:     Re(2): Problems with Cook's Illustrated Magazine's recommendations about brining
Name:        saucyknave
Posted:      July 30, 2002 at 11:20:32
 
In Reply To: Re(1): Problems with Cook's Illustrated Magazine's recommendations about brining
             Posted by foodfirst on July 30, 2002 at 00:58:30

Message:     
 I too brined the holiday bird with great results: my son, not given to hyperbolic compliments, declared it the best he'd ever had. But in addition to the salt and sugar/honey, I added a bunch of herbs, lemon, many spices, based on Patrick O'Connelll's recipe (sorry, don't recall where I found it). Each time I do it, the ingredients vary somewhat depending on what's available. I post the ingredients for 1 gallon of water in which the herbs and spices are brought to a boil and then allowed to cool before immersing the bird. The amount of time for brining will vary according to how big the bird/meat/fish is. I find, for example that whole chicken and parts need different timing. You may notice that the ratio of salt:sweet is different from most recipes
 
 cup kosher salt
1 3/4 cups sugar
1 cup honey
3 sprigs each parsley, dill, thyme, tarragon, sage
1 sprig rosemary
1 Tbs mustard seeds
1 Tbs fennel seeds
1 cinnamon stick
2 large bay leaves
4 cloves
 Tbs juniper berries
 Tbs cardamom pods
1 Tbs black peppercorns
1 lemon, halved and squeezed lightly
3 star anise
 Tbs whole allspice 

xxxxx

Zappa@nospam.net (Zappa)
Posted:      July 29, 2002 at 09:30:40
 
In Reply To: Problems with Cook's Illustrated Magazine's recommendations about brining
             Posted by Bruce on July 28, 2002 at 20:50:22

Message:     
 I take Cooks brining recommendations with a grain of salt. I also followed cooks directions and got overly salty foods. In one of their past issues a reader said that their food was overly salty. Cooks recommendation was to cut back the salt/brining time. I still brine but cut back the salt concentrations, about  the directions. 
 
Linda Loo is correct in that the pork chop recipe is very good as written.
 
A nice brined chicken breast recipe is in the new Eating Will summer 2002 issue.
 
You are quite correct on the other matter, (wood chips). Follow their directions and you will get a cigarette butt. Cooks might be good but they are not gods.
 
PS. Next time brining chicken use classic coke and  recommended salt.
 
Zappa
 

