buckytom
Chef Extraordinaire
I was wondering if anyone else has experienced when you cook (grill, bake, or broil) brined meats that it takes longer to cook them vs. regular/non-brined meats.
I recently brined some pork chops with my Caribbean style brine (been working on reproducing a recipe for almost 20 years, but I'm slow), but since I had a couple of bone-in chicken breasts that needed to be used up, I brined them in it as well.
I ate the breasts last night, and after eating the outer slices (they were huge breasts), I noticed the center of the chicken was raw. I mean bright pink raw.
I know I cooked the breasts in a grill pan for the same time I've done similarly sized, un-brined ones, so I wondered if it was the brine that caused the extreme difference?
I recently brined some pork chops with my Caribbean style brine (been working on reproducing a recipe for almost 20 years, but I'm slow), but since I had a couple of bone-in chicken breasts that needed to be used up, I brined them in it as well.
I ate the breasts last night, and after eating the outer slices (they were huge breasts), I noticed the center of the chicken was raw. I mean bright pink raw.
I know I cooked the breasts in a grill pan for the same time I've done similarly sized, un-brined ones, so I wondered if it was the brine that caused the extreme difference?
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