I have a number of marinades that I use. One of my favorites is an Asian marinade that I use for pork loin.
2 cups mirin
2 cups soy sauce
4 pieced of fresh ginger, thinly sliced
2 tablespoons crushed red pepper
1 sliced orange
2 tablespoons toasted sesame oil
1 tablespoon olive oil
8 cups cold water
Give it an overnight soak, brown the loin in a skillet for about 10 minutes, and then put it in a roasting pan in the oven until it's cooked.
Originally Posted By: sleddriver
OK. But if you cut the salt way back in a brine, it won't function properly.
Many people use "brine" as a generic term for an overnight marinade to add flavor. While true brining does require salt, there are many ways to tenderize and add a lot of flavor to foods with an overnight marinade that don't require salt.
Originally Posted By: dave123
No need to brine I don't over cook
Cooking time has nothing to do with it. It's a way to add flavor and additional dimensions to different cuts of meat. If you don't occasionally brine or marinade, you're missing out on a way to really make meats taste fantastic.
Originally Posted By: 123Saab
But you do know that sugars do what salts do in a brine?
Besides the flavour.
They both tenderize and reduce moisture loss. The salt denatures the protein in meat, and allows water to get trapped between the unbound proteins. It allows the meat to retain more moisture and makes it moist.
The sugar also works the same way, but to a lesser extent than the salt does.
