But that is the key difference: A lesser form. A brine is a concentrated salt and water solution, perhaps with other spices and herbs added. The meat will obtain a much sharper taste than meat marinated in, for example, sour cream, buttermilk or dressing, even with the same spices. The amount of salt will differ drastically.
-----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Jude DaShiell via Cookinginthedark Sent: Sunday, May 31, 2020 8:20 AM To: Jan via Cookinginthedark <cookinginthedark@acbradio.org> Cc: Jude DaShiell <jdash...@panix.com> Subject: Re: [CnD] Salt makes meat tougher? It can help with low grade cuts. Marinades are a lesser form of brining if you think about it. On Sun, 31 May 2020, Jan via Cookinginthedark wrote: > Date: Sun, 31 May 2020 03:05:57 > From: Jan via Cookinginthedark <cookinginthedark@acbradio.org> > To: cookinginthedark@acbradio.org > Cc: Jan <zarf2...@verizon.net> > Subject: Re: [CnD] Salt makes meat tougher? > > I see no reason to brine meat. > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jude DaShiell via Cookinginthedark > Sent: Saturday, May 30, 2020 11:56 PM > To: Immigrant via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Salt makes meat tougher? > > If you have time, you could brine meat then no need for extra salt. > > On Sat, 30 May 2020, Immigrant via Cookinginthedark wrote: > > > Date: Sat, 30 May 2020 21:24:14 > > From: Immigrant via Cookinginthedark <cookinginthedark@acbradio.org> > > To: cookinginthedark@acbradio.org > > Cc: Immigrant <immigrant...@verizon.net> > > Subject: [CnD] Salt makes meat tougher? > > > > I was surprised to read in a recent message that salt supposedly > > would make cooked meat tougher. From my own experience, I can say > > with certainty I don't find it so. I cook beef, pork or poultry in > > the oven, and if I don't season the meat with salt, it is usually > > because I bread the meat and there is enough salt in the breadcrumbs > > or other breading ingredient. But if I am not breading the meat, > > salt is the very first seasoning I use. And I try my best to cook > > any meat to the well done stage. However, I rarely, if ever, found > > the finished product to be too tough, and if it came out tough, I > > would probably blame myself for overcooking before I blamed any of > > the ingredients. I cannot imagine not including salt in one form or > > another (by itself or in > a breading). > > > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > -- _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
