Arturo & Anise 3 steps of success
Brining Step 1
( rule of thumb 1/4tbs of Arturo & Anise Brine per quart) example 1lb of meat = 2 qts. of water
Leaner meats like chicken, turkey and pork chops benefit from brining since the salt solution forces water molecules into their fibers that help to keep them juicy during cooking. While brining is not ideal for low-sodium diets, it can be a special treat since it makes meat extremely flavorful from the inside out. Brining liquid can also be infused with a host of tasty spices, so feel free to flex your creative muscles.
Step 1: Calculate The Amount of Brining Liquid
The general rule for brining is 5% salt solution (by weight) but to avoid dealing with the math, most people use 1 gallon of water with 1 cup kosher salt. To determine the amount of brining solution you’ll need for your meat, simply place the meat or poultry in the storage container you plan on using and estimate the amount of water required to cover it. The meat shouldn’t fit too snugly so that the water can easily circulate around and submerge whatever you’re brining. Most plastic containers will have the cup size written on the underside of the container, to make measuring easy.
In case you’re not fluent in the art of brining here’s a quick recap. The basic process involves soaking meat in a tub, bucket or cooler full of heavily salted water overnight (most turkey brines are in the 5 to 8% salt range by weight water). During the brining process a good deal of moisture remains inside the turkey even after the meat is cooked. Typically an unbrined turkey loses about 30 percent of its weight during cooking, most of which is water which is responsible for its desired juicy moisture. By brining your bird you can reduce this moisture shrinkage to as little as 15%.
For a medium size turkey (12-14 lbs),small to large fryer chickens (4-7lbs) you’ll need approximately 1/2-1lb of this brine mixture. You begin be adding the brine seasoning to two gallons of water (or if you prefer one gallon of water and one quart of fruit juice example apple, pineapple, orange juice don’t have to be expensive so don’t over think it. ) and then bring to boil. Remove from heat and allow to completely cool before adding the meat. The turkey should sit in the brine at least overnight in your refrigerator or cooler. If going the cooler route add the turkey and brine liquid to a large re-sealable bag and then place the bag of turkey in ice water to stay cool during the brining process.
We’ve tested brining our chicken and turkey from 4 hours up to 24 hours and found the optimum flavor is achieved at about 6-12 hours. Remove your poultry from the brine (discard brine), rinse the poultry with cool water and then pat dry with paper towels. Proceed with your normal roasting method that your Mom or Grandma taught you.
This brining blend also works well with chicken and pork chops although we would not brine the chicken for more than 4 hours and the pork chops for more than 2.
Place the meat in your storage container and pour over the cooled brining liquid, leaving a 1/2-inch space at the top to avoid leaks, then cover and refrigerate for about 10 to 12 hours. If you want to brine your meats in the same pot where you prepared the brining liquid, place the cooled saucepan or stockpot containing the liquid in the sink to catch the flow-over. Slide in the meat and be sure to leave a 1/2-inch space at the top. Cover with a lid, and refrigerate for about 10 to 12 hours. ( quick brine 1-2hr)
Arturo & Arturo step 2
Our gourmet-Handcrafted Rubs
Used A good rub compliments the natural flavors of food without overpowering them. We use only all natural ingredients in our rubs for flavor that makes any at-home cook feel like a chef. Apply directly on meats and seafood to liven up any meal. For best flavor and juiciness, use the rubs in conjunction with our tenderizing brines. Non-GMO Certified. Gluten Free
How Much and When
As a rule of thumb you should use about 1 tablespoon of dry rub per pound of chicken or pork, for fish I prefer using about ½ that much to start. I always recommend using a bit less the first time your experimenting with any new rub as you can always add more but can’t take much away if you over season.
I’ve seasoned both chicken and pork with this rub and have then let it sit in the refrigerator for 8-24 hours to allow the seasoning to work its way into the meat before smoking or grilling. For fish I only tender to let the seasoning sit for 30 minutes to 2 hours before cooking.
Arturo & Anise Step 3
Tip #1: Don’t overthink it. Just be more deliberate next time you salt your dish by asking yourself how a flavored variety could make it better. Let’s call it thoughtful experimentation.
Tip #2: While our Arturo& Anise flavored sea salts are best as finishing salts, you can also crank up the flavor by incorporating them during the cooking process as well, but be careful not to over-salt and add the salt as late as possible for the most flavor. When baking, use unsalted butter to optimize flavor without over-salting.
Tip #3: Start light and taste as you go. Flavored salt smells way too good to trust your instincts and often requires less than most recipes call for.