Register

All Recipes or Posts by Chef David

Show Recipe

Brined Spatchcocked Roast Turkey

Brined Spatchcocked Roast Turkey

5 of 5 80 Minutes 1 bird

This may be the perfect way to cook a turkey. It comes out with moist, delicious meat, crispy skip and is fairly easy to cook. Once you have tried this...

Get Recipe

Brined Roast Chicken

Brined Roast Chicken

5 of 5 50 Minutes 1 chicken

This is a marvelous way to roast chicken although you do have to plan a day or two in advance.

Get Recipe

Moist and Tender Pork Loin Roast

Moist and Tender Pork Loin Roast

0 of 5 45 Minutes 1 3 pound roast

A recipe that is relatively easy yet produces a truly succulent roast.

Get Recipe

Quiche with Bacon, Cheese and Cream

Quiche with Bacon, Cheese and Cream

0 of 5 25 Minutes 1

Anytime quiche which is hearty yet light.

Get Recipe

Show Post

Wet Brining Lean Meats

Wet Brining Lean Meats

Wet Brining

Why do I call this wet brining when most people call it just plain brining? Mostly because a different type of brining, Dry Brining, is becoming popular now. I will cover dry brining in another article.

Wet brining is when lean meats like turkey, chicken, or pork chops get soaked in a refrigerated container of heavily salted water. Most brines are in the 5 to 8% salt range and about the same amount of sweetener as salt will be added. The sweetener such as sugar, molasses, honey, or corn syrup may be added for flavor and to improve the browning. The soaking time will vary depending on the type and amount of meat being brined, see table below.

How Brining Works

During the brining period the meat absorbs some of that water and that water stays put even after the meat is cooked. By brining meat, you can decrease the amount of total moisture loss by 30 to 40%. This happens because brining alters the chemical structure of proteins by breaking some of the bonds that give proteins their shape. Without bringing, as the lean meat cooks, the proteins that make up these bonds will contract and squeeze the moisture out of the meat. Heat them to much above 150°F or so, and you end up with dry, stringy meat. The salt denatures the meat proteins, causing them to unwind and form a matrix that traps the water and more importantly, they don’t contract as much when they cook. Moisture is then pulled into the meat along with the salt and sugar. I like to rinse the meat after brining and then add additional spices. Most often I use Chef David Gourmet Dust, but if you don’t my the dust then you can use a dry chicken rub,, or a dry pork rub or some other spices you may like.

Many people believe that osmosis is how the process works. However, that is bunk, because if you add additional flavorings to the brine they will not penetrate any further than barely into the surface of the meat whereas the salt and sugar penetrate almost to the bone. So when the meat is cooked, less water is released and the meat is moister than it would have been.

Problems with Wet Brining

There are four major problems with wet brining.

Problem 1 – It takes a lot of room to brine a turkey or large piece of meat. The meat needs to be completely covered by the brining solution and it needs to be refrigerated. Taking up this much room in a typical refrigerator makes things very difficult typically at a time when refrigerator space is at a premium.

Problem 2 – It takes a lot of time and planning to brine meat. You have to begin with the process well ahead of time to make sure you have enough time to cook the meat. This takes time and preparation. It may be a couple of days depending on the type and size of meat being brined.

Problem 3 – The meat comes out of the brine very soggy. The skin will not brown unless the meat is dried out before cooking. Putting the meat back in the refrigerator for another long period (can be another day or so of time) to dry the meat out, can address the soggy problem. However, this exacerbates Problem 2 and Problem 1.

Problem 4 – Wet brining robs the meat of flavor. Meat that is wet brined for a long period of time has a much blander flavor than that of meat that has not been brined.

Finish with Chef David Gourmet Dust

Once the meat has finished in the brining solution it should be rinsed to get the excess salt off of it. It should be dried for a period of time to get the sogginess out of it. You then need to season the meat. Many people use a dry rub for chicken or a dry rub for pork. Of course I recommend using Chef David’s Gourmet Pork Dust for your brined pork products and Chef David’s Gourmet Chicken Dust for brined chicken. We are promising to come out with a Turkey Dust soon.

Brining Times

Item Brine Time
Whole Chicken (4-5 Pounds) 8 to 12 hours
Chicken Parts 1 1/2 hours
Chicken Breasts 1 hour
Whole Turkey 24 – 48 hours
Turkey Breast 5 – 10 hours
Cornish game hens 2 hours
Shrimp 10 minutes
Pork chops 12 – 24 hours
Pork Tenderloin (whole) 12 – 24 hours
Men Cooking For Women A Reality

Men Cooking For Women A Reality

Women are Impressed

It is quite common that you do not see many men cooking for women. The explanation for that is men typically don’t prefer to cook and they do not get engaged in such matters. Cooking is an exceptionally simple thing and anyone who knows how to cook is basically inspiring women since women thoroughly get impressed by those men who have the ability to cook.

Look at our Recipes section to find some simple, but impressive dishes. You don’t necessarily have to learn to make difficult dishes, you can make cooking a very fun and easy process and if anything goes wrong you can always order a takeout. The idea of cooking dinner for your girlfriend or wife could sound terrifying but if you keep it simple, it will work out brilliantly.

Classes Are An Option

Assuming that you are intrigued, you can additionally take classes to study this aptitude. You can study this area and in the meantime you will meet and interface with new individuals both men and in addition women. When you have information about the essential abilities, the entire procedure might come to be considerably less demanding to comprehend and adapt to than you initially thought.

It Only Takes a Few Recipes

You can even now awe your woman regardless of the fact that you just know how to make only a couple of dishes. You could astound your accomplice with a gorgeous supper when she is feeling tired, it will make her feel unique. Additionally, you could add notably more appeal to any unique event like celebration, Christmas or special day and it will take you less as contrasted with taking her out for supper to an extravagant restaurant. Women rarely get a chance to let their men cook while putting their feet up and they thoroughly enjoy such moments.

They like to see men getting involved in such work where they have to get their hands dirty. Even if the food doesn’t tastes good, she will enjoy it because she was given the chance not to do anything. Just make your meal look fancy that’s all. Don’t try to overdo anything, just keep it plain and simple. Keep your menu short and sweet so that you can manage it easily. Going for too many complications may result in a disaster. Also, you don’t have to cook everything from the scratch unless you are fully confident that you wouldn’t mess up anything. You can additionally request help from your loved ones’ parts and they can get you on the right bearing.

Take A Chance

Attempt searching for distinctive formulas on the web, this may help you too. Continuously recall that it is the prospect that numbers, so don’t overemphasize yourself in light of the fact that your accomplice is as of now astounded by you.

Although you will see a lot of male chefs working in kitchens of different restaurants, they take it very seriously because it is their profession and main source of earning, but you rarely see ordinary men cooking for women. But those who make such an effort do the right thing as their partners feel more special and being taken care of.