Posted by: John_Hamilton on 10/13/2013 07:10 PM
Updated by: thepinetree on 10/20/2013 08:07 PM
Expires: 01/01/2018 12:00 AM
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"Elementaire" Episode Two (Elémentaire TV) Episode 2: B - Brine
Angels Camp, CA....In this episode of Elémentaire TV, Jenny and Dave brine pork and cook it with bread crumbs and Dijon mustard. Elémentaire is the creation of two professional cooks dedicated to helping take the mystery out of making delicious meals from scratch. Our goal is to educate through the use of culinary terms and techniques and also inspire, through the use of the freshest seasonal ingredients, all who watch to make their own meals to enjoy at home. Every Sunday Night at 8pm we will premier another, great, new episode of Elémentaire with Jenny & Dave.
B - Brine
definition: to soak or saturate (food) in salty water
Basic Brine Liquid:
An old-fashioned way to bring both flavor and moisture to your meat.
1 quart cold water
1/4 cup Kosher or sea salt.
1/2 cup brown sugar
4 cloves garlic, crushed
2 Bay leaves broken up
1 tablespoon cracked black pepper
2 tablespoons chopped fresh rosemary leaves
Technique:
Mix all ingredients into cold water until the salt and sugar are dissolved. When brining, make sure the meat is fully submersed in the brine, cover and refrigerate. For a boneless pork loin, brine at least 12 hours. Brining is a great way to plump up lean or tough meats and poultry. It makes fish juicier. Be careful not to over brine smaller cuts of meat or the result ends up more like pickling. A good rule of thumb is to use the brining guide listed below.
Brining Times:
Pork chops, chicken breasts, or meats about one inch thick: 45 minutes to 4 hours.
Fish: Its structure is delicate so brine no more than 1 1/2 hours.
Whole chicken and Cornish hens: 4 to 8 hours, depending on size.
Turkey (12 to 18 pounds): 2 days.
Roasts: Figure 1 1/2 to 2 hours per inch of thickness.
Dijon Pork Tenderloin
This is a simple, flavorful dish for a weeknight meal.
¼ cup Dijon mustard
¾ cup seasoned breadcrumbs
¼ cup grated Parmesan cheese
1 brined pork tenderloin
Sea salt, white pepper and garlic powder
Remove the pork from the brine. Pat dry with a paper towel. Cut the tenderloin into one inch pieces. Combine the cheese and bread crumbs on a plate. Using a basting brush smear the mustard on both sides of the pork.Press each side into the crumb mixture. Place on a greased baking rack in a baking pan. Season to your taste. Bake at 375 degrees for 10-12 minutes. Pork is best if cooked to medium rare
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