3 hours ago, Kim Shook said:
Back with another question regarding brining pork chops. When I look up brining directions online, I find a wide range of times. Some say 4 hours, some say 12 hours. When I’ve done it for as long as 6 hours, I find the meat much too salty. Other directions say one hour per pound. That’s when I start trying to do math in my head.
I was a theatre major. Neither my math nor my logic skills are up to par. My SAT scores were so lopsided I’m surprised I don’t walk sideways. I’m always calling Mr. Kim from the grocery store with moronic questions like “is a pint one cup or two” and “how many ounces in a pound” and the real tough one: “do you think they mean liquid or weight in ounces”.
If I want to brine for one hour per pound of meat, does that mean: 4 half pound chops (2 lbs.) = 2 hours OR just a half an hour because each chop is only half a pound. See what I mean? My head hurts. Thank you!!
I'd love to help, but just reading your question gave me a headache. The mathematical gene passed me by completely, much to my father's disgust (he was a mathematics professor). When I was told that a+b=c, I rebelled and ran off to join a circus. a+b clearly says 'ab' which means nothing!
I would have a nervous breakdown in the USA with your quaint measurements which make little sense. I can just about cope with metric.
I'm looking forward to a reasonable answer from someone more gifted in the occult arts.