"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 09-30-2004, 06:24 PM   #11
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Quote:
Originally Posted by Otter
I subscribe to Cook's Illustrated and Cuisine at Home. It is worth it to me not to have to wade through advertisements. I'll post the brining results under chicken/turkey since it will be specific to a particular meat. I really want to try it on pork chops also since they tend to get dry if you overcook them even slightly.
What was the name, I looked under poultry for the brine but could not find it. Also, is the recipe easy to divide? I do not buy whole chickens as I only eat the white meat.

:roll: GO DUCKS = GET ARIZONA STATE :twisted:
__________________

__________________
norgeskog is offline   Reply With Quote
Old 09-30-2004, 06:28 PM   #12
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Hey Otter, to save me the expense of buying the magazine, what did it say, if anything, about sugar? And did it expound on the air drying? (I love crispy skin!)
__________________

__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 09-30-2004, 06:37 PM   #13
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
No mention of sugar, just 1 cup salt per gallon of water for a 4 hour brine and 1/2 cup per gallon for a 12 hour brine. There was only a brief mention of the air drying - just dry after brining and put on some type of rack that will elevate it off the pan bottom. The article dealt only with turkey, not chicken, and to me they are different birds in terms of moistness. I've never brined one, so possibly somebody who has can handle that question.
__________________
Otter is offline   Reply With Quote
Old 09-30-2004, 06:42 PM   #14
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Thanks, Otter. And ditto on the differences. Completely different birds in taste, texture and "moisture retention," in my opinion.

Okay. I wonder what wonders of info the web will yield.....
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 09-30-2004, 06:42 PM   #15
Senior Cook
 
chez suz's Avatar
 
Join Date: Sep 2004
Location: USA,NewYork
Posts: 310
Norgeskog..here is a basic brine recipe that will work for your white meat chicken...brining is actually meant for the white meat as its what has the tendency to be dry and not as moist and flavorful as the dk meat.
8 cups water
1/2c kosher salt
1/2c sugar (of your choice)...can be white, brown, honey molases, maple syrup or combo of
Mix all to dissolve and combine
Add Chicken Breasts
Refrigerate and brine 1 1/2 - 2 hrs.
Rinse chicken
Season w/anything but SALT.
If pan roasting chicken omit sugars as chicken will burn..only use for roasting.
Audeo...check out 2 FN recipes for Turkey...Alton Brown Good Eats and Wolfgang Puck....you will see that any sweetner is AOK to use.
__________________
chez suz is offline   Reply With Quote
Old 09-30-2004, 06:47 PM   #16
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
PS: The salt was table salt, increase cuppage accordingly if you use kosher.
__________________
Otter is offline   Reply With Quote
Old 09-30-2004, 07:01 PM   #17
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Thank you, chez. I will be studying both and anything else I can find.

Otter, thanks for the clarification. I will use Kosher. Actually, I may use canning salt. Same stuff, I believe, and I have a lot more of that. (Verify, verify...)
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 09-30-2004, 09:47 PM   #18
Senior Cook
 
Join Date: Mar 2004
Location: Seattle
Posts: 246
I subscribe to Cooks Illustrated also as well as Fine Cooking. Assuming that all who wish have already gone to C.I. web site; I went to F.C. site and did a search on brining. I think that you will find a lot of great info there.

http://www.taunton.com/finecooking/index.asp


Some one above [ I didn't note the name, sorry] ask about brining parts. No problem. Just be aware that the fatter parts [ dark meat] take to the brine better and You will taste more of it.

Alton brown's good eats site has some good info too.

http://www.goodeatsfanpage.com/FAQ/FAQ.htm#500

If you like brining poultry, wait until you try PORK!
__________________

__________________
May you eat well,
Robert
Robt 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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Conclusions on Audeo/Otter Brining Efforts Lifter Chicken, Turkey & other Fowl 12 11-02-2004 08:03 AM
Brining a chicken mudbug Chicken, Turkey & other Fowl 23 10-10-2004 10:09 PM
Need a fast answer on a brining question... Otter Chicken, Turkey & other Fowl 2 10-02-2004 11:58 AM
One very basic question pancake Sauces, Marinades, Rubs 27 09-28-2004 11:32 AM


» 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 01:13 PM.


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