Monday, November 21, 2011

The only brine you'll ever need

If you have seen my post on Roasted Chicken, you would know that I am a huge proponent of brining poultry. In fact, I would venture to say that I will always brine chicken before I cook it, provided I have the time for it. The effects it has on every cut of poultry is just too much to pass up so I've decided to post my brining recipe and rules in a standalone post.

Brine recipe:

1/2 gallon hot water
1/2 gallon cold water
1 cup kosher salt (1/2 cup table salt)
1/2 cup white sugar

1. Add salt and sugar to hot water and stir vigorously.
2. Add the cold water and stir vigorously.
3. Let the water come to room temperature, or chill it to room temperature before adding meat.
4. Add meat and brine to a nonreactive container. (Glass, plastic, stainless steel, and ceramic are all nonreactive.)
Rules of brining:

1. Always make sure that the meat is fully submerged in the brine. Weigh it down with a plate if needed. Also, if there is not enough brine, just double the recipe.

2. Use the smallest container that you can fit your meat in while minimizing meat to container contact. This makes sure the surfaces of the meat are brined evenly.

3. Only brine poultry, fish or pork. Red meats will not gain from brining.

4. Follow the recipes brining time to the T. Too much brining will end in a disaster I promise you.

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