You're wrong. Brine is a solution of sodium chloride (table salt) and water. There is no chemical reaction when the salt gets dissolved. The salt stays salt suspended in the water. There are no free sodium or chlorine ions
This information is useless without telling us what the brine’s concentration percentage is. Very few home cooks have those bins with the volumetric marks, and using volume for the salt could mess people up if they are using different kinds of salt that have different sized grains.
My favorite brine for brining chicken is equal parts 1 cup each of pickling salt and plain white table sugar. Dissolve it in a very large bowl with a couple cups of boiling hot water then add ice to cool it off add your poultry, keep filling with water till the meat is completely submerged and depending on the size of the meat you let it brine for whatever period of time you want it to. For a really big chicken 5 – 7 lbs, I like to brine for 5 to 7 hours. remove the chicken from the brine, padded dry with a towel or paper towels and then rub that chicken with your choice of savory herbs and spices.
To cook, I use a Weber brand barbecue grill… Just an ordinary one I believe they’re about 30 inches. Light a generous amount of charcoal with chimney lighter, when it’s fully ignited spread it in a circle around the base of the grill. (Optional: sprinkle water soaked hickory or Applewood chips all over the charcoal for flavoring) Put a pan of water with apple slices in it in the center of the burning charcoal. Put the wire grill back on set the chicken on that grill, either directly on it or in a small pan. Put the barbecue lid on and cook/smoke the bird with that indirect heat until it reaches between 165° and 180°. Usually takes an hour to an hour and 40 minutes to complete the cooking. Skin will be nice and brown and crispy and the meat will be succulent and juicy. This is the absolute best barbecue chicken in the world as far as I’m concerned. I don’t care anything about “sauce” I just like this brined bird smoked with dry rub. The brining makes all the difference in the world! It is incredibly good.
For sliced meat 1 lb: 1/2 teaspoon kosher salt, 1/2 teaspoons baking soda, 1/4 teaspoons sugar, 1/4 teaspoons msg, 1/4 cup water. Mix occasionally until water is absorbed by meat. About 10 minutes. Now your have tender meat you can overcook until you get the perfect char.
Wait, "quarts"? I've never heard of that unit. Is that another one of those weird units only the USA uses? I see it marked on the measuring container in this video…
Does anyone know the quantities in normal human units? It's incredibly surprising to know that Americans really get away with imperial units in everyday life.
Yes, America's Test Kitchen comes through for me yet again. I never would have thought this was important until you explained. Got it. Brining chicken with skin means 2 quarts of water and 1/2 cup of table salt. A lean meat (or fish?) is 1/4 cup. Right?
Metric measures would be very cool.
Wtf is a quart. a quarter of what? use litres for fucks sake
It's 6.3% solution for the stronger one.
Brined a Turkey 🦃 once, never ever ever again! Waste of time and energy imhi
At it's most basic… brine is salt water.
You're wrong. Brine is a solution of sodium chloride (table salt) and water. There is no chemical reaction when the salt gets dissolved. The salt stays salt suspended in the water. There are no free sodium or chlorine ions
No need as I’m vegetarian
Sodium and chloride ions don’t split up in water??
😞 gramms/liters when?
I tried beer-brined chicken once, and then I was hooked. It's worth a little extra prep.
This is a terrible way to give a brine recipe. We need a % solution due to salt crystal size.
Thank you
Don't drink Tanduay 😮
I could easily fall in love with this woman. She knows this stuff, aint reading a script! Probably studied pharmacy.
Thanks again, Izzy. 😊❤
cups and quarts
do you have bloody Grams?
This information is useless without telling us what the brine’s concentration percentage is. Very few home cooks have those bins with the volumetric marks, and using volume for the salt could mess people up if they are using different kinds of salt that have different sized grains.
I love this woman, very calming delivery
Table salt ! Yuck . Kosher all day .
Cooking instructors didn't look like that in my day.
Use grams
My favorite brine for brining chicken is equal parts 1 cup each of pickling salt and plain white table sugar. Dissolve it in a very large bowl with a couple cups of boiling hot water then add ice to cool it off add your poultry, keep filling with water till the meat is completely submerged and depending on the size of the meat you let it brine for whatever period of time you want it to. For a really big chicken 5 – 7 lbs, I like to brine for 5 to 7 hours. remove the chicken from the brine, padded dry with a towel or paper towels and then rub that chicken with your choice of savory herbs and spices.
To cook, I use a Weber brand barbecue grill… Just an ordinary one I believe they’re about 30 inches. Light a generous amount of charcoal with chimney lighter, when it’s fully ignited spread it in a circle around the base of the grill. (Optional: sprinkle water soaked hickory or Applewood chips all over the charcoal for flavoring) Put a pan of water with apple slices in it in the center of the burning charcoal. Put the wire grill back on set the chicken on that grill, either directly on it or in a small pan. Put the barbecue lid on and cook/smoke the bird with that indirect heat until it reaches between 165° and 180°. Usually takes an hour to an hour and 40 minutes to complete the cooking. Skin will be nice and brown and crispy and the meat will be succulent and juicy. This is the absolute best barbecue chicken in the world as far as I’m concerned. I don’t care anything about “sauce” I just like this brined bird smoked with dry rub. The brining makes all the difference in the world! It is incredibly good.
For sliced meat 1 lb: 1/2 teaspoon kosher salt, 1/2 teaspoons baking soda, 1/4 teaspoons sugar, 1/4 teaspoons msg, 1/4 cup water. Mix occasionally until water is absorbed by meat. About 10 minutes. Now your have tender meat you can overcook until you get the perfect char.
Could using MSG reduce the need for salt?
Wait, "quarts"? I've never heard of that unit. Is that another one of those weird units only the USA uses?
I see it marked on the measuring container in this video…
Please add real units as well!
❤
BS! the salt does not penetrate far into the meat, only a couple of mm at best… its just a seasoning
Thank you!
Lan is my fav cook on ATK
how does a dry brine work compared to the wet brine?
Does anyone know the quantities in normal human units? It's incredibly surprising to know that Americans really get away with imperial units in everyday life.
Yes, America's Test Kitchen comes through for me yet again. I never would have thought this was important until you explained. Got it. Brining chicken with skin means 2 quarts of water and 1/2 cup of table salt. A lean meat (or fish?) is 1/4 cup. Right?
Where do you get your aprons?
🔥🔥🔥🔥🔥🔥
Salt Good, Water good, Lan Good! 🙂