Apple Brine For Steak Recipes

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

Steps:

• In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
• Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
• Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
• Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
• Stuff cavity with orange quarters.
• Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
• Pour the brine over the bird, and add an additional 2 cups of water.
• Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
• Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
• Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
• Rinse the turkey under cold water and pat dry with paper toweling.
• Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
• The turkey is now ready to be roasted.

Steps:

• Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.

Steps:

• Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the refrigerator before using.
• Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before using in a recipe.
• Brining Pork Chop
• The new leaner style pork is missing something-fat. That great old conveyor of flavor and succulence has been bred right out of the loin meat of my favorite critter. Lean meat may be healthier, but I found that eating a pork chop was just not worth tiring my jaws out. That changed when I got turned on to brining. During the process the protein strands in the meat unwind and then get tangled up with other unwound strands, allowing them to trap moisture inside these new little webs. This results in juicier meat with better texture after cooking. Things get even better if you add some sugar to the brine, which boosts the caramelized flavorof the grilled surface of the meat. Give it a try and see for yourself how adding a brining step to your pork prep will have you lickin' your chops again.

Steps:

• Directions: Whisk together the olive oil, Worchestershire, vinegar, apple juice, molasses, and lemon juice. Crush basil slightly with your hands, then add to the apple juice mixture. Stir in salt, pepper, tarragon, garlic, and onion. Pour mixture into a food storage bag that has been placed in a shallow pan (in case of leaks). Add steaks and seal bag. Refrigerate for at least 3 hours, turning bag occasionally. Remove steaks from brine and pat dry. Grill, boil, or saute as desired. Type of Meat/Cut: Steak

Steps:

• bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
• Add remaining ingredients.
• Brine turkey for 24 hours.
• Quantity is sufficient for a 14 pound turkey.