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Old 06-01-2016, 08:11 AM   #1
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Browning after Brining

hey Guys I am having a hard time getting browning on chicken and pork after Brining. I typically brine with Kosher salt, 1/4 c per gallon, drain, and pat dry then sauté. Any tricks?



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Old 06-01-2016, 09:14 AM   #2
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Add some sugar to the brine.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 06-01-2016, 09:40 AM   #3
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I brine all the time without sugar and don't have a problem Hal. My guess is you need to make sure the chicken and pork is really dry. Lightly sprinkle it with Paprika, that will help brown it also.
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Old 06-01-2016, 09:40 AM   #4
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You might want to consider more salt. The brine needs a certain percent of salt to work.

Brine | Michael Ruhlman

That said, I never have trouble browning brined chicken or pork (and I almost always brine them). But I DRY the protein very thoroughly with paper towels and then let it air dry for awhile -- at least 10 minutes.

If the protein isn't dry it wont brown.

And like GG advises, I also add sugar. Not for browning, just because it makes the final product taste a lot better
Less is not more. More is more and more is fabulous.
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