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Old 06-13-2010, 03:53 PM   #11
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Originally Posted by Uncle Bob View Post
I don't so much doubt the science of it as I do the level/amount of flavor(s) that ride along in the solution being really that discernible to the palate...Especially when other flavor components are possibly involved/added during or after the cooking process... Or the cooking process itself....I do know/believe however that the power of suggestion can be very influential....

I hear ya on that!!! It is really hard to do a taste test, but the wife and kids are my "palate" cause I'm cook'n. So, I should say that my "palate" is not the most educated. Nor is mine.

But, none the less, I add spice to the brine. Even if it is in our head, what is wrong w/that. Kinda hard to play mind games on yourself though.


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Old 06-13-2010, 04:10 PM   #12
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I didn't say anything was necessarily wrong with it...only that in my studied opinion, it is mostly a waste of time and resources ~~~

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Old 06-15-2010, 09:42 AM   #13
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Thank you all for your comments and suggestions.
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Old 06-15-2010, 09:54 AM   #14
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When I brine my chicken I use salt only. I do not even use sugar. I did not find enough of a difference with the sugar so I would rather leave that out to make it easier and healthier. I like the taste of chicken with just salt so I do not feel the need for other flavorings. if I do want other flavors then those go in the sauce.
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Old 06-15-2010, 06:03 PM   #15
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all that salt is way more unhealthful than a bit of sugar. i try to find chicken that has not been brined. i have never been sure what is accomplished with the brine. enlighten me please
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Old 06-15-2010, 06:32 PM   #16
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Hi all, great topic, I just did a brine with ribs and then chicken. Funny thing; after I ate the ribs i thought.....I wonder if i skip the brine and the rub nites, and just baste the hell out of it as usual; would i notice a difference?? I plan on testing that theory soon. I'll let yous know

UB makes a great point about the waste, i've often wondered that myself. Although when i brine poultry i do find a big difference with the juiciness, and sometimes texture. I used to do both sugar and salt but have since got rid of the sugar simply because it's a waste and i don't think it makes a big diff. UB is also right about rinsing the bring off, i've ruined a rack of ribs by not doing this well, i got salty ass ribs.

I would also like to experiment with cooking the brine with all the spices and flavorings, cooling it and then using it to see if any flavor is transfered then. I myself have just used salt, i think it helps bring moisture to the meat, maybe a little salt if not rinsed proper.

At the end of the day, if you eat alot of meat then those brines can get expensive....so back to UB is it worth all the time effort and money?

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