Paul and I love to cook almost as much as we love to eat. So we’re both always on the lookout for new cooking tips and methods that suit our lifestyle. But, as busy parents, it has to be simple.
Once in a while, we find something that changes EVERYTHING.
This is one of those things.
If you eat meat, pay attention. This method is no fuss, takes less than five minutes of hands-on time, and requires just a little forethought.
When you brine your meat before cooking, it not only pre-seasons it but also creates the optimal conditions for super tender, moist, and forgiving morsels.
Say “hasta la pasta” to dry, grainy chicken.
Say “later, gater” to gamey, gristly pork.
Say “fare thee well” to chewy beef.
And say “hello, gorgeous” to the tastiest, juiciest, tenderest, and most consistently perfect meat you’ve ever cooked.
HERE’S THE SCOOP.
WET BRINE (for chicken, pork, or even fish):
Mix 1 Tablespoon of Kosher Salt* with 1 cup of water and repeat until you have enough liquid to cover your meat in a bowl or bag. (We usually need 4-6 cups total for our meals.)
It’s easier to start if your water isn’t super cold, so here’s a subhack. (A hack within a hack, if you will):
Mix all the salt with half of the liquid at a lukewarm temp to dissolve, then fill the remaining water with cold and/or ice.
FOR INSTANCE… Say you’re going to use 6 cups of water in total.
• You’ll want to mix 6 Tablespoons of kosher salt into 3 cups of lukewarm water until it dissolves completely.
• Then add 2 more cups of cold water and 1 cup of ice to make it a nice chilly bath to keep your meat safe.
• Pop it in the fridge to soak until you’re ready to cook. Smaller cuts like chicken parts, pork chops, cut-down ribs, and the like can go for about an hour before cooking. Larger baddies like whole birds or loins can go overnight.
Note: You can get fancy if you want and add things like citrus slices, peppercorns, dried herbs, etc., but we mostly keep it simple and do the rest of the seasoning during the cook.
After brine time is up…
If they’re going into a soup or stew, just take them right out of their bath and use them as you will.
If you want to sautee them, dry them off well beforehand to get that good GBD we all know and love.
DRY BRINE (for un-marinated beef and other red meats):
This technique is ideal for steaks and roasts. If you’re making burgers, form your patties first. This technique isn’t intended for loose ground.
Between 4 and 24 hours before you intend to cook, liberally sprinkle Kosher Salt (and pepper, if you like) all over all sides of your meat.
Pop it on a plate into your fridge, and wait.
Before you cook, pat that baddie dry to ensure a nice golden sear.
It’s not rocket science. But it is pretty bad-ass kitchen science.
And now, we truly don’t cook meat without brining if we can help it.
It makes a WORLD of difference.
Try it. You’ll see.
And, you’re welcome.
*I linked to the brand of kosher salt we use. It has no anti-caking agents, a good-sized crystal, and a clean flavor. (Note: it is an affiliate link, so I get a small commission if you make a purchase through it.)