Yes. Soaking it in the salt water is the brining process. After that, any way that you cook it will make it taste better than if you hadn't brined it. You can also experiment with adding different things to the brine too like garlic cloves, oranges or lemons and different herbs. You can do that with a whole turkey for Thanksgiving or whatever and it makes a huge difference there also. Since salt curing is a thing for all meats and fish type stuff I wonder if it would work for everything? I am sure there is some kind of crazy chemistry science behind it all.
mmm that makes sense. Man my turkeys have sucked, i'll definitely brine the whole bird this year if i'm in charge of a bird! we have a keylime tree and an orange tree that produces small tart oranges (or sweet if we wait till the very end of the season to harvest). Would it be better to put a whole slice of keylime/orange in there or should i peel that top layer and only use that?
I think cut it and put it all in but not 100%
perhaps ill look up some recipes later, i'm sure one of them has got it figured out. i know in the past i've tried random marinades i make off the top of my head that were pretty good, but i know i've screwed some up by putting the whole citrus wheel in there. wherever it was on the meat left a very bitter taste overall, and that one spot especially
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