Ahoy there!

Arrrr ye landlubbers, tis time to tell yer of the secrets of Brining!

Ok enough unwarranted pirate-speak! I am a brining newbie but it makes food awesome!!! I started off brining chicken breasts then poaching them and then moved on to pork cutlets (brined then pan-fried) then roast chicken and pork. Have you every wondered why pork and chicken breasts in restaurants are finely textured and amazingly moist and then when you cook them at home they can be tough and stringy?? Brining my friend. I know it sounds weird but try it and you won't go back! I haven't tried other meats, apparently you can do it but I'm not entirely sure and I don't really like touching raw red meat if I can help it. I just think that poultry and pork lend themselves to it much better.

For my brining mix I use 1/3 cup salt, 1/3 cup sugar (usually just raw sugar) and add 2 cups of boiling water and stir until dissolved. Then add 2 cups cold water and let the brine cool down before adding the meat. I also add some herbs spices etc. I have a great lemon myrtle spice mix but you could do anything really or just leave it plain.

Then if you are using pork steaks/cutlets or chicken breasts soak for 1-2 hours at least, but I usually soak for 8 hours. Try to cover the meat entirely in brine and not have any air. (This is where ziploc bags are your friend) If it is a chicken or piece of pork for roasting go for 24-48 hours. Then cook as desired.

Apparently you can also use other liquids like wine or juice or add vinegar or something but everything I have read says to be careful as the meat can go to mush if you use an acidic brining solution, maybe reduce the time by half. Actually I have no clue, maybe experiment and let me know so I can start brining in booze without trepidation!

Well thats it! Get to it, start brining! And then seriously tell me how good it is!