Wednesday, August 17, 2016
A Favorite Brine of Mine
Southern cooks love to brine pork chops and chicken pieces in buttermilk. Brining means to soak meat in a solution to tenderize and add flavor. Since I do not usually have buttermilk, here's my cheat brine: 4 parts milk or 1/2 and 1/2 1 part white vinegar Put meat in zip-top bag and pour brine over. Seal and refrigerate for a few hours or overnight. When ready to prepare meat, pat it dry. Bake, fry, barbecue, etc.