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Receta Brining, Salting, and Resting to Tenderize Meats and Poultry

Name: Brining, Salting, and Resting to Tenderize Meats and Poultry
Cuisine: American
Ingredients: Brining:; Whole turkey: 2 gallons water, 1 C salt, 1/2 C sugar for 12-16 hours in fridge; Turkey Breast: 1 gallon water, 1/2 C salt, 1/4 C sugar, 4-6 hours in fridge; Whole Chicken: 2 qts. water, 1/3 C salt, 1/4 C sugar, 1-2 hours; Chicken Pieces, Skin-on, Bone-in, 2 qts. water, 1/3 C salt, 1/4 C sugar, 1-2 hours; Whole or Half Pork Loin: 2 qts. water, 1/4 C salt, 2 T sugar, 2 hours; Thick Pork Chops: 1 1/2 qts. water, 3 T salt, 1 tsp. sugar, 30 minutes-1 hour; Salting:; Steaks: 3/4 tsp. salt rubbed on each 8 oz. of meat wrapped in plastic, room temp, 1 hour; Beef or Pork Roasts: 1 tsp. salt per 1 lb. of meat, wrapped in plastic, fridge for 6-24 hours; Whole Brisket: 1/2 tsp. per lb, rubbed all over, wrapped in plastic in fridge for up to 24 hours. Rinse brisket well if using a seasoning rub that contains salt. Pat dry.; Skin-less Bone-less Chicken Breasts: 1/2 tsp. salt, rubbed on each piece and wrapped in plastic, fridge for 1/2 hour

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Brining is placing meat or poultry in salted water in order that it retains more moisture when cooked. E.g., brining a turkey for 12 or more hours means that after cooking it will keep more than 15% more moisture than an unbrined turkey. This method works well on pork and poultry.
Salting is the method to use on beef and a few other meats.
Following are suggested brining and salting times for most cuts.

American

Ingredientes

Brining:
Whole turkey: 2 gallons water, 1 C salt, 1/2 C sugar for 12-16 hours in fridge
Turkey Breast: 1 gallon water, 1/2 C salt, 1/4 C sugar, 4-6 hours in fridge
Whole Chicken: 2 qts. water, 1/3 C salt, 1/4 C sugar, 1-2 hours
Chicken Pieces, Skin-on, Bone-in, 2 qts. water, 1/3 C salt, 1/4 C sugar, 1-2 hours
Whole or Half Pork Loin: 2 qts. water, 1/4 C salt, 2 T sugar, 2 hours
Thick Pork Chops: 1 1/2 qts. water, 3 T salt, 1 tsp. sugar, 30 minutes-1 hour
Salting:
Steaks: 3/4 tsp. salt rubbed on each 8 oz. of meat wrapped in plastic, room temp, 1 hour
Beef or Pork Roasts: 1 tsp. salt per 1 lb. of meat, wrapped in plastic, fridge for 6-24 hours
Whole Brisket: 1/2 tsp. per lb, rubbed all over, wrapped in plastic in fridge for up to 24 hours. Rinse brisket well if using a seasoning rub that contains salt. Pat dry.
Skin-less Bone-less Chicken Breasts: 1/2 tsp. salt, rubbed on each piece and wrapped in plastic, fridge for 1/2 hour

Direcciones

Thoroughly rinse meat or poultry after brining. I discard the brine, and run cool water over the meat or poultry in the sink for at least 5 minutes. Pat dry with paper towels
After salting meat or poultry, proceed to cook it with other seasonings that don't contain salt. If they do, rinse meat briefly and pat dry.
Resting: All meats and poultry benefit from resting them under an aluminum foil tent or other cover for 20-30 minutes. During this time the juices, which have gone to the center, will release back to the outside. Brisket is better rested 1 or more hours.
A Note on Hamburgers: After forming patties, indent your thumb into the top of each one, creating a little hole. During cooking, the juices flow to the center and fill the hole. Also, do not mash the patties with a spatula, which only drives out the moisture. After cooking, rest the burgers 15-20 minutes in a pan and cover them with foil. See how much more moist and juicy they are.