GourmetGuys

Here’s a little trick for flavouring your meat and that is to soak it in a brine before cooking.

This applies to practically any meat that you are cooking for dinner. You add some salt, sugar and a variety of herbs & spices to a pot of simmering water and allow it to dissolve. Then transfer the flavoured water across to a larger bowl of cold water. You want the water to be luke warm and not hot otherwise the meat will poach. Add the meat to the brine and leave it for a few hours to absorb all the flavour.

If you have meat that you need to defrost you can pop it into the brine too as sitting in the water will reduce the time it takes to defrost.

You can use this recipe for success in the kitchen for chicken, fish, lamb, beef and pork. At Christmas time you could stick a whole Turkey into a bucket of brine if you wish. It will really bring out some great flavours and leave you with a crispy skin.

Just pat the meat dry before you begin to cook it to get rid of any excess moisture.

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