September 13, 2016
Fruit, Lemon, North American,
5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, No-Cook, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Marinate, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spices, Herbs, Marinades & Brines, Spring more
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"Perfect with chicken, lamb, or pork. Now, you can always switch out lemon and use orange instead; and, you can use a variety of herbs. I tend to use what is available and in season. Brining times can be from 2 hours for boneless cuts; up to overnight, for pork loins, leg of lamb, or whole chickens. Prep time does not include time for the protein to brine."
Base ... Add the tap water to a bowl, along with the salt and sugar; and, mix until everything is dissolved. It should only take a couple of minutes. Now, you can also do this in a pot on the stove top; but, the hot tap water works just as well in my opinion.
Herbs ... I like to cut the sprigs in smaller pieces, and rub them together between my hands - this wakes up the herbs. You can really add any herbs you like; there is no right or wrong mix.
Flavors ... Once the salt and sugar are dissolved; add the ice to cool. Then, add all the other ingredients.
Protein ... I like to use a ziploc bag to brine my protein. But, you can always use a glass (non-reactive [metal]) bowl or pan too. Add your chicken, pork, or lamb to the bag (pan or bowl); and, toss so it is well mixed with the brine. Seal, the bag; or, cover with bowl or pan with plastic wrap - then, refrigerate in the coldest part of your refrigerator.
Brine ... Two (2) hours for boneless pieces, 4 hours for bone in; and, overnight for larger pieces (i.e., a whole chicken or pork loin). Once brined; rinse well, pat dry - and, cook using your favorite recipe.
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