On Sat, 08 May 2010 09:48:37 -0700, "<RJ>" > wrote:

>
>It seems the latest fad in cooking shows
>involves "brining the meat".

No fad. I've been doing it for about 10 years.

>Do you "brine" ?

Yes.

> use "marinade" ?

Yes. But that's not a brine

>Which meats react best to brining ?

Chicken.

>What wouldn't you brine ? ( besides hamburger )

Any kind of beef. Some people brine pork but I find it useless.

>( I'm ready to try it out...... )

Start simple. Get some chicken parts and look for a brine recipe. I
use about 2 cups water, 2 tb kosher salt, 2 t. brown sugar, 1/2 t MSG,
1/2 t granulated garlic, and about a 1/2 t. of whatever poultry
seasoning I have on hand. Put it in a zip-lock with the chicken
overnight. Bread it and fry it the next days and you'll most likely
never want it any other way. If you can't tell the difference then
don't bother the next time.

Lou