Watch the full episode: • 3 Salting Methods for ... Recipe for Double-Glazed Salmon with Ginger and Apple Cider: bit.ly/428vAyA Recipe for Perfect Pan Seared Pork Tenderloin Steaks: bit.ly/439W1Fm
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.
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.
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?
You can do either, weight can be more accurate, but this doesn't require much accuracy, so volume is more convenient. Same as the water could be weighed, but it's easier to just fill it up to the line on the tub.
from my impression of watching various cooking channels, a dry brine leaves a dryer surface so you can have a better crust (so for anything you have to sear like a steak) and a wet brine is for something meant to be slow-cooked like pastrami that doesn't an emphasis on the crust
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.
@@JabrinkTheStink should we? the moment you put a video for the whole world to see, i think it s pretty normal to include units from different countries, it makes you look like you care about the other person watching, make sense? i guess it does, i take it.
She gave you everything you need to know: *amount* and *size:* 1/2 cup... 1/2 cup of what? *Table salt.* Not kosher salt, not pickling salt, not Himalayan pink salt, but *table salt.*
@@RonJohn63 in most countries we don't use 1/2 cups or whatever you're talking about, we use grams and weight it. Clear enough? now should i go and transform every time she says an amount to grams or 1/2 and search on google how many grams that is? does it SENSE? that can be done easily by the editing team or herself either in the video either through text on the video, and you can see in the comments many more people asking or telling her to use all units of measure. yea make sense.
MSG stands for monosodium glutamate, which means it lacks the chloride that Lan was speaking to in the video. If you are brining with the intent of getting your meat to retain moisture, MSG lacks the chemistry to accomplish it.
I noticed you are using amount by volume and I understand that if you’re always doing things consistently. However, I was surprised you did not discuss equilibrium brining… How are you ensuring to get the same result between a 1 pound batch of chicken in a 2 pound batch of chicken if you are not taking in consideration the weight of the meat as well?
You are overthinking it. They are not making ham or pickling veggies here, just tenderizing the meat. There is more than enough brine to go around for the short time the food is in it.
@@morrismonet3554 If you use the same amount of salt and water, and brine one pound of chicken vs two pounds of chicken, the one pound of chicken will taste saltier. It’s not over thinking, it’s simply curiosity about why she chose this way. I encourage you to experiment and give it a try. That said, if you always brine the weight of meat and you like the ratio in the video, then congratulations on finding what makes you more satisfied. If you don’t mind, or don’t notice the difference between batches, than that’s an even bigger win!
I do this weekly. And I’ve done it professionally. Also, I didn’t initially comment on right vs wrong. I just asked a question to gain insight about why they chose their process.
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...
@@Fox-in-sox it's called a quart because it's a quarter of a gallon. A gallon is about 4 liters. It's a unit used in at least 14 countries, so no it's not just the US, though people often do like to pretend that it's only the US because it's fun to make fun of rich countries
@@hywodenaif you’re referring to the US liquid gallon, I’m guessing you’re tight with those economic powerhouses such as Colombia, Dominican Republic, Ecuador etc…. Or maybe you’re thinking of the Imperial gallon used by the Juggernauts of the Cayman Islands, Grenada, Saint Lucia and so on. Meanwhile, the entire rest of the impoverished world, many of whom are creditors to the US are doing fine using the metric system.
I am sorry, I thought a brine was for pickling. I can just throw some fish in salt water and it will cook better? I am gonna buy fish for dinner tonight!
Folks in the back, pay attention. Learn to brine your meats. It makes all the difference in the world especially with something like chicken. Dry brine, wet brine it doesn't matter. Do the tech. Outstanding vid
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.
I would think it's because table salt dissolves more easily. I'm a high taster but I don't care for the flavor of salt so much. I use table salt most of the time so that I don't get a concentration of salt in my food. Kosher salt doesn't work that well in baking quite often.. Muffin mixes, for example, are so dry, kosher salt doesn't have an opportunity to dissolve properly.
