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!
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