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brine and marinade.

adkim Nov 24, 2006 07:19 PM

is it okay to brine my quail in salt/water for a few hours and then marinade them in some citrus juices and vinegar, etc? should i even brine them or just marinade them?

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  1. opinionatedchef RE: adkim Nov 25, 2006 08:41 PM

    adkim, my inclination is to say just marinade them. i've actually never read of quail ever being brined.. but maybe there's a more scientifically knowledgable CH out there.

    1. m
      MakingSense RE: adkim Nov 26, 2006 03:51 AM

      Gosh, NO. They're too tiny. The texture of the flesh would be destroyed by brining.
      You probably don't want to marinate them for more than a few minutes, if at all. Again, due to their size, the acids in citrus or vinegar could affect the texture. Use those in a pan sauce or glaze instead.

      1. adkim RE: adkim Nov 28, 2006 06:17 PM

        thanks, guys. i will marinade them for a 1/2 hour then make a reduction w/ the marinade and glaze them while they are finishing up on the grill.

        1. m
          MakingSense RE: adkim Nov 28, 2006 07:38 PM

          The Food Nannies tell you to throw away the marinade - food safety issue. Something about uncooked juices, etc., not being cooked enough while you're using it to baste/glaze to kill any bacteria. This might be overcome while you are reducing but it might be safer to make a little extra marinade and use that for your reduction/sauce.
          And don't forget about the birdies marinating - they are so tiny and can get mushy very quickly in an acid marinade! A half hour can be a long time.

          1 Reply
          1. re: MakingSense
            HaagenDazs RE: MakingSense Nov 29, 2006 08:45 PM

            As long as you boil the marinade, you'll be fine. A reduced marinade is quite obviously boiled or simmered for a long time.

          2. C. Hamster RE: adkim Nov 28, 2006 08:26 PM

            Just make a little extra marinade and set it aside to use for the glaze.

            1. adkim RE: adkim Nov 29, 2006 08:41 PM

              yeah. i always throw out the marinade juice and keep extra on the side for reducing and glazing. thanks.

              1. pitu RE: adkim Nov 29, 2006 09:13 PM

                If it was me, I'd brine with spices and perhaps citrus rind in weak salt water
                (and not marinade in any acid)
                then make reduction/sauce with your vinegar

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