Juicy Meat Everytime!

We are back again! This time with our own Execitive Chef, Jeffrey Selvig, who recieves rave reviews about the food he prepares from the Hotel Pere Marquette.

"This brining technique which is very easy to do, will change the way you feel about pork! I use a brine here at the hotel for several dishes. Brining is a technique that is as older than father cookery himself “Escoffier”. Brining will help turn out chops that are never dried out, hard and tastless. It can be used on pork loin as well for the juiciest roast you have ever served. Chicken is also a great protein to brine, especially before preparing your chicken for frying.

Step one: Dissolve salt in water. ¼ cup of table salt to 8 cups of water is the ratio

Step two: Cool the brine to refridgerator temperature (this is important because brine works differently when its warm.

Step three: Put your meat in a ziplock bag and pour enough brine in to cover it. Place the package in the fridge for 3-4 hours

Step four: Remove the meat and pat it dry and proceed with your recipe

Tip……..I like to add pepper or seasoning to the brine sometimes too but it is not necessary!"

Enjoy :)