Discussion in 'La Cuisine' started by maklabouhlel, Jan 19, 2019.
When you a make a brine for chicken, does the solution have to be a fixed concentration?
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.
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.
What's the salt to water ratio for 5%?
It’s 5%, so for 2 litres of water you add 5% of that value in salt, 100g.
That's great, thanks.
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!!
It’s fairly sensible to know quantities with brining, as over brined meat is not pleasant.
amazingly I haven't had it yet! usually because the vessel for brining varies so much I have no idea the volume of water!
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