of meat, and then want to marinate it do I do it
> separately or does marinating accomplish the same thing as brining. Does
> anyone brine fish? I have a list of times for brining, but there is not any
> for fish.
Prolly more fish brined than all other brining combined... kind oF A
natural leap, considering all theceans are brine.... aintcha ever hoid
of pickled herring. Yoose lucky I can't tolerate much salt anymore,
right now I'd kill for a plateful of matjes herring. Yoose can keep
yer fercoctah anchovies... a REAL caesar salad is with matjes, lots of
it, big chunks. I don't believe someone got famous for anchovy with
romaine.
Sheldon
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| Sheldon |
Tom or Mary wrote:
> does marinating accomplish the same thing as brining.
Brining (pickling with salt) is a method used for preserving.
Marinating is a method used to add flavor and/or tenderize. People who
talk about brining chicken, pork, etc. are mispeaking/confusing
terms/just plain confused, technically they are *macerating*
(simultaneously brining and marinating). Macerating was mostly
reserved for processing fruit but the process has in recent times been
often applied to meats, essentially drawing out moisture while adding
flavorings within a medium that somewhat retards spoilage... whereby
meat is partiallly preserved, moderately tenderized, and mildly
flavored. Some seem to think it's a good thing, I don't because I
prefer the flavor and texture of those particular meats in their
unadulterated state, or when treated by a more conventional process,
smoking. I honestly don't understand taking a percectly good piece of
pork and partially digesting it prior to cooking... if the meat is
worth eating to begin with why not go straight to cooking.... obviously
these folks are purchasing meats of such low quality that they need to
be partially digested and flavor added before they're cooked so that
the results are suitiable for human consumption.
Sheldon
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