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	Brining - Wikipedia, the free encyclopedia
		In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.
		Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation.
		The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes.
	en.wikipedia.org /wiki/Brining (321 words)

	Cooking Light - Brining with Bruce Aidells
		Brining is simply a matter of soaking meat in a saltwater solution, but it will ensure that you will never cook another dried-out pork chop or chicken breast.
		The concentration of water and salt is greater in the brine than it is in the meat; the meat absorbs the brine until the concentration of water and salt is equal in the brine and in the meat.
		Brining is such an effective flavor enhancer that many producers of pork and poultry use some form of it to improve their products.
	www.cookinglight.com /cooking/print/0,14444,734675,00.html (794 words)

	Pork, Guidelines for Brining Pork
		Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked.
		Most brines start with water and salt —; traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt.
		Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.
	whatscookingamerica.net /Pork/BriningPork.htm (665 words)

	Brining How To - Part 8
		I once "over" brined some wings (got called out of town and they were in the brine 72 hours!!) which tasted a lot like ham but otherwise have had good success doing it.
		Anderson says some people brine shrimp for half an hour; she herself has begun soaking chicken parts in salted buttermilk before frying to get the benefits of brine with the tenderizing effect of the buttermilk.
		Brining is a form of wet curing, explains George Opalenck, associate professor at Johnson and Wales University in Rhode Island.
	www.bbq-porch.org /brining08.asp (3283 words)

	Brining Turkey - Allrecipes
		Brine is a mixture of water and salt; some recipes contain aromatic spices and sugar as well.
		The main logistical problem with brining is that you need a container that’s large enough to submerge your turkey in the brine, but will fit in your refrigerator.
		The basic ratio for turkey brine is two cups of kosher salt to two gallons of water.
	allrecipes.com /HowTo/Brining-Turkey/detail.aspx (369 words)

	Foster Farms
		Brining is a method of marinating in seasoned, salted water to increase the moisture content of the turkey.
		When done properly, brining makes the meat very juicy and if seasoning is added to the brining liquid, the flavors are trapped in the meat as well.
		Brine should be cold before adding the turkey or the meat will absorb too much salt.
	www.fosterfarms.com /cooking/turkey/brining.asp (366 words)

	Christian Chefs Fellowship - Culinary Articles - Curing & Brining
		Curing, brining, and salting in general are historically some of the most popular methods of preserving meats and fish.
		Brine curing is mixing the salt and seasonings with water to make a form of pickling liquid.
		This is quite different from the other curing and brining methods, as the salt and spices for this cure are mixed with the ground meat.
	www.christianchefs.org /newsletters/2004/09LSOTM.html (692 words)

	Brining a Turkey 101
		Brining is a simple way to infuse your turkey with flavor and produce a moist and tender bird.
		Brining is delicious alchemy between chemistry and time.
		Brining not only adds flavor and moisture to Thanksgiving’s golden icon, but to chicken and shrimp as well.
	www.wildoats.com /u/General100397 (238 words)

	Why Brining Keeps Meat So Moist (Site not responding. Last check: 2007-10-09)
		Of all the processes at work during brining, the most significant is salt's ability to denature proteins.
		For brining turkeys, I use a plastic turkey cooking bag that will completely enclose the turkey; the meat needs to be completely submerged.
		I put the bowl in the refrigerator (all meats should be refrigerated during brining) and let the meat soak for 12 to 24 hours.
	www.taunton.com /finecooking/pages/c00169.asp (991 words)

	Thanksgiving Brining
		To "brine" a turkey means to soak it for several hours, or overnight in a salt water bath in the refrigerator.
		Brining shouldn't affect the saltiness too much, however you may wish to "salt to taste" when making your gravy instead of adding the amount of salt the recipe calls for.
		There is no need to stir the brine or shift the turkey unless all parts of the turkey are not covered by the brine.
	www.geocities.com /justmecookin/thanksbrining.html (579 words)

	All About Brining - The Virtual Weber Bullet
		Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork and seafood.
		While traditional brining was meant to preserve meat, the purpose of flavor brining is to improve the flavor, texture, and moisture content of lean cuts of meat.
		The length of time meat soaks in a flavor brine depends on the type of meat and its size, as well as the amount of salt used in the brine--the saltier the brine mixture, the shorter the soaking time.
	www.virtualweberbullet.com /brining.html (2815 words)

	Bulk Up Through Brining \| The Jewish Exponent
		Since brining works from the outside in, the meat fibers closest to the surface are the ones that reap most of the benefits, and since these are the parts that tend to dry out most during cooking, even a short period of soaking can help.
		This brine happens to infuse whatever it touches with a fragrant base that can be made spicy, sweet, floral or cooling by adding a chile pepper to the mix, substituting honey for the sugar or by replacing the cilantro with freshly chopped mint.
		Orange-Fennel Brine, a medium-strength brine, is built to infuse fish, poultry and veal with the aromas and flavors of ProvenÃ§e.
	www.jewishexponent.com /article/3745 (1462 words)

	Brining (Site not responding. Last check: 2007-10-09)
		Brining foods in a saltwater mixture before you cook them ads flavor, tenderness and reduces cooking times.
		The most basic process of brining is to take approximately 1 cup of kosher salt (no iodine or other additives) to 1 gallon of water.
		Some chefs make brines much the way you would a soup, by adding cut up vegetables along with whole peppercorns, garlic cloves, diced onion and whatever else works well with the meat you are using.
	home.comcast.net /~madufresne/Tips/Brining_Food.htm (841 words)

	Cooking For Engineers - Kitchen Notes: Brining
		Brining is the soaking of meat in a solution of water and salt.
		The explanation for why brining works that I hear most often is that by surrounding the meat with salt water, salt and water are forced into the tissue through osmosis.
		In most cases, it's difficult to predict how fast the salt moves into the meat when you double or halve the salt in the brine, but it's worth experimenting with to have your brining "finish" at a time where you will be around to remove the meat from the brine.
	www.cookingforengineers.com /article.php?id=70 (4870 words)

	TurkeyHelp-from the editors of Cook's Illustrated
		Apart from a distaste for the meat brined in the weakest and strongest solutions, tasters found most permutations to be acceptable.
		And if you brine a turkey for only two or three hours, you won’t get all the benefits of brining (moisture retention, thoroughly seasoned meat, and a better ability to withstand hot oven temperatures, which is essential for crisp skin).
		After brining, rinsing, and patting the turkey dry, place the turkey breast-side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours.
	www.cooksillustrated.com /turkeyhelp/faq.asp (1807 words)

	Shaboom's Kitchen -- Back To Basics - The Brining Process
		Flavor brining also provides a temperature cushion during cooking--if you happen to overcook the meat a little, it will still be moist.
		One solution is to place brined poultry on a rack over a rimmed baking sheet, pat it dry with paper towels, and let it sit uncovered in the refrigerator for several hours.
		BRINE: In a large pitcher or bowl, combine all the brine ingredients except the pork.
	www.shaboomskitchen.com /basics/brine.html (2807 words)

	How To Brine Turkey, Guidelines for Brining Chicken and Turkey, Chicken Recipes
		Put the meat and brine directly in the cooler, then place Ziploc bags filled with ice or reusable gel packs into the brine solution.
		Another approach is to put the meat and brine into a turkey oven roasting bag inside the cooler, then pack ice or gel packs around the bag.
		Once brined, the poultry cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.
	whatscookingamerica.net /Poultry/BriningPoultry.htm (734 words)

	Turkey recipes, turkey preparation tips, low carb recipes, high protein food, heart healthy recipes, thanksgiving ...
		The brining process, water saturated with salt, is believed by some to be a favorable way to prepare turkey, resulting in a moister product.
		Since brining does not preserve poultry, the turkey must be kept below 40 degrees F throughout the entire brining process.
		If refrigerator space is limited, the brining process should be done with the use of ice packs to ensure the turkey stays below 40 degrees F during the brining time.
	www.eatturkey.com /consumer/cookinfo/brine.html (640 words)

	Create the Ultimate Thanksgiving Turkey with Victoria Taylor’s Brining Blends
		Brining, the process of curing poultry, meat or seafood by soaking it in a salty solution, is an easy way to ensure a moist and flavorful Thanksgiving turkey.
		Brining is a time-tested technique that has enjoyed a surge in popularity, touted as the secret to giving lean cuts of meat and seafood a moist and tender texture.
		Victoria Taylor describes the power of brining with her new blends developed specifically for this purpose: “My formulas use a clean-tasting sea salt from California, combined with Demerara sugar, and whole herbs and spices infused with aromatics such as rosemary oil, citrus oil and toasted sesame seed oil.
	www.emediawire.com /releases/2004/10/emw169221.htm (674 words)

	Article - Brining the Turkey
		Brined turkeys that are not self-basting (more about that later) are moister, better flavored and have a crisper skin than turkeys straight from the store.
		Just multiply the simple brining process by millions of commercially-sold turkeys, and you get an idea of the additional time and effort that would be required.
		Brining makes a real difference that you and those around your holiday table will appreciate, and if you are striving for the perfect turkey this year, then brining is for you.
	www.texascooking.com /features/nov2005_turkey_brining.htm (670 words)

	Brining a Turkey for the Juiciest, Tastiest Turkey Ever -- Recipes from WCPO.com, the Web site of WCPO-TV in ... (Site not responding. Last check: 2007-10-09)
		You can brine in a extra large stock pot or you can line a clean bucket with a clean kitchen garbage bag and use that to brine your turkey in.
		If you do not have room in your refrigerator, you can brine the turkey in a clean container with the cold water and a weighted lid in a cool garage or basement or chest that will remain 40 degrees or colder the entire time of the brining.
		If you do not have room in your refrigerator to brine the turkey, you can put the turkey with a weighted lid on it in a cool basement or garage or ice chest that is 40 degrees or colder.
	www.wcpo.com /recipes/2003/11/23.html (1709 words)

	Brining Meat - The Complete Guide
		Brining meat seems to be a sort of "cooking secret" that many people still do not know anything about or use.
		Let me begin by explaining exactly what brining meat is and what it does then we will get into the how-to part of the equation.
		After the meat has brined for 10-12 hours take it out of the bucket, rinse the meat real well making sure there is no traces of salt left on the outside of the brining meat and discard the brine.
	www.smoking-meat.com /brining-meat.html (841 words)

	Morton® Salt - Meat Curing (Site not responding. Last check: 2007-10-09)
		Brine curing involves mixing the curing salt with water to make a sweet pickle solution.
		The meat is cured with this brine by injecting the brine using a meat pump or by soaking the meat for a specific time.
		Brine Curing - To prepare the brine, use non-corrosive bowls, such as plastic, glass or stainless steel.
	www.mortonsalt.com /consumer/products/meatcuring/index.htm (1249 words)

	Brining meats
		I have a question about brining pieces of chicken and pork, which I find stay much more moist (even on the grill) when I brine them.
		Brining, or soaking meat in a saltwater/seasoned water bath is an excellent way to add flavor and juiciness to the meat.
		While it’s in the brine, the meat cells absorb liquid and any flavoring you’ve used, carrying it deep into the meat.
	www.ochef.com /152.htm (404 words)

	Getting Started
		Brining comes from the root word "brine" meaning salt.
		Brining works with many types of meat, especially poultry.
		The flavor is magnified by the salt water penetrating the meat.
	webpages.charter.net /klynch67/bbq/brining.htm (335 words)

	Brining (Site not responding. Last check: 2007-10-09)
		A traditional method of preserving foods before the days of refrigeration, brining is a cooking technique that is regaining popularity.
		Chefs and home cooks alike are discovering that a good brine bath adds flavor and juiciness to pork, chicken, turkey and even shrimp.
		Submerge the food completely in the brine, using nonreactive containers or sealable plastic bags for smaller cuts, or a stainless-steel stockpot or clean plastic bin for large roasts and whole poultry.
	www.mdculpepper.org /Recipes/Brining_Tips/Brining.htm (254 words)

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