"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-11-2006, 03:50 PM   #11
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by Gretchen
Yeah, I kind of got hung out. ;o) It is a brine.
no problem... i will edit the original post to make this more clear.
__________________

__________________
black chef is offline   Reply With Quote
Old 11-11-2006, 03:50 PM   #12
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Interesting. Until you pointed it out Gretchen, I did not notice the lack of water. I agree, to be a brine water is needed.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-11-2006, 03:56 PM   #13
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by GB
Interesting. Until you pointed it out Gretchen, I did not notice the lack of water. I agree, to be a brine water is needed.
i assumed by brining it was understood that the chicken was COMPLETELY immersed in a cold water bath.

i edited the original post to make that more clear.

sorry for any confusion... but this was not meant to be a rub or marinade.
__________________
black chef is offline   Reply With Quote
Old 11-11-2006, 04:01 PM   #14
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Oops sorry black chef. I see where you said that now. My bad!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-11-2006, 04:07 PM   #15
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by GB
Oops sorry black chef. I see where you said that now. My bad!
no problem... i should have made myself more clear upfront.

i'd hate for someone to try these brine combinations when i'm NOT describing them in full detail.

tomorrow... i'm doing a bourbon vanilla & red chile brine for salmon steaks. they will be cooked on either a cedar or alderwood plank. i know i need to add-in a little sweetner, but i haven't figured that out yet.

any suggestions?
__________________
black chef is offline   Reply With Quote
Old 11-11-2006, 04:13 PM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Now that sounds really tasty!!!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-11-2006, 04:27 PM   #17
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Quote:
Originally Posted by black chef
no problem... i should have made myself more clear upfront.

i'd hate for someone to try these brine combinations when i'm NOT describing them in full detail.

tomorrow... i'm doing a bourbon vanilla & red chile brine for salmon steaks. they will be cooked on either a cedar or alderwood plank. i know i need to add-in a little sweetner, but i haven't figured that out yet.

any suggestions?
As GB said, tasty--AND where is the recipe/amounts/ingredients!!!!
__________________
Gretchen is offline   Reply With Quote
Old 11-11-2006, 04:45 PM   #18
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Gretchen
AND where is the recipe/amounts/ingredients!!!!
DITTO
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-11-2006, 04:47 PM   #19
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by black chef
i assumed by brining it was understood that the chicken was COMPLETELY immersed in a cold water bath.

i edited the original post to make that more clear.

sorry for any confusion... but this was not meant to be a rub or marinade.
Well, don't let it happen again!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-11-2006, 06:25 PM   #20
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by Gretchen
As GB said, tasty--AND where is the recipe/amounts/ingredients!!!!
oh, i'm thinking of the recipe right now...

i got the idea from a vanilla lobster recipe a friend gave me at work. i tasted a sample from him and thought..."this would be great with a little spicy kick," so i thought of the red chile peppers-not too hot but ok.

but to offset the spicy flavor, i'm thinking of using a touch of honey or maybe even a teaspoon or two of molasses... just something to offset the spice but that will agree with the vanilla.

i was thinking of a brine that would incorporate these flavors, but now, i'm thinking of a rub... hhhmmmm.
__________________

__________________
black chef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.