BBQ Brines & Marinades! Amazing Herbs and Spices for any Cut!

By Meigyn Gabryelle

Brines and marinades add flavor to meats and change the consistency to a more tender state. In this book, you will find recipes that will bring new tastes to old favorites and that will tenderize even the toughest cut of meat. 

Brines have long been used to relax the muscle fiber of meat, thus making any cut very tender. Marinades work mainly on the meat’s surface, thus adding distinct flavors to the cut. We’ve included some very basic recipes, as well as others that include herbs and spices. You will find many recipes in this book to suit your tastes and needs.

We’ve also included some basic information about brines and marinades that help you understand the processes of brining and marinating so that you can develop your own recipes.

Pick up your copy today... Enjoy!

• Language: English
• Publisher: Clifford McDuffy
• Release date: Jan 16, 2017
• ISBN: 9781386351320

Book preview

Summary

Brines and marinades add flavor to meats and change the consistency to a more tender state. In this book, you will find recipes that will bring new tastes to old favorites and that will tenderize even the toughest cut of meat.

Brines have long been used to relax the muscle fiber of meat, thus making any cut very tender. Marinades work mainly on the meat’s surface, thus adding distinct flavors to the cut. We’ve included some very basic recipes, as well as others that include herbs and spices. You will find many recipes in this book to suit your tastes and needs.

We’ve also included some basic information about brines and marinades that help you understand the processes of brining and marinating so that you can develop your own recipes.

Enjoy!

Introduction

Brining

Poultry, pork and shrimp are three of the driest meats in modern day; all tend to share the common fate of being easily overcooked because they are so lean. But brining changes that fate - soaking these cuts of meat in a salt based solution will ensure that they are moist and juicy when cooked properly.

When a muscle fiber is cooked, loss of moisture will occur - it’s a scientific fact. Under normal conditions, meat will lose about 30% of its weight while cooking, but if you brine the meat beforehand, this loss is cut in half. The reason for this reduction is that muscle fibers literally absorb the liquid it is brined in and makes the meat juicier to start with.