A crystal clear morning sparked a pointing idea. What if we made a brine for ingredients that was truly remarkable? What do I mean? Well, what if we brined chicken with a roast chicken brine? What if a pork brine incorporated cracklings and bacon? We have brined ingredients with numerous flavoring agents from herbs and spices to soy sauce and molasses. Yet, I had not thought about brines which would truly impart a meaningful flavor profile. Similarly, we have wrapped fish in prosciutto and stuffed them with lemon, onion, roasted tomato and herbs. Again, what if we brined the fish with these flavors? We have used fresh spruce tips and juniper branches in our cooking. Now if we integrated these flavors into the brine for sweetbreads and lamb, think about the explosive full flavors we could capture.
And what is even more exciting is that to integrate these flavors and adopt the technique in our cooking is simple. We can fry chicken skins and use them for the roast chicken brine or make a broth with prosciutto ends for the prosciutto brine. We can even use existing brines to compliment flavors. What if we made the roast chicken brine with green olive brine as the compliment?
The possibilities just increased dramatically, now it is our job to integrate them into our cooking.
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