GA Home Cook
Sous Chef
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?
Hal
Hal
Browning after Brining
- Thread starter GA Home Cook
- Start date
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GotGarlic
Chef Extraordinaire
Add some sugar to the brine.
Kayelle
Chef Extraordinaire
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.
Last edited:
jennyema
Chef Extraordinaire
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
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
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