dollarbill
Head Chef
Ok, If you brine a chickin in 1 gallon of water, in a skinny container, will it brine the same as if you did it in a 3 gallon container with proportionate amounts of brine?
bigwheel said:Seems like the flesh reaches an equilibrium type relationship with the soaking liquid at some point. Think Alton Brown done a good segment in conjunction with imparting his OJ turkey brine recipe. Temp also plays a highly critical role in all this mess. Relearned that lesson yet again the hard way on the Jonas Brudder's favorite brine recipe with come out in People Magazine. It say soak two hour in warm water..it do not mean six hours. At 2 hours the chicken is still warm to the touch or maybe slightly chilled. At six hours is cold as a hoorers heart. The two hour version is much mo betta.
PS Edit: Yes you can vary the strength of a depending on how much time you got..whut you have in mind for the meat aka maybe long term storage etc. I dont believe the shape of the vessel matters much. I brine in garbage bags. Works well. Hope this helps a little.
bigwheel
Nick Prochilo said:It won't suck up anymore brine. It's not like the bird is going to suck up all the brine in the 1 gallon mix
Captain Morgan said:trust the folks who figure it out...it may have something to do with
temps affecting osmosis, but like BW, I'll retract anything if I'm proven
wrong. Print recipes usually have a lot more credibility than something
you read on the internet.