Brining pork/chicken

[J F]

As for meat thermometers, I've found that they will ALWAYS read too low to make sure people don't undercook (people get a substandard meal but nobody gets sick).

That *may* be my problem...or maybe it's just a cheapazz thermo...because I've been using it the last few times...and gotten FRVKD from it. :laughing:

 

[teejk]

Thanks, tjeek. I only ever use the thermo with chicken or pork, as my wife is pretty "hinky" when it comes to those being anywhere near the neighborhood of being undercooked. I went and looked, and this is what I have (just got it a few months ago)... Amazon.com: CDN DTQ450X ProAccurate Quick-Read Thermometer: Kitchen & Dining

There's another very highly regarded unit in the $100-200 range, that I can't recall, that I'll probably end up getting....and then probably not using very often. :laughing:

I agree with the chicken thing (when I cook chicken I wash my hands and knives and cutting boards about every 30 seconds!!!) That pork thing came from a parasitic disease that disappeared when pork production moved into a business...it took the USDA a long time to accept the idea that I have employed for years after growing up with shoe leather. Therms??? I wouldn't spend that much because your Walmart has acceptable alternatives in the $25 or less range even though I think they tend to make you overcook (legal reasons).

But dry pork...I've seen that in using my older Foodsaver (it vacs the package nicely but I found it pulls the moisture out of the meat). And sometimes you just get a bad piece of meat. A few months ago I picked up a boneless pork loin that I cut into chops. It lacked any flavor at all (like a California grass fed steak). Flavor comes from fat. If you don't want to eat it, cut it off at the table!!!

 

[J F]

I love cooked fat in a nice cut of meat, as you said, it gives so much to the flavoring. :licking: We get great cuts of meat from the local butcher (when I go) ...can't blame it on them. I do think I need to invest in a better thermometer.

Everyone else....any brining tips?

 

[Finnster]

As far as thems go, I promise this one is excellent, likely the best on the market. Thermapen by Thermoworks. A review. Most highly recommended by America's Test Kitchen, the fastidious science nerds of cooking.

No its not cheap, but its a really nice product. Reads temps in just a few seconds, plus the probe is very small (>1/8") so you don't gouge a huge hole in the meat. My wife wanted for for a holiday/Bday gift, so it was easy to justify. Now I use it and she uses it all the time.

Not only is it good for meats and such, she uses it for making cheesecakes and other goods where temp is critical. Again, tiny little hole in the cheesecake isn't noticeable, but her cheesecakes have improved vastly from the proper cooking time.

Gets down to how much you enjoy your food, and how much money you waste by screwing it up on guessing temps.

>>>You can test the accuracy of your thermometers fairly easy. Cold water into lots of ice. Let sit and come to temp. Should read 32-33F. Then get a pot of water boiling, then read the roiling boil. Should be 212F. Don't add salt to either, will change the melting/boiling points.

 

[J F]

Thanks, Finn, that is exactly the one I was "thinkin' 'bout". :thumbsup:

 

[Finnster]

Finn...the biggest failure I experienced was using algebra!!! Figure going from 70F to 105F takes X, going to 140F should be also be another X. Wrong!!! That last leg goes very quickly regardless of what you are cooking. As for meat thermometers, I've found that they will ALWAYS read too low to make sure people don't undercook (people get a substandard meal but nobody gets sick). I read something recently that crock pots now employ the same idea so if you want a crockpot you will like you have to go to garage sales and look for the older ones.

True, but its just for the opposite for pork shoulders in the smoker. Those last few degrees can take hours! Number of sleepless nights I've been waiting for the #$%#$% shoulder to come up to the magic number.

 

[teejk]

I love cooked fat in a nice cut of meat, as you said, it gives so much to the flavoring. :licking: We get great cuts of meat from the local butcher (when I go) ...can't blame it on them. I do think I need to invest in a better thermometer.

Everyone else....any brining tips?

I can't help you with brining since I don't do it other than for smoked products. I come from a long line of meatcutters and still remember my dad pulling a steak from a friend of mine when he put the ketchup bottle to it (dad gave him a few hot dogs). The friend has learned to enjoy meat as the "primary" flavor on the plate with seasoning being secondary. I don't know how much brining would help anyway unless you injected it. It might add some flavor to the outside but most meats are so dense that they will not absorb it unless left for days when the tissue starts to break down.

Worstchester (Lea and Perrins only), Lawry's seasoned salt and a large pinch of Italian seasoning (crushed in a little crucible) are my standards (my wife hates pepper and I have to watch my salt).

 

[J F]

:thumbsup: Thanks teejk, I appreciate the input. I'm a fan of the real Worstchester as well. :licking:

 

[Finnster]

I love cooked fat in a nice cut of meat, as you said, it gives so much to the flavoring. :licking: We get great cuts of meat from the local butcher (when I go) ...can't blame it on them. I do think I need to invest in a better thermometer.

Everyone else....any brining tips?

Not sure I have any other tips other than you can do a quick brine by increasing the salt&sugar amts and going for less hours. Nice when you didn't do it the night before.

You can also try injecting the pork if you want. I've done this with a number of things and adds a nice bit of flavor and softness. This would be instead of brining. Nice thing is you can do it right before cooking. I've done this with things like with Coke even, very acid, loads of sugar. Acid breaks down the meat and tenderizes. Add some salt, oil and some spices and it can take the meat to another level. Its not a magic bullet, but def gives it that extra bit. I'll do it if I have time, but its not a dealbreaker tho.

I would also stress not cutting into it too soon. Very important that the meat relax and reabsorb all the juices. They will come out of the tissue as its cooking, but will flow back in once its off the fire. Think this was mentioned already, but I know its hard for me to wait.

 

[J F]

Thanks, Finn...good stuff. :drink: