Should you Dry Brine or Wet Brine your pork meat ????
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- เผยแพร่เมื่อ 24 ส.ค. 2024
- Should you Dry Brine or Wet Brine your pork ????
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The production quality of your videos is through the roof! Big thumbs up!
Ah man, I wish you'd done a control with no brine...
I didn't think it was possible, but you upped the production value of your videos once again.
Need to fade the volume of the music down more when speaking.
That secreto is a nice cut. It might be interesting to use it for tacos al pastor or even char Siu. Thanks for doing the comparison test of the two brining methods. With that particular cut I think I like the dry method as there's plenty of fat to preserve moisture in the meat. Sometimes wet brining leaves the final product a little on the "rubbery" side. Sauce recipe is awesome!
any particular reason you did both for only an hour?? Cuz I'd like to see a 24 hour comparison, just one hour of course the one in liquid will be more juicy....lol and I've never thought of wet brine as in how you did it. Just that it's vacuum sealed in a refrigerated area....
owell gonna try 24 hour dry brine on some iberico pork chops a friend gave me (we already smoked the other chops on my grill for 2 hours then seared) was amazing hoping the dry brine will be as good or better 🤤🤤
I prefer to use clean clothe than paper towel,
Because we all know that paper towel will stick to wet food when we use it.
Or use bread instead.
I love how you always make you sauces in a sealable jar. Classy AF
I agree that wet brining is best. I only started doing it about 5 years ago, and it has led to much better results, to a significant extent. However, if you are short on time, as I was, I salted some chicken thighs, pounded them out to a uniform thickness, just floured and fired them, and they were fabulous. I think what you are doing, Poel, is great, and it adds a bit of good scientific method to cooking. Bravo!
i never see you cooking with the wood behind you. cant wait to see later. cheers!
Nice video. Should of added one no brine as a baseline. Either way delicious!
Secreto Iberico has such an amazing flavour by itself, why would your brine or rub them at all.
Christoph Weiers it’s an experiment to see which brining method works better.
ramsinator101 Sorry, but brining makes only sense if you want to dehydrate meat or fish. If you want to compare methods, you would rather choose unbrined meat to compare with brined meat unflavored. Otherwise you are comparing to many combined variables to fined nothing specific! Everything else is just playing around not experimenting!
Isn't brining used to drive more moisture into the meat so when you cook it it ends up more tender?
George Cathcart That is a function of salt-content. Dry-brine 100% salt outside 0,9 % salt inside. Diffusion or Osmosis(Diffusion through a membrane) extrakts Fluid out of the lower salt Environment (Meat) into the salt and disolves it. Fluids like distilled water permeate into the meat. You can also inject meat with a brine to get more fluid or spices into the meat, but then there must be an equilibrium of salt.
Hello, why are you hiding the Wusthof Classic Ikon knives?
Excellent vid!
I thought for sure the dry brine would have tasted saltier, but was not surprised that the wet brine was juicier.
Good to know, wet brine from now on!
The wet brine exchanges the fluid in the meat. That means meatjuice out saltier brine brine in dry brining will pull out juices if you want a nice roast use a dry brine
Very interesting
Ive never heard of secreto
Thanks for the content , want to try your sauce man 😋
I would like to see you do the same wet vs dry brine with whole chicken. Whenever I wet brine Chicken the skin is rubber. Dry brine, not so much.
Secreto is one of my favorite cuts! Very delicous! Greetings from Thorben
Wow mooie vergelijk zo Roel bedankt man ! :-) PS: … is je scheerapparaat kapot he ? ;-) lol
great video. even the test with dry or with wine is great. We will try that with the wine. The Souce is great too. Thumbs up. Greetings from us
These experiments are great!
Did the seasoning have salt in it? Thanks
Roel: Does the brine (wet or dry) only help to tenderize the cut of meat, or there is another purpose with it...? 🤔
Brining does not tenderize. It seasons and flavors the meat and helps it retain moisture when cooking.
Dave Pruett : Thanks a lot for your answer. 👍🏻
5:31 That's the money shot right there
Thanks Karl
what cut is this again?
Wet brine will add water to the meat because osmosis draws the salt water into it. You'll have wetter, salter meat. A dry brine draws liquid from the meat, while imparting some salt to it (try making corned beef sometime using a dry brine, you put dry, slated meat into the bag, brine it for about 7-10 days, and end up with a smaller volume of meat and some liquid in the bag).
Dry brining is also slower. A more accurate comparison of brining effect might be to start the dry brine in the morning, or maybe even the day before, and the wet brine about an hour before cooking. I would predict this wouldn't help the moisture of the meat but would impart some more flavor to the meat.
OH MAN! That looks soooo good! Nothing wrong with a moist meat. HA!
Hahaha thanks Herbert
What is this cut of meat, never heard of it
Educational…. Thank god Morrison hasn’t been born yet.
They both look good lol
U made me very very hungry.
Intro song?
Shoes the music or you speaking. Both is not working out too hot.
Is this a pork 🐖 skirt steak??
Cool
In what world is that a wet brine? A tablespoon of salt? What's that gonna do? Should be closer to half a cup with that much water. Pretty much every brine recipe ever published would agree. I like your videos but that was super confusing....
Great upload! :-) I like dry bryning most. Greetings Alex.
Do a carne asada
Yes... 😁👍
Mooi Manne
You know nothing Pitmaster X
Reverse osmosis... nothing more, nothing less... thumbs up, bro.