ELIZABETH DAVID COOKBOOK RECIPES

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STAR ANISE BRINE RECIPE - NYT COOKING



Star Anise Brine Recipe - NYT Cooking image

Back in 2012, Sam Sifton spent some time with Jesse Griffiths, a hunter, and the author of who wrote “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.” Mr. Griffiths brined the chops he hunted and gathered chops in an anise-flavored brine. “The result,” Sifton wrote at the time, “is like overproof American whiskey touched by a splash of water, its flavor enhanced rather than diluted by the process.” But home cooks should take note that this same brine is not just for feral boar. Use it on the very chops you’d buy at the supermarket. Simply make up the brine the night before (or even the morning of), and soak your chops. Try it in our recipe for smothered pork chops, or in your own recipe for chops, but do try it.

Provided by Sam Sifton

Total Time 30 minutes

Yield About 1 gallon

Number Of Ingredients 4

1 cup kosher salt
1 cup packed brown sugar
2 pods star anise
4 bay leaves

Steps:

  • In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove.
  • Let cool completely and refrigerate until needed.

Nutrition Facts : @context http//schema.org, Calories 856, UnsaturatedFatContent 1 gram, CarbohydrateContent 220 grams, FatContent 1 gram, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 526 milligrams, SugarContent 213 grams

ELIZABETH DAVID - WIKIPEDIA
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer.In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.. Born to an upper-class family, David …
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