Recipes tagged with « Brining »
Basic Turkey Brine Twist
Quick brine method for a whole turkey using reduced salt and altered spice profile. Incorporates rosemary and crushed peppercorns replacing oregano and bay leaves. Adjusted water ratios and slightly shorter boil time to keep flavors sharp yet balanced. Emphasis on proper cooling and submersion techniques for even seasoning. Practical tips on ingredient swaps and troubleshooting brining bags leaking or turkey floating. Adaptable to various vessel sizes and fridge setups. Brining time shifted to 20 hours for better moisture retention without over-salting. Rinse properly post-brine to avoid tough skin. Functional, straightforward, effective.
Herb Citrus Brined Pork Chops
Pork chops soaked in a citrus-herb brine to boost juiciness and flavor without sogginess. Classic salt-sugar base shifted with tamari soy sauce and fresh lime slices for a twist. Bay leaves swapped out for star anise for subtle complexity. Brining time shortened slightly to avoid rubbery texture while still tenderizing. Browned in olive oil with herb butter made from tarragon, thyme, and chives. Visual browning cues and aroma guides help hit that elusive perfect sear and internal doneness. Practical tips for brine sub-ins, managing pork thickness, and resting chops ensure reliable results every time.
Holiday Turkey Roast
A brined and stuffed turkey roast with a fruit-infused pork filling and robust fortified wine sauce. The main protein is lightly brined to retain moisture, then opened flat, spread with a mixed sweet-savory farce, rolled, tied, and roasted until the internal temperature hits the safe threshold. The cooking juices form the base of a thickened pan sauce elevated with aromatics and fortified wine. Ideal for holiday tables where turkey needs a fresh twist. Serve with classic sides like mashed potatoes or green beans to balance the rich flavors.