Tuffy's Basic Brine by Chef Tuffy Eldridge

Tuffy's Basic Brine

A basic brine for poultry, fish, or meat.

Preparation: 20 minutes
Cooking : n/a
Inactive : 0
Total: 20 min
Yield: 4 1/2 Qts.

Ingredients


* 4 cups. Ice Cold Water
* 1/2 cup Dark Brown Sugar (packed)
* 1/3 cup Sugar (optional)
* 1/2 Kosher Salt (heaping}
* 4 Garlic Cloves (Smashed) consider this a dry ingredient.
* 4 Large Bay Leaves (crumble by hand or use a mortar.

In the comments are some ideas to add even more exciting flavors to your dish. Always remember to respect the protein. You want the taste of that expensive cut of
meat or fish you bought to shine through for your friends and family!

Wasabi Salt from pressandmortar.com is a beautiful addition to your Salmon Spread, in Mayo, your own Aioli, or just a sprinkle on top!

Recipe

LET'S DO THIS THING!
~ I suggest you do this outside, or in the sink, so as not to get water all over creation, as my mother would say.

> Place the dry ingredients into the bottom of your vessel.
> Pour the water into the vessel while whisking
> Continue to whisk until everything is completely dissolved. There should be no sediment and the water should be slightly cloudy.
> Now, taste your brine Chef! It should be slightly salty and just sweet. If you wince, too salty add water. If you pucker, too sweet, add water.
* Now Chef, your brine is ready to be enhanced. After you have achieved your desired flavor profile you are ready to brine.
> Be sure that you can submerge your protein in the brine. You should use Tupperware, cover well with plastic wrap directly on top of the meat and liquid,
or, cover well with plastic wrap directly on top of the meat and liquid, then
wrap the entire vessel tightly or set it inside another container to avoid contamination.

Chef's Note:

Here are a few of my ideas, and a few things that have been tried in the past.

NEVER and I mean NEVER ever reuse a brine. Once you introduce the protein to the brine, it becomes a source of contamination. Wipe down the vessel. Cover tightly and refrigerate until use. You can brine store it for 3 days. After that, your salt will expire. Sing taps to yourself and add to make a new brine.

Enhancements:
Squeeze the juice of lemons, limes, and/or oranges then add the fruit itself to the brine. You can try Lemongrass (bruised), apples, or any kind of onion, let your imagination go wild!

Nutrition

0

Cookware

* 1 Lg. Vessel to hold the Brine
* 1 Lg. Whisk or Large Spoon or Spatula
* Tupperware to hold overnight to three days, Or Large Zip Lock Bags, if you have room in the fridge you can brine directly in your Large vessel

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