- Joined Mar 15, 2017
Has anyone ever used their equilibrium brining solution (just salt and herbs) as a braising liquid, after your meat is infused?
No it would make the food even more salty.
If whatever you are brining remains tightly covered and/or whatever fluid is lost thru evaporation is replaced (to maintain equilibrium) everything will remain hunky-dory.
Sauerbraten :~) Oh yeah!!, Takes me back to the days when I worked in a Tyrolean restaurant. Everything the Chef made was spectacular, but I really remember the sauerbraten. That man could cook!I have, in the past, used marinades as a braising liquid. To make it perfectly clear, the purpose of a marinade is to impart flavour, nothing at all to do with "tenderizing" or brining.
What was usually braised was meats like Saurbraten or Pffeffer: beef or game, in a roast or cubed for stew, marinated in wine, vegetables, and herbs and spices.