"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 04-18-2005, 09:11 PM   #11
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,811
I've seen a few recipes that call for 1 cup of salt to a gallon of water (which translates into 1/4 cup to a quart) but that has always seemed a bit too salty ffor me.

Let us know how it turns out.

You did use sugar, too, right? That's important. It brings out the savory flavor, as opposed to merely salty.

PT -- I usually use maybe 1/4 to 1/2 cup of Kikkoman low sodium soy sauce to a gallon of water. I do that first and then add the salt so I can taste it and make sure it's not too salty.

jennyema is offline   Reply With Quote
Old 04-18-2005, 09:34 PM   #12
Head Chef
Mylegsbig's Avatar
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
heres what i did.

i brought one quart of water, 1/4 cup salt, 1/2 cup gran. sugar, 1 1/2 bay leaf, couple dashes of thyme, 3 cloves garlic, handful whole black peppercorns, dehydrated onions, some soy sauce, to a boil, stirring it whole time. then i poured it into a dish and put it in the freezer until it was cold, pretty cold to the touch. then i put 3 chicken breasts (about one pound total) into the liquid in a dish, and weighed it down so it was submerged for about 1 1/2 hours. I'm serving it with stir fry veggies and white basmati rice. Havent had dinner yet but it's almost done.

Mylegsbig is offline   Reply With Quote
Old 04-18-2005, 10:23 PM   #13
Head Chef
Mylegsbig's Avatar
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
came out way too salty, but very tender

Mylegsbig is offline   Reply With Quote
Old 04-19-2005, 07:56 AM   #14
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
A lot of brining is trial and error (at least in the beginning). Now that you know your chicken came out too salty you will be able to adjust the amount of salt next time. I think it took me three tries to get it exactly where I wanted when I first started. I am glad it came out so tender for you

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:24 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.