Reuben brats
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I sauteed saurkraut to include in my batch of meat, should i use the kraut juice in place of the 300ml of water or just stay with the water? I want a good corned beef flavor and dont want to overpower it with kraut but looking for maximum flavor.
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twilliams I’d say replace it if you want that nice stronger taste, just know that the pH of the cabbage (depending on the type) might affect a bind, so if you are making a cured product then I’d go with normal water, if you are making fresh then have at it!
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twilliams I’d say replace it if you want that nice stronger taste, just know that the pH of the cabbage (depending on the type) might affect a bind, so if you are making a cured product then I’d go with normal water, if you are making fresh then have at it!
Jonathon thanks for reply, fresh brat
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You might want to adjust the salt if adding the juice.
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YooperDog i just used the complete seasoning package so no way to adjust salt. I just went ahead and used water. Then i was a knucklehead and forgot to add the hi temp swiss cheese
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YooperDog i just used the complete seasoning package so no way to adjust salt. I just went ahead and used water. Then i was a knucklehead and forgot to add the hi temp swiss cheese
twilliams Doh… I know the feeling. I have the same issue when I put my vehicles back together. Always left overs part.
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