"Chemiker" > wrote in message
...
> Wife was shopping at our fave package store and
> ran into a fellow who was a chef, trained in Europe.
> She mentioned how she enjoyed certain meat
> dishes (in Europe) and he told her it was prob.
> because they brined the meat first, and later
> reincorporated some of the brine into the sauces.
>
> He also said that brining is not as well known
> here in the US, but I know some BBQ-types
> use it.
>
> ANybody have any experience on brining
> meats before cooking?
>
> Chemiker, who's never used it.

I rarely cook a turkey without doing a simple apple juice based brine.

I also do something I call de-brining - soaking a whole ham in apple or
orange juice for a day or so to remove the saltiness.

Brining is a GREAT technique and pretty easy to do.

Dimitri