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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-12-2012, 11:04 AM | #1 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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The Science Behind Brining
This is a very detailed, in-depth breakdown of the brining process and what goes into making a successful brine.
https://www.stellaculinary.com/podca...-resource-page Hopefully you will find it useful. Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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Thanks from: ---> |
12-12-2012, 11:20 AM | #2 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Personally, I LOVE this kind of stuff. Thanks for posting this.
Rather than just doing it because I was told that it works and that I should do it, I'd MUCH rather understand WHY it works and HOW it works. Just like with anything else (faith, science, my job, whatever) once I understand WHY something works, I can better apply that to my personal experiences. I mean even a simple thing like BBQ itself.....when I started I did what others here said worked. That was great to start with. But when I learned WHY things like low & slow, hot & fast, grilling vs smoking, cold smoking vs hot smoking, marinating vs injecting, etc worked like they did, then THAT opened up a whole new world of experimentation, learning and FUN that better enabled me to grow as a cook. Thanks again.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
12-12-2012, 11:41 AM | #3 | |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Quote:
Interestingly enough it was the current TD that led me to look for something like this. I want to incorporate a maple syrup based liqueur in the brine I was thinking of using. Of course I wanted to figure out what quantity would be best. Brian
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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Thanks from:---> |
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