Best 3 Mean Chefs Apple Brine Recipes
**Dive into a Culinary Journey with Mean Chefs' Apple Brine Recipes**
Embark on a tantalizing adventure with Mean Chefs' Apple Brine, a technique that transforms ordinary proteins into culinary masterpieces. This innovative brining method infuses meats, poultry, and even vegetables with a symphony of sweet, tangy, and savory flavors, resulting in dishes that burst with character. From succulent pork tenderloin to juicy chicken breasts, crisp tofu, and tender vegetables, the apple brine technique elevates each ingredient to new heights of taste and texture. With a variety of recipes to choose from, Mean Chefs' Apple Brine collection offers a flavor adventure for every palate.
**Savory Pork Tenderloin:** Indulge in the tender embrace of pork tenderloin, marinated in a symphony of apple cider, apple juice, brown sugar, herbs, and spices. The result is a juicy, flavorful cut of meat that will steal the show at any dinner table.
**Juicy Chicken Breasts:** Transform ordinary chicken breasts into culinary gold with the help of apple brine. Apple cider vinegar, honey, Dijon mustard, and a blend of herbs create a marinade that infuses the chicken with a burst of flavor, resulting in moist, succulent breasts that are perfect for grilling, roasting, or pan-frying.
**Crispy Tofu Delight:** Discover the plant-based magic of tofu, marinated in a tantalizing blend of apple cider, soy sauce, ginger, and garlic. This flavorful marinade transforms tofu into a crispy, golden-brown delight that will satisfy even the most discerning palate.
**Tender Vegetable Symphony:** Elevate your vegetable game with Mean Chefs' Apple Brine. Crisp broccoli, carrots, bell peppers, and onions are bathed in a refreshing marinade of apple cider vinegar, olive oil, honey, and herbs, creating a medley of tender, flavorful vegetables that are perfect for salads, stir-fries, or roasted vegetable platters.
Embark on a culinary odyssey with Mean Chefs' Apple Brine recipes and experience the transformative power of this unique brining technique. Prepare to tantalize your taste buds and create unforgettable dishes that will leave your guests craving more.
MEAN CHEF'S MAPLE BRINE
Make and share this Mean Chef's Maple Brine recipe from Food.com.
Provided by Bekah
Categories Lactose Free
Time 55m
Yield 1 gallon
Number Of Ingredients 10
Steps:
- Combine all ingredients in large stainless steel pot.
- Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
- Rinse turkey well.
- Put turkey in cold brine.
- Use a stainless, plastic or other non-reactive container.
- Add water if brine doesn't cover bird.
- Refrigerate 2- 4 days, turning bird twice a day.
- To cook: remove turkey from brine, pat dry, brush with olive oil.
- Either grill or cook in oven.
- It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
- This completely dries out the skin to insure a crisp finish.
- DO NOT stuff turkey.
TURKEY BRINE
This is a delicious way to brine a turkey and the drippings for the gravy will be fabulous too! Also, don't worry about stuffing your bird as it will be just fine after this brine. This is for a 10 - 18 pound turkey. Cooking time does not include the 12 to 24 hour brining time, the 6 or more hour "resting" time or the turkey roasting time.
Provided by Sooz Cooks
Categories Poultry
Time 20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- In a large stock pot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- Nest 1 plastic oven bag inside the other to create a double thickness Use only food grade bags such as Reynolds or the generic turkey roasting bags. Do not use plastic garbage bags, or plastic household bucketsas they are not intended for food storage and contain PCB's (PolyChlorinatedBiphenyl's ) which are not good for you to ingest. Place the double bag mouth open wide and facing up, in the roasting pan (Note: if your roasting pan will not fit in your refrigerator, use a very large bowl).
- Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the bird, then the ice water water. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Do the same with the outer bag. Turn the package so the turkey is breast side down in the roasting pan (or very large bowl) and refrigerate for at least 12 hours or up to 24 hours. Turn the turkey 3 or 4 times while it is brining.
- Remove the turkey carefully draining off the excess brine and pat dry with paper towels. Discard excess brine (sanitize the sink afterwards).
- Place the turkey back in the roasting pan (or on a rimmed sheet pan that is large enough to hold the turkey) and refrigerate, making sure that it touches nothing else in the fridge, uncovered, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch your meat thermometer.
Nutrition Facts : Calories 546.3, Fat 24.5, SaturatedFat 6.9, Cholesterol 205.8, Sodium 5167.6, Carbohydrate 15.2, Fiber 0.6, Sugar 12.4, Protein 62
APPLE-BRINE
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.
Tips:
- Use a variety of apples. This will give your brine a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Braeburn apples.
- Don't peel the apples. The skin of the apples contains pectin, which will help to thicken your brine.
- Add some spices to your brine. This will give it a more flavorful taste. Some good options include cinnamon, cloves, and allspice.
- Let the brine cool completely before using it. This will help to prevent the meat from overcooking.
- Brine the meat for at least 12 hours, but no longer than 24 hours. This will give the brine enough time to penetrate the meat and flavor it.
- Cook the meat according to your desired method. Once the meat is brined, you can cook it however you like. Some popular methods include grilling, roasting, and frying.
Conclusion:
Apple brine is a great way to add flavor and moisture to your meat. It's easy to make and can be used with a variety of different meats. If you're looking for a way to take your cooking to the next level, give apple brine a try. You won't be disappointed.
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