I've taken a shine to the brine thanks to a wonderful thanksgiving turkey and some very juicy chicken breasts. But my breasts came out a bit salty for my taste, how do you control for this? also how do you count the salt in the food after brining, they were salty but not half cup of kosher salt for 5 chicken breasts salty! how much salt will I be eating if I stick with the brine?
The chicken I just cubed and tossed with some unsalted Endame, came out perfect.
The chicken I just cubed and tossed with some unsalted Endame, came out perfect.