dj whitebread
Thursday, December 17, 2009
Brine
Last night I roasted a chicken for supper. I decided to do something different and try and soak the chicken in a brine before the roast.
While I definitely think it had some effect, it was not huge. Now, I do not blame the concept of brining for this, I just didn't do it right. In the future I plan on making two changes:
- Increase the soak time dramatically. It was just in there for about 6 hours, it probably needs more like 12-24 to really take.
- Increase the salt content of the solution.
I think these two changes will go a long way to really making the brine fulfill all of its promises. I of course cooked the chicken using the probe thermometer, and it came out nice and juicy. Cooking meat by temperature alone is really the biggest thing anybody can do when it comes to producing tender and juicy meats. Especially for longer methods like roasting or braising. Time is worthless; you should only be using a thermometer.
Labels: brine, thermometer
8:35 AM |
