about 300g of salt in 3.78L = 80g/L
You "think" an opinion is mis-guided.
Funny-
#1 Chicken in a bag in the fridge
#2 Chicken in a brine at room temp
Everyone's pre-programming can't let them accept that #1 is allowing more to live and grow than #2.
And everyone's quick to point out the crazy flaw of #2 because it might not kill every single microbe. Doesn't matter that choice #1 is breeding bacteria nicely. Don't think so? come back in a week and have a whiff.
And this cross contamination dialog is misplaced too often. The notion that some brine drippings is going to contaminate everything is really, truly not understanding the microbial world.
There isn't a pathogen that's on a chicken that isn't already visiting your house and your lungs very regularly. Truest statement in this thread, right there.
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