Gransnet forums

Food

Page 1 of 1
Flip | Customise

Brining

(5 Posts)
Add comment | Report
Daddima Fri 24-Feb-17 18:09:00

I put some chicken breasts in a brine mixture of water, salt, sugar, soy sauce and a few spices recently. It was lovely.
I am now going to brine a whole chicken. What mixtures have you used successfully, or do you just keep trying things out till you get one you like ( my preferred method!)?

Add comment | Report
Marydoll Fri 24-Feb-17 20:05:45

My problem is that I am always experimenting. I find a mixture I like and then can't remember the next time what I did. I drive my DD mad when she asks for the recipe, because I say "Oh a bit of this and a bit of that"

Add comment | Report
Auntieflo Fri 24-Feb-17 21:04:05

Just before Christmas I saw lots of recipes for brining turkeys and quite fancied trying to do it, but chickened out. (Sorry). It is supposed to keep them very moist when roasting. Daddima's concotion sounds very tasty.

Add comment | Report
Welshwife Fri 24-Feb-17 21:36:00

I read somewhere years ago that salt on raw meat made it tough - I assume with this brining it is not the case?

Add comment | Report
Greyduster Sat 25-Feb-17 19:23:16

Our pork butcher at home used to offer pork which had been brined. My mother said if improved the flavour of the meat. I don't know if it is still done.

Page 1 of 1
Flip | Customise