"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 04-06-2007, 06:27 PM   #1
Senior Cook
Join Date: Mar 2005
Location: Texas
Posts: 173
Beginner briner has questions

OK, I've bought some kosher salt, have a pot big enough for my whole chicken and I'm almost ready to go. This is for a chicken that I intend to oven roast tomorrow (Saturday), but reheat and serve for lunch on Sunday. So far, I only have two questions:

Do I use sugar or not? And if not, does that mean I should increase the amount of salt used?


ps8 is offline   Reply With Quote
Old 04-06-2007, 06:43 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
Sugar is optional. If you choose to skip the sugar, keep the salt quantity the same. You can also flavor the brine with your favorite herbs and spices.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-06-2007, 11:32 PM   #3
Senior Cook
Join Date: Jul 2006
Posts: 383
i posted a few brining recipes on here. i'll check to see if they are still listed.

i stick with equal parts kosher salt and sugar (white or brown), and i almost ALWAYS add-in a little dark rum.
black chef is offline   Reply With Quote
Old 04-07-2007, 07:21 AM   #4
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
I would add the sugar.
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 04-07-2007, 07:28 AM   #5
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
And I would skip the sugar.

It is one of those things that you will have to try both ways to see which works for you as there is no right or wrong answer. It is all up to personal taste. The sugar does not make the brine work or not work. It just makes it taste more to your liking or less to you liking.

Those that use sugar in their brines usually say that it does not make the meat taste sweet, but it actually brings out the savory flavor in the meat. It is sort of the same way that a little salt will help bring out the flavor in chocolate.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-07-2007, 05:49 PM   #6
Senior Cook
Join Date: Mar 2005
Location: Texas
Posts: 173
I'm going with no sugar this time and see how it works. Thanks for all the help!

ps8 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

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:17 AM.

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