What would happen if I was to cook meat/veggies in its original brine?

[whatquestions]

Meat and veggies cook at different rates, and you wouldn't want to boil either one of them dry in a brine. You will end up with a salty mess.

You can brine foods, and then roast them, but boiling foods in brine does not work.

 

[AndrewHunt]

I have some pork chop and potatoes soaking in a brine about 12 hours in a crock pot and was planning to do some experimenting with slowly simmering away the brine until it evaporates completely.

Would this intensify the flavors of the salt and spices?

I haven't been able to pull up any info with this. Has anyone tried this? Results?

Thanks

 

[Jennifer]

Brine?? What sort of brine--there are a lot of kinds.

But if you cook pork chops in liquid (any kind) in a crock pot and then cook it long enough to reduce the liquid completely, you will have some seriously overcooked and probably horribly tough meat. Your potatoes at some point will be mush, too, but might come out of some of it with the "drying process" you'll achieve with the further reducing, but overall, I wouldn't recommend this.

Brines are usually, (again, I don't know what you're using) meant to be more like an agressively seasoned marinade (it absorbs into the food) better left off the final dish, but its remnants remain to flavor the food.

But pork chops and potatoes sound good!!!

 

[JulieAnn]

It certainly doesn't sound very appetizing. The chops would be a grey color, no browning and I believe the potatoes would dissolve after 12 hrs. It would be extremely salty and I think inedible.

This refers to Jennifer's answer, There is only one brine and that is salt water