Quote:
Originally Posted by The_Kapn
This is one of those topics you can answer for yourself for less than a dollar and no risk 
A basic brine is based on one gallon of water with one cup of kosher type salt and one cup of sugar.
Scaled down to a quart of water and 1/4 cup each of salt and sugar should be plenty for a test batch.
Skip any added spices for now, you can "play" with flavors later.
Put some of the wings in a ZipLock and brine for 1 to 1.5 hours.
Cook both brined and unbrined and compare for yourself.
Internet opinions are nice, but only you can decide which you prefer.
Easey/Peasey and cheap!
You will have Good Eats from both methods.
TIM |
the above goes for 99% percent of the questions, as everyone has different taste buds, cooking techniques..etc...experiment differnet ideas, then expand on what worked for you! However, when it comes to chicken, get fresh, never frozen and a brine will be a bonus! But experiment with smaller batches..then expand from there..
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
|