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Brine

Discussion in 'La Cuisine' started by maklabouhlel, Jan 19, 2019.

  1. maklabouhlel

    Wise Guy

    Joined: Nov 26, 2009

    Posts: 1,083

    Hello,

    When you a make a brine for chicken, does the solution have to be a fixed concentration?
     
  2. ganesh

    Wise Guy

    Joined: Sep 23, 2006

    Posts: 2,323

    Location: Wiltshire

    It depends on how long you have to brine, for a whole chicken I’ll normally put it in a 5% solution overnight for 10-12 hours. But if I don’t have the time then I’ll use a 10% solution for 6 hours. And so on and so forth.
     
  3. Brian The Snail

    Gangster

    Joined: Jan 11, 2005

    Posts: 175

    Location: Sunny Suffolk

    I dry brined my Christmas turkey following this here. I added some orange zest too. It came out so well I'm going to do the same when I have a chicken. I'm also considering doing it to steak too.

    The only downside is it takes time, the longer the better.
     
  4. maklabouhlel

    Wise Guy

    Joined: Nov 26, 2009

    Posts: 1,083

    What's the salt to water ratio for 5%?
     
  5. ganesh

    Wise Guy

    Joined: Sep 23, 2006

    Posts: 2,323

    Location: Wiltshire

    It’s 5%, so for 2 litres of water you add 5% of that value in salt, 100g.
     
  6. maklabouhlel

    Wise Guy

    Joined: Nov 26, 2009

    Posts: 1,083

    That's great, thanks.
     
  7. the_r_sole

    Mobster

    Joined: Aug 25, 2010

    Posts: 2,958

    didn't realise folk took it seriously enough to use measures! I usually just fire in salt/soy until I reckon it's about salty enough!!
     
  8. ganesh

    Wise Guy

    Joined: Sep 23, 2006

    Posts: 2,323

    Location: Wiltshire

    It’s fairly sensible to know quantities with brining, as over brined meat is not pleasant.
     
  9. the_r_sole

    Mobster

    Joined: Aug 25, 2010

    Posts: 2,958

    amazingly I haven't had it yet! usually because the vessel for brining varies so much I have no idea the volume of water!