Time to Brine ...

I confess - I am not a good cook. In fact, despite the pasta making and cookie backing obsessions in high school, I didn't really know how to cook up until 3 or 4 years ago. And still, I have fumbled my way through at best.

Therefore, when a coworker began talking about brining at work, I was very confused. I looked it up online and discovered that brining is the process of soaking meat in salt water (and often suger or something sweet) to keep it tender. I then called my mom with posing the question: What's the difference between brining and marinading?? (As well as the question: What the difference between baking and roasting?)

A few weeks ago, after making Pork and Cabbage for the second time (and not wanting to repeat the dry pork from the last time), I brined the pork - sort of. Turns out I did it with only salt and for too long. Nevertheless, it was awesome! The pork was so so tender (albeit a little salty).

So if you, like me, are confused about brining, I have compiled some resources because, baby, it's time to brine!


Generally about brining:

http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm

http://www.cookingforengineers.com/article/70/Brining


Some recipes that were recommended as both the best meat you've ever had and the way into a man's proposal:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35141,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33782,00.html


Answer to the burning question: Brining vs. Marinading?
My synopsis: Brining is a type of marinading and basically, marinading is typical with a acidic solution and brining is always a saline solution.

http://www.bbqlodge.com/brine/brine.htm
http://www.cookinglight.com/cooking/package/0,14343,734675,00.html (bottom of article)