Why do some people do this ??????!
My Grandmother(God rest her soul) use to soak her chicken pieces in salt water in the fridge for 3 or 4 hours before she fried it!.I know of several others that do this!.What does it do to the chicken!? I am sure it flavors it but is there other reasons for doing this!.Thanks !!!!Www@FoodAQ@Com
Answers:
well you got germs and brine
Here Is One More
there is a "Clean Concept" that it removes any Blood (sinful -- evil -- pagan !.- blood) as in Kosher!.!.and other food nonsense!.!.
but nonsense just fails to remember That you are going to COOK the MEAT!.!. so germs be damned!.
yes be cleanWww@FoodAQ@Com
Here Is One More
there is a "Clean Concept" that it removes any Blood (sinful -- evil -- pagan !.- blood) as in Kosher!.!.and other food nonsense!.!.
but nonsense just fails to remember That you are going to COOK the MEAT!.!. so germs be damned!.
yes be cleanWww@FoodAQ@Com
Salt does not kill germs, there is lot of germs in the sea!. fact is the salt water has a high concentration of solubles, so the water leaves the chicken using osmoses following the law of concentration!. Micro organisms can't survive in waterless environment!. water is a necessity for life!. Just learned it last year!.Www@FoodAQ@Com
What she was doing was brining the chicken!. Basically, it changes the texture and flavor somewhat, and also making the chicken easier to cook to complete done-ness while still being moist!. There's a really good explanation of brining at the link down there!. :)Www@FoodAQ@Com
It was done by people who either butchered their own chickens or bought them from a butcher freshly butchered!.
It was to draw out the extra blood left in the meat!.
It is still done today especially to wild game like, duck, squirrel, fish!. It also firms up the meat!.
Happy soakingWww@FoodAQ@Com
It was to draw out the extra blood left in the meat!.
It is still done today especially to wild game like, duck, squirrel, fish!. It also firms up the meat!.
Happy soakingWww@FoodAQ@Com
It's called brining and it does add flavor, but it's done mostly to make the meat more tender and juicy!. It really works! I just tried it recently myself!. : )Www@FoodAQ@Com
I just think they do it for the taste!. Though salt does kill germs!. Well, my mum soaked chicken in soy sauce once!. And that did not taste good xp!. I guess it's for making it anti-bacterial or something!?Www@FoodAQ@Com
It makes for some awesome southern fried chicken!. Have you ever tasted unsalted chicken next to salted!? The difference is clear!. Yum Yum!.Www@FoodAQ@Com
it partially cures the chicken so it lasts longer!. she probably picked it up during the depression!.Www@FoodAQ@Com
all of these people are half right but what it really does is kill germs make it tender and juicy give it flavor AND helps to preserv it if you dont finish eating itWww@FoodAQ@Com
salt kills the germs
if there is any on the raw chickenWww@FoodAQ@Com
if there is any on the raw chickenWww@FoodAQ@Com
tenderize, flavorWww@FoodAQ@Com
i have never heard of doing thatWww@FoodAQ@Com
i've never heard of that lol
it might make it a little more tender and give it some flavor!.Www@FoodAQ@Com
it might make it a little more tender and give it some flavor!.Www@FoodAQ@Com
it kills germs!.Www@FoodAQ@Com
um idk!.!.!.my mom doesnt do it that way lol!.!.!. maybe its a tradition!.!.!.just ask her!.!. lolWww@FoodAQ@Com
What does brining do!?
Brining is the soaking of meat in a solution of water and salt!. Additional flavorings like sugar and spices can also me added, but salt is what makes a brine a brine (just like acid makes a marinade a marinade)!. This soaking causes the meat to gain some saltiness and flavoring while plumping it up with water so that after cooking it still contains a lot of juices!.
Brining Solution
So, how much salt in water is used for brining!? That really depends on how long of a brine you want and how salty you want the final product!. A weak brine will require a longer brining time to achieve the same saltiness as a strong brine!. When I need a moderate strength brine, I use 1/2 cup (about 150 g) of table salt per gallon of water!. (Higher concentrations of salt can be used to reduce brining times, but the amount of salt and the time it takes to brine is dependent on the muscle structure of the particular piece of meat!.) Using kosher salt is a common practice, but different manufacturers grind the salt to different levels of coarseness, so kosher salt should be weighed before adding to water!. For small amounts of salt, the salt can be dissolved into cold water, but for larger quantities it may be necessary to heat the water to dissolve the salt!.
Brining Time
Always start with a cold brine!. If you heated the brine, then refrigerate it before using it!. The raw meat will be in the brine for a number of hours, so we don't want the temperature of the meat to rise higher than refrigerator temperatures (40°F, 4°C) if we can help it!. Place the brine in a noncorrosive container like a plastic or glass container, plastic bag, or a stainless steel pot!.
The brining time depends on the shape of your meat as well as the type of meat!. Generally, a good rule of thumb is 2 hours per pound of solid poultry when using the 1/2 cup salt per gallon brine!. Cut up poultry will have reduced brining time!. For chicken pieces like breasts or thighs, 2 hours is usually enough time!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
Brining is the soaking of meat in a solution of water and salt!. Additional flavorings like sugar and spices can also me added, but salt is what makes a brine a brine (just like acid makes a marinade a marinade)!. This soaking causes the meat to gain some saltiness and flavoring while plumping it up with water so that after cooking it still contains a lot of juices!.
Brining Solution
So, how much salt in water is used for brining!? That really depends on how long of a brine you want and how salty you want the final product!. A weak brine will require a longer brining time to achieve the same saltiness as a strong brine!. When I need a moderate strength brine, I use 1/2 cup (about 150 g) of table salt per gallon of water!. (Higher concentrations of salt can be used to reduce brining times, but the amount of salt and the time it takes to brine is dependent on the muscle structure of the particular piece of meat!.) Using kosher salt is a common practice, but different manufacturers grind the salt to different levels of coarseness, so kosher salt should be weighed before adding to water!. For small amounts of salt, the salt can be dissolved into cold water, but for larger quantities it may be necessary to heat the water to dissolve the salt!.
Brining Time
Always start with a cold brine!. If you heated the brine, then refrigerate it before using it!. The raw meat will be in the brine for a number of hours, so we don't want the temperature of the meat to rise higher than refrigerator temperatures (40°F, 4°C) if we can help it!. Place the brine in a noncorrosive container like a plastic or glass container, plastic bag, or a stainless steel pot!.
The brining time depends on the shape of your meat as well as the type of meat!. Generally, a good rule of thumb is 2 hours per pound of solid poultry when using the 1/2 cup salt per gallon brine!. Cut up poultry will have reduced brining time!. For chicken pieces like breasts or thighs, 2 hours is usually enough time!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com