"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-30-2009, 01:16 PM   #11
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,481
Quote:
Originally Posted by jennyema View Post
Yes, absolutely. But only brine them for an hour or so.
Thanks. I'll try that next time I do chicken breasts.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 01-30-2009, 01:17 PM   #12
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by jabbur View Post
Okay, I understand how to brine chicken but can you brine boneless skinless breasts?
Hey jabbur, if you have BLSL breasts try the buttermilk thing. I find it works better for just breasts. (Oh lordy I can just see this thread taking a turn here! )
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-30-2009, 01:51 PM   #13
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
.........................
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-30-2009, 01:53 PM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
(Now how did I know it would be YOU UB?!)
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-30-2009, 01:59 PM   #15
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Yep....I'm just having a Happy Day too --- Whistling Dixie ---
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-31-2009, 09:39 PM   #16
Assistant Cook
 
Join Date: Jan 2009
Posts: 11
Quote:
Originally Posted by Scotch View Post
When it's BBQ'd, the real trick is very low heat and long, slow cooking.
Yeah i agree with that.. I just learned to do it that way.
__________________
mariners2010 is offline   Reply With Quote
Old 02-01-2009, 12:00 AM   #17
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Alix View Post
Hey jabbur, if you have BLSL breasts try the buttermilk thing. I find it works better for just breasts. (Oh lordy I can just see this thread taking a turn here! )
Agree - buttermilk. But you can brine in buttermilk for a few days. I have done it with NO ill outcome i.e., texture changing.

Alix, you causing trouble again?
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-04-2009, 12:45 PM   #18
Senior Cook
 
JoMama's Avatar
 
Join Date: Feb 2009
Location: Las Vegas, Nevada
Posts: 124
Agree ... BRINE !

Then, when you roast, cover the roasting pan VERY TIGHT with heavy foil ... and keep from peeking ... when you peek, heat is lost.

This is also referred to as a French method of roasting.

(Reference cookbook: The Best Chicken Recipes - from the Editors of Cook's Illustrated - see Amazon.com)

It will be the most moist chicken you've every tasted ... VIOLA! ... but heads up ... the skin will not brown ... but since the skin is not good for you (dang doctors - what do they know!) ... and since you're going to (assuming you're going to) carve the bird up in the kitchen and serve slices on a platter - you won't need the skin.

"May the brine be with you!"
__________________
"Nothing is worth more than this day." ~ Goethe
JoMama is offline   Reply With Quote
Old 02-04-2009, 12:49 PM   #19
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by mariners2010 View Post
Yeah i agree with that.. I just learned to do it that way.
Low heat and slow cooking is never the way to do chicken. Some types of beef and pork benefit from this, but not chicken. It just dries out that way.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-04-2009, 01:58 PM   #20
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Quote:
Originally Posted by jennyema View Post
Low heat and slow cooking is never the way to do chicken. Some types of beef and pork benefit from this, but not chicken. It just dries out that way.
Not true, at least not on the BBQ.
__________________

__________________
Scotch is offline   Reply With Quote
Reply

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:53 AM.


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