How-To: Brine & Cook Pork Chops

[@2010georgian1]

Woah finally a normal munchies episode..

[@richardli6775]

Exactly. Period.

[@damien_strix]

helps to have that new in house kitchen

[@DerlChur]

Get out.

[@teddobrotin2855]

I like how she presented. Fun and informative!

[@DanielVeazey]

Exactly what I want to hear first thing when I'm looking for food videos. Great job.

[@johncole3473]

Exactly my thought as well...

[@jkasaunder228]

Somehow that was a Jab at men? I don't get her point? Yea we don't wanna hear about it, Much like you don't wanna hear about the massive shit I did this morning.

[@scotttucker2835]

​@@jkasaunder228😂

[@gvc56100]

very good video with a butcher whose personality reflects her passion for food

[@laughkick]

Yay! Someone who isn't aggressively in your face about how excited you should be about this food. I do appreciate that she isn't yelling at us about how awesome this is.

[@IndoPersian1969]

If you remove all (or as much as possible) of the air out of the ziplock bag when sealing in the chop with the brine then you're going to get a fully submerged chop without the fuss of positioning and adjusting the bag.

[@Costikeke]

i have watched over 10 videos on brining and cooking chops, this one is legit, thank you munchies

[@iconoclast137]

reverse searing changed my life. especially with pork chops. sous vide is also a great technique for them.

[@499predator]

I know this is an old comment, but holy shit you are right. Learning about reverse searing really changed cooking meat for me. For the better.

[@swingAE86]

I did this. turned out delicious. doing it again tonight!

[@Lorkin32]

Discussing menstruation has no place in neither jokes nor in a kitchen. Period.

[@matthewpipes]

😂 A comment section is OK though?

[@9929kingfish]

iamimago it's sexy

[@Sigilstun]

Well done.

[@steveziki]

Bloody well right!

[@awjake137]

Lighten up.

[@agawamguy]

OK, I used this exact dry brine process for just about 24 hours. I read down below in the comments that someone said that it helps to wash the salty exterior of the meat with water so that the pork chop aren't too salty. I washed off the pork chops really good and I cooked them in a cast iron frying pan with butter. The chops had a beautiful caramel color and they were really tender but they were so salty my wife & I had trouble eating the meat. Supper was kinda ruined. I will try this again but next time I'll try the wet brine.

[@mc045]

Loved the dry versus wet brine comparison! Very informative. Thank you for sharing this!

[@EJCmkechi]

I just made these pork chops and they are literally the best I’ve ever made.

[@ethanryans581]

Ik it's an older video but drip the excess brine off the chop or pat dry before putting it in the pan to help with searing.

[@Leonar12345]

she really knows her stuff. well done

[@ronswanson1410]

:/

[@shy25]

You're just a horny bastard.

[@NTidelius]

Cara if you're reading the comments don't read the comments Great episode, she seems laidback, down to earth and explains what she knows in a relatable way

[@ronswanson1410]

L/10

[@benildadelavega2122]

I love the result of chops dry brining. Thank you so much for sharing this wonderful process. God bless.

[@NancyRemling]

You were lovely. Thank you for showing us how to cook a pork chop properly. ❤️❤️❤️

[@ricklavick]

More of her pls!

[@BBQGuys]

Brine adds such great flavor and juiciness, tasty looking chops!

[@Mubban]

Dudes you should put your salt in your brine not in this god damn comment section.

[@michaelgaryscott969]

Fr

[@strekke1986]

Do you have to wash of the dry brine before putting it in the pan?

[@amandakay5869]

no

[@xXxRK0xXx]

For anyone trying the dry brine: rub off/rinse the salt; it's way too salty if it's left on there.

[@agawamguy]

I did wash the meat and I still found it extremely salty. Oh well! I'll try the wet brine next.

[@SiciElbuensici]

I think I love you !!! I sear my chops top level in a small patio aside my kitchen. Great simple video describing brining

[@onespeedlite]

Do you need to rinse off the wet brine before cooking? Do you also need to wipe off the dry brine before cooking? Thanks!

[@gheorghestefan3214]

I AM 70 YEARD OLD AND STILL LEARNING, THANKYOU...

[@senor77]

I love the dry technique, is it a bad idea to add additional other seasoning prior to cooking? I guess my real question is more around the fact I want to brine to maintain a juiciness but then season with other spices.

[@pkevingehin744]

With the dry rub... Do you rinse them? Is it okay to add a dry rub to them if you plan of cooking them on the smoker?

[@goneboating123]

Sorry...I fell in love...I will try the dry brine tomorrow

[@RefinerSimilitude]

Thanks for the video, it inspires me to try to brine some chops. She's right, I grew up with mom serving thin, dried out planks of chops, so I've not made them... ever. However, based on how Alton Brown explains brining, I think dry brining is a bit of a misnomer. He explains that the liquid is essential; the salt makes the meat cells release their moisture and then they reabsorb the surrounding liquid and hold it. This is why the brine is flavored, but isn't necessary to make it more juicy as she says and how it differs from a marinade. You always want to pat the meat so that it's bone dry before browning; the most useful thing I learned from the Julia Childs movie years ago.

[@veronique9197]

Loved this episode! Hope we see more of her - dry brining my pork chop as we speak

[@clintinva]

Made these tonite, very salty! Will not use this dry method again!

[@michaelgaryscott969]

😔

[@thynguyeexn]

Love her! Please have her on more often. I will make the pork chops this way for dinner tonight and we'll see how it goes!

[@jaredmeit6127]

Loved this episode. She was great! Also, the comments section is a cess pool of teenage boys with low self-esteems.

[@serginaru]

oh come on, people are just sensitive to beautiful bodies and there is nothing wrong with that.

[@Bakey154]

idk its not so much that she just mentioned it its that she loves talking about her period during work to make it uncomfortable. thats what's bitchy imo. still love her doe

[@kingrider75]

Doesn't intimidate me at all. I learned long ago to never trust any creature that can bleed up to 7 days in a row and doesn't die.

[@ronswanson1410]

her personality = I talk about period to make men uncomfortable Proceeds to make mid grade looking pork chops. The people's reaction: SHE IS AMAZING :/ nah... not really.

[@jpdemer5]

Sadly, a lot of 20-something men are still 14 inside.

[@egoodmon]

The best video on how to cook pork chops

[@whalebone1206]

She's good looking, smart, knows about meat.. she's perfect.

[@damien_strix]

I eat pork chops on a regular basis and usually end up buying in bulk and storing some in the freezer, any recommendations on the best way to cook frozen? I usually pan seer similar to this video but then I broil them to finish off because they're frozen or I'll straight grill, is there a better way?

[@richardchoongmingslater6100]

This was so educational for cooking/preparing meat in general. Thanks!

[@jaredknapp6832]

Well done. I mean the episode not the chops. More of this. She should be in all the shows.

[@greg.peepeeface]

Munchies kills it with finding the right people to do these vids with.

[@prn_Melatonin]

Do you wash the dry brine chop before putting it in the oven?

[@OGKingBird]

3:04 the fly on the pork chop haha

[@pb4life175]

so on the dry brine do you clean off the brine before you cook it?

[@Cloud.210]

Ayyy, I'm watching Chopped at 1 in the morning. And I knew I recognized her from somewhere. Cool she's on there.

[@rickrobbo]

So, can i just check, do you not rinse off the dry brine before cooking?

[@sammyswank]

What is the layer of pink on the cap section of the chop? I've never run into that before, even when getting fancier cuts at a butcher shop.

[@brandonwilcox7411]

I'm glad she finally said that adding aromatics to the brine doesn't really do anything! Those flavors don't penetrate the surface of the meat!

[@crebuli]

Good ep, filled with actual handy tips

[@holden6104]

Should brining always be done, or only when the cut is as thick as the one here? I've seen a lot of recipes where they don't even mention brining.

[@peterreece2340]

Looks good. Going to try the dry brine now.

[@danno698299]

Oh cool...I'm going to have to stop by your shop and pick up some pork chops! I hardly ever make it to Bushwick anymore since I moved from the city to Astoria.

[@patrickquimmel7032]

after brining the pork ang get it out of the water with salt, can i put it in a refrigirator and cook it later

[@theorangefreak]

Very educational and engaging video :) I also loved her humour too, some people should lay off the salt. Let the salt work the brine not your life

[@michaeldavis5538]

She understands pork. What a beaut!

[@emzdarlington9661]

i like the way she went into detail on how to do this, like minimum and maximum time in fridge

[@wakeupamerica2971]

Most informative, trade secret vid for pork chops I've seen. Easy on the eyes too! Thanks a bunch!

[@Plumbr44]

Good explanations on both styles and a great sense of humor. I like your style of cooking and humor. Not many cool gals out there these days!

[@frezzingaces]

Question - She says the goal of brining is to add moisture back into the meat - but isn't the dry brine doing the complete opposite? Why would you want to suck it out with salt?

[@vonwaq]

Even though some moisture was removed during dry brining, it still denatures the protein in the pork so that during the cooking process, lesser moisture and juiciness is lost as compared to not brining at all

[@vonwaq]

Plus I'm think that salt only removed the moisture on the surface of the pork(this i'm not too sure), so when you sear the pork, dry brine may produce a crisper outerlayer as compared to normal brining

[@ach3322]

Love this video.. the pace and explanations were great. Thank you.

[@zack3c]

There's more then two schools of thought on how to sear a steak. A lot of people don't flip it every 15 seconds but slightly turn it in the pan every 15-30 seconds.

[@knees7168]

Yo dawg, what kinda sauce do you do with a pork chop?

[@KrytpoSurfer]

well done! beat brine video, real and authentic.

[@dpie4859]

Whats the taste and texture difference between dry and wet brine???

[@ChompNom]

She uses cooking jargons, she knows her stuff

[@DaCanary]

DAMN SHE T H I C C

[@DaCanary]

***** Probably trying to white knight his way into her pants lmao

[@tugger]

I like these wannabe redpillers theorizing that anyone arguing with how sad they sound is trying to whitenight pussy from the internet. Just shows what a bunch of perpetual hentai cucks they are.

[@DaCanary]

tugger Uh oh the White knight cuckolds are out in full force for this comment section. The salts flowin'

[@ellioteg]

O

[@stampedmetalsword8099]

Incel here. I'm going on a killing spree soon if hot chicks with size G breasts don't give me pussy ASAP.

[@michaellaidler7143]

That vocal fry makes me want to bang my head against the wall.

[@TheTammanytiger]

With the dry brine, when its time to cook do you brush some of the salt off from the meat? All that Salt on the dry brine it looks like it would be really over powering when its time to cook it.

[@MrMostNatably]

Zane Osuna the sugar is there to balance the salt, no need to wipe off. It may have seemed like a lot of seasonings but the chop was very thick so keep that in mind as well.

[@RefinerSimilitude]

Omg, I found you... I had to read through 8 cancerous posts to find this first relevant comment... thank you... I almost turned around and left. I'm going to answer your question in a separate post because I think more people will benefit from the info.

[@devanvelo3725]

Go to 3:01 to see a fly on the chop lol

[@jonathanhernandez9181]

Lmao! Someone call the police!

[@KingDennisJensen]

The fly police have struck again!

[@FearEeatsTheSoul]

I came here for the BRINED FLY recipe!

[@Justwalks]

People are so fucking sensitive. Geez.

[@Justwalks]

Clever.

[@patrick7247]

LUESoldat who hurt you?

[@jurassicsushi]

Cara is pretty attractive i must say @munchies #Munchies Good choice for this episode.

[@levonpascua4152]

i was guessing her name while watching and the first name that popped in my mind is Cara ajdjffjsksnfh

[@ashergreenberg]

oh the irony of using Kosher salt

[@misterlauu]

Can you explain?

[@vgt]

Anson Lau pork is not kosher

[@santanalz]

Kosher salt is short for koshering salt. Aka the act of drawing blood out of meat. Nothing to do with Jewish faith.... Take 8 seconds to verify shit here kids.

[@endlessgains5759]

@@santanalz still beat my meat to this vid cuz of the boobs

[@Gonzonalized420]

She is great and the pork chops too!

[@CookingwithJulia]

Never thought of brining pork chops! This is an awesome idea!

[@kylemcd7022]

So you can season just before the grill/pan, OR 2+hours, but not 20minutes?

[@KimJayViet]

This is why I struggle through other episodes. Cara is knowledgeable, charming, funny and smart. Why can't your male hosts be like her?

[@ronswanson1410]

Charm = " love making men uncomfortable by talking about my period all day " Proceeds to give instruction. So her first two sentences are all the personality she displays. Very charming... Actually it's just gross.

[@Fabio9x]

Anyone knows how much time do the chops need to stay on the oven at that temp? I don´t own a food thermometer :c

[@OceanzAway83]

On her recipe she said heat the oven to 250 than cook for about 20 min until the internal temp reaches 110. Hope this helps bud 😁

[@mayjester1542]

Does this work with any piece of meat?

[@birthgravy]

What negative comments are you guys referring to? Everything I see is pretty positive haha

[@deanwaddell4444]

I came for the tutorial, and stayed for the comments.

[@ronmiddleton3941]

Nice job, very informative!

[@nosnowintexas]

When her windows are open you know what time of the month it is 😂

[@cheungzane]

More hangover episodes with Cara!

[@thekiddocook1554]

Ppl think brining is fancy but when u buy a can tuna it either says in oil or in brine. Just salt water, ur tuna comes in brine which is just salt water so its nothing fancy

[@raretruth7738]

More of Cara please!

[@804E]

"...to season it at LEAST an hour in advance or right before"....? I'm confused. "Like a weird 20 minute window" ...YOUR VIDEO is simple and tricky.

[@Jeffsmith211]

If you leave this to brine for two days I'd wager it'll be completly inedible. I did 10 hours and it became super Hammy and way too salty. Disappointing because the flavor is amazing. I'll have to try and turn it into a soup now maybe with beans that sounds good.

[@DonCurrywurst]

You crave a steak when youre on your period? Well, then I must be on my man-period all the time D:

[@Voidlux88]

man period?

[@9929kingfish]

LordGriebenschmalz du

[@reesesaysay]

Gotta love a woman who know their way with meat

[@ArtAndPrevailing]

great clip! thanks for the tutorial.

[@brandonhsia8471]

but when u flip the meat very often, doesnt the juice in the meat come out?

[@antotheja251]

She is cool

[@franciscoleyva4413]

Sugar actually has the same preservative (brining/curing) properties as salt. I wouldn't fuck too much with the sugar quantities here

[@dalebaker9788]

Which one did you like the most

[@leonardohermawanto9149]

Is it safe to eat pork not well done?

[@davidsummers6700]

Matty Matheson got hot!

[@Kontonymous]

Cringe.

[@Fatmanstan606]

Hahah pretty good

[@abelaxen]

@@Fatmanstan606 no. not at all.

[@hellomoto170]

My whole life I've been told that seasoning a steak with salt before cooking is bad because it draws out moisture... Now brining makes a better steak? Confused.

[@anton48103]

3yrs later... Brining your steak with salt is different than seasoning a steak before cooking it. The salt in a brine is fully dissolved, whereas granular salt on the surface is what draws the moisture prior to grilling or searing.

[@dmitripopov8570]

Thank you!

[@HardlyIdiot]

Kudos to vice for giving equal opportunity to disabled people. Proof that being just a floating head and arms shouldn't hold you back from your dreams of badly cooking some pork chops.

[@michaelhall3478]

Nathan .Trotter i really like brined reverse seared chops, how do you make them?

[@YoitsLoafOfWood]

Such an underrated comment lmao

[@jhitt79]

I like to make the same joke! (Regarding wearing camo.)

[@schuegrafma]

What's the point of wet brining then? Just seems worse, because it makes your meat soggy vs the dry method.

[@CaraCaraNicoletti]

agreed! I had to give two ways, but in my opinion wet brining is not a great idea and you should always do dry.

[@dtectv60]

Looks good