Able Hands
Assistant Cook
I'm going to try fried chicken for the first time tonight. I've read through a bunch of posts, and many of them call for a one hour soak in a butter milk brine.
Hopefully I can get a quick answer to a noob question...
How much salt, etc. do you add? Does anyone have basic proportions?
I've seen it said for a water brine to make it taste like sea water, a taste I have made myself forget. Not to mention that I have never tasted buttermilk seawater.
I love the site, and I have already gained a lot from it. I just wish it were easier to find recipes. A search for buttermilk brine results in 265 hits on this site. Searching for buttermilk brine recipes gives me 283 hits. I don't plan far enough ahead to look through that many posts to see if I can find what I am looking for. Perhaps I need to plan a little better, but you know how it is when you get an idea in your head. And I don't have enough skill yet to just wing it.
HELP!!!
Matt
Hopefully I can get a quick answer to a noob question...
How much salt, etc. do you add? Does anyone have basic proportions?
I've seen it said for a water brine to make it taste like sea water, a taste I have made myself forget. Not to mention that I have never tasted buttermilk seawater.
I love the site, and I have already gained a lot from it. I just wish it were easier to find recipes. A search for buttermilk brine results in 265 hits on this site. Searching for buttermilk brine recipes gives me 283 hits. I don't plan far enough ahead to look through that many posts to see if I can find what I am looking for. Perhaps I need to plan a little better, but you know how it is when you get an idea in your head. And I don't have enough skill yet to just wing it.
HELP!!!
Matt