How do you black the blank and doesn't blank do blank? Questions? Bring it on.
Just finished the video on brining and my question is:
If I plan to marinate, for example a pork tenderloin, do I brine first then follow with the marinating? Should I incorporate what I plan to marinate with, and in put it in with the brine - basically combine the two processes into one. Or Should I marinate first then follow with the brining process?
You could brine then marinate; however, most cases one usually brines or marinates but not both. Ultimately, it's up to you. If you want to marinade follow the lesson on marinating to incorporate the flavors you are looking for. Same goes for brining.
Also, when posting questions, it is best to post them in the relevant cooking school forum (in this case the Brining lesson), that way every student can benefit from the question and answer. You may also even find what you are looking for in that same discussion forum.
Hope this helps. Cheers!
Cheers!
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