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Q&A for How to Make a Basic Brine
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QuestionWhat advice do you have for properly brining pork chops before cooking them?Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.Brine is all about ratios. 1/4 cup (4 tablespoons) of salt to 1 quart (4 cups) of cool water. If you have time, heating the brine solution and then letting it cool before pouring it over the meat helps to get more flavor, especially if you are using spices. Lay the pork chops in a single layer in a shallow dish (like a lasagna pan) and then pour the brine over the top. Let this sit from 1/2 hour to 2 hours before cooking.
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QuestionCan brine water be used to increase the shelf life of mushrooms?Community AnswerSalted water, or even vinegar, doesn't really help with mushroom. Try adding lemon juice to the water, or ascorbic acid (easy to find), and they will preserve much better.
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QuestionHow do I figure out how much kosher salt and brown sugar I need for the brine based on the amount of pork?Community AnswerFigure out how much water is needed to cover the meat to start. Then its 1 cup of salt ands sugar per gallon.
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QuestionHow do I make bacon from fresh pork belly?Community AnswerIf you want fresh, you slaughter the pig and take the meat into the butcher shop so they can cut it into thin slices.
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Questionis a 2 day brine to much?Community AnswerIf you brine for over two days, the item would be too salty. Two days is perfect.
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QuestionShould I rinse brine off meat?Community AnswerYes, rinse the meat, then pat dry before cooking. Do not season with salt before or during cooking.
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