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Old 05-10-2004, 06:50 AM   #11
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Perhaps density is the wrong term (I didn't pay attentionm in science class either...too busy ogling girls!) but it is similar to density (Molarity perhaps?) insomuch as the highest concentration starts in the meat being brine. Whatever you call it...osmosis works!
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Old 05-27-2004, 11:09 PM   #12
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I realize this is late...but better late than never. I read about brining sometime ago and now I never do a turkey without brining. We use 1/4 cup each of salt and brown sugar to one quart of water and brine overnight. So just adjust your amounts accordingly. I never thought about flavouring the brine with anything though. I must try the recipe posted by BubbaGourmet at the beginning of this thread, it looks yummy. If anyone tries my version, I would love to hear what you think of it.
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Old 05-28-2004, 11:44 AM   #13
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I love brining too - the last time I did chicken breasts I just used buttermilk. Boy, were they good. I kept them in the buttermilk for 3 days before I grilled them. Talk about P-L-U-M-P!!!!


Alix - you will love flavoring the brine - I love lots and lots of rosemary in my brine - and garlic - and brown sugar - and, well.........just follow Bubba's recipe!!! LOL I really overdue the flavors in order to get my turkey to actually taste like all those things.
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Old 05-28-2004, 04:42 PM   #14
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Kitchenelf, we do our chicken breasts in buttermilk too...try adding a few dried chilies for extra zip. Yum!

I will try the recipe next time we do a roast chicken but unfortunately the chickens aren't due to be slaughtered until September.. so I am saving my last one for a super special occasion as September seems a long way off. I will make sure I let you all know how it went. Thanks for the tips.
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Old 05-28-2004, 09:55 PM   #15
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Buttermilk is a great goodness!
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Old 05-29-2004, 10:04 AM   #16
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I'll probably get smacked for this but what is the science behind buttermilk and chicken? I have no doubt it works great and will definitely be trying it soon, I'm just curious!
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Old 05-30-2004, 03:55 AM   #17
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Ummmm.... Buttermilk is a lady of the night..... Chicken is the so called "pimp". Thats ALL I know...... :roll:
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Old 05-31-2004, 03:47 PM   #18
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LOL sushi!!!! And no DampCharcoal - you won't get smacked - I'm not that brave and I can't run that fast :P

- it's the lactic acid in the buttermilk that helps tenderize the chicken along with just the absorption, which plumps it up. That's why pineapple juice is a good tougher meat marinade, or orange juice, or balsamic vinegar even. Any acid with tenderize meat.

If you want a real treat marinate some steak in equal parts of teriyaki, pineapple juice, and white wine for about 24 hours. Or chicken wings are great like this. Also add some fresh chopped garlic and ginger (but garlic powder and powdered ginger are fine too).

If chicken wings, marinate either pineaple rings or chunks in a different bowl with this same mixture. When grilling or broiliing the wings do the same with the pineapple - All I can say is YUM! :-) With the addition of sherry to this mixture it will be similar to Steak and Ale's Hawaiian Chicken - or close to it anyway.
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Old 05-31-2004, 10:26 PM   #19
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Dang...just ate supper and now I am sitting here planning my next meal! How pathetic I am. Thanks for the update on how the buttermilk works kitchenelf...I have always wanted to know how that worked.
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Old 06-01-2004, 12:18 PM   #20
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I love the idea of brinning now that I know it tenderizes the poultry. I usually roast the turkey with butter and seasoning only. The brinning method sounds like something I'll try next time on my chicken and turkey. Thanks for the great tips you guys.

:D
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