Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Brining for dummies


Home Cooking 6

Brining for dummies

dundy | Feb 19, 2011 11:26 AM

So I went to three sites for the perfect proportions of salt, sugar, and water (plus their recos for add ins like peppercorns, bay leaf etc.)

I used 6C water, 1/2 C salt, 1/2 C brown sugar. Boiled it ( not too long either so I wouldn't lose volume), then added in the salt and sugar, and simmered until dissolved. cooled it and then added pork loin. let it sit for 4 hours.

It sucked. Where did I mess up?

Want to stay up to date with this post?

Recommended From Chowhound

Keep Reading

See All Latest Discussions ›