ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Too much brining

Tips and Tricks - Cooking
ADVERTISEMENT
From my experience in the world of culinary arts I have always found that recipes which call for brining do suggest that meats not be brined for over 24 hours. Since almost every recipe that I have used for brining suggests no more than twenty-four hours, and a minimum of two to four hours, along with the generous use of salt and/or acids I would not recommend brining for more than twenty-four hours. With such an intense quantity of ingredients I think that brining holds a much different purpose than a marinade which can be left for as long as the life of the ingredients. That purpose being to enhance the flavor and dexterity of your dish.
Peace,
JD
MsgID: 215125
Shared by: Jon Diamond; ATL
In reply to: ISO: Brining-Can it be TOO Much?
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Brining-Can it be TOO Much?
  alec miran maryland
2 Recipe(tried): Too much brining
  Jon Diamond; ATL
ADVERTISEMENT
Random Recipes
  • Loves BBQ Beans
  • Loves used 6 (64oz each) cans of white beans cooked, 3or 4 gallons tomato puree, 2 Quarts brown sugar, and a pre-packaged spice mix, looked like salt pepper maybe some chile powder and god knows what - about 2 handfuls. ...
  • Pasta and Salmon Salad
  • PASTA AND SALMON SALAD 1/2 lb. small shell pasta 1/2 lb. can salmon, drained and flaked, bones discarded 1 green bell pepper, seeded and chopped 2/3 cup thinly sliced celery 1/2 cup chopped red onion 3/4 cup fat-fr...
  • Mini Cheeseburgers (using onion soup mix)
  • MINI CHEESEBURGERS 1 pound lean ground beef 1 packet dry onion soup mix 1 cup shredded cheddar cheese 1 dozen bakery dinner rolls Assorted condiments including cheese slices Combine the ground beef with onion soup mi...
  • Shrimp and Squash Casserole (A Taste of the South)
  • SHRIMP AND SQUASH CASSEROLE 6 tablespoons unsalted butter or margarine 1 large onion, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 3 large garlic cloves, minced 1 1/2 teaspoons dried l...
ADVERTISEMENT
  • Salt and Pepper Beef Roast (using chuck roast)
  • SALT AND PEPPER BEEF ROAST 4 to 6 pounds boned tied beef cross rib (chuck) roast 1/4 cup plus 1 1/2 teaspoons coarse salt, divided use 1/4 cup sugar 2 tablespoons coarse-ground pepper* 1/2 cup prepared horseradish Ri...
  • Thai Coffee Ice Cream (ice cream maker)
  • THAI COFFEE ICE CREAM "This is the type of ice cream that I eat straight out of the tub. Under the table, in a dark closet or hiding under the bed covers. So I don't have to share. Need I say more?" 5 tablespoons plu...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Too much brining
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!