No, you're not weird :) Putting meat in 5-10% salted water(brini

plus sugar, it's a good way to add tenderness and flavor. But not in plain water, which is not safe (due to bacterial growth).
Brining is used primarily for white meat, since one tends to cook them to higher temperature of 165F. But I've seen chefs use that for beef.

所有跟帖： 

• High Five!!!!! -OregonRain- ♀ (0 bytes) () 04/08/2008 postreply 15:28:37

• bia!! bia!! -令狐葱- ♂ (0 bytes) () 04/08/2008 postreply 16:31:30