An interesting look at brining
With all the Hoopla about brining either for Thanksgiving or a comp this really clears things up . http://www.seriouseats.com/2012/11/t...p_serious_eats
Recent topic here.
Clears up nothing for me.
I've been brining chickens all summer in a 6% salt brine, using a cooler, water, salt and ice, and loved it. This weekend I used the surface brine outlined in the link in the previous post.
The results were excellent. Amazingly the bird doesn't turn out to salty, and just as he says, the texture and flavor is better than traditional water/salt brine.
Throw in the ease of this method and I'm sold!
|All times are GMT -5. The time now is 04:15 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.