Topic: Matt: URGENT culinary advice requested!
cccuuunnttt !.cATkimmOo started this discussion 1 year ago #123,041
I dry brine pretty much all my meats now (with Diamond kosher salt).
I have some wee little chicken tenderloins dry brining while I am at work. There is a recipe for baharat chicken I would like to try. However, it calls for a wet marinade.
Can I put dry brined chicken in a wet marinade for a brief bit of time?
THank you Matt
I have some wee little chicken tenderloins dry brining while I am at work. There is a recipe for baharat chicken I would like to try. However, it calls for a wet marinade.
Can I put dry brined chicken in a wet marinade for a brief bit of time?
THank you Matt
(Edited 21 seconds later.)
Anonymous B joined in and replied with this 1 year ago, 6 minutes later[^] [v] #1,341,636
Not Matt, but hell yeah my friend. Just run that chicken under some tap water to wash off what you can! I use that trick to get the salt content back down on can chicken bits because I can't be bothered to keep fresh meat around.
Anonymous C joined in and replied with this 1 year ago, 3 hours later, 3 hours after the original post[^] [v] #1,341,748
Have you considered trying Butter Brining?
Erik !saAqdaazn2 joined in and replied with this 1 year ago, 1 minute later, 3 hours after the original post[^] [v] #1,341,750
Anonymous E joined in and replied with this 1 year ago, 4 minutes later, 3 hours after the original post[^] [v] #1,341,758
@previous (Erik !saAqdaazn2)Mediterranean Dish.
Juicy baked boneless chicken thighs get a Middle Eastern makeover with a bold garlicy marinade with one of my favorite warm spice blends, baharat. The BEST chicken and potatoes dinner you’ll make!
Green !!bO/s3MBcD joined in and replied with this 1 year ago, 6 minutes later, 3 hours after the original post[^] [v] #1,341,762
I just chuck my chicken in a food Thermos and add boiling water to it to cook it lol
Anonymous E replied with this 1 year ago, 4 minutes later, 3 hours after the original post[^] [v] #1,341,763
@previous (Green !!bO/s3MBcD)
How to Cook Food on Your Car's Engine
Choose the meal you're going to cook.
Prep your ingredients.
Wrap the food up in foil.
Find a suitable cooking surface on your engine.
Check the height of your cooking spot.
Make sure your food will fit snugly in the cooking spot.
Secure the food package on the engine.
How to Cook Food on Your Car's Engine
Choose the meal you're going to cook.
Prep your ingredients.
Wrap the food up in foil.
Find a suitable cooking surface on your engine.
Check the height of your cooking spot.
Make sure your food will fit snugly in the cooking spot.
Secure the food package on the engine.
cccuuunnttt !.cATkimmOo (OP) replied with this 1 year ago, 11 seconds later, 3 hours after the original post[^] [v] #1,341,764
cccuuunnttt !.cATkimmOo (OP) double-posted this 1 year ago, 4 minutes later, 3 hours after the original post[^] [v] #1,341,767
@1,341,758 (E)
That's the recipe!
@1,341,748 (C)
these are skinless. i think that works better with skin
That's the recipe!
@1,341,748 (C)
these are skinless. i think that works better with skin
Anonymous C replied with this 1 year ago, 19 minutes later, 3 hours after the original post[^] [v] #1,341,780
Anonymous E replied with this 1 year ago, 2 minutes later, 4 hours after the original post[^] [v] #1,341,785
@1,341,767 (cccuuunnttt !.cATkimmOo)https://www.themediterraneandish.com/baharat-baked-chicken-thighs/
Anonymous G joined in and replied with this 1 year ago, 1 hour later, 5 hours after the original post[^] [v] #1,341,814
Yes you can. just be careful with too much sodium/salt.
dw !p9hU6ckyqw joined in and replied with this 1 year ago, 32 minutes later, 5 hours after the original post[^] [v] #1,341,825
Anonymous G replied with this 1 year ago, 11 minutes later, 5 hours after the original post[^] [v] #1,341,830
cccuuunnttt !.cATkimmOo (OP) replied with this 1 year ago, 2 hours later, 8 hours after the original post[^] [v] #1,341,909
@1,341,814 (G)
I ended up making something else, I got started cooking too late and didn't want to fuck around with mincing that much garlic.
That's a good point. Anymore I try to get salt-free spice blends wherever I can, because I dry brine everything. Weirdly I have never tasted the salt. I have to think that just a tiny part of the salt from dry brine ends up being detectable flavor-wise. Maybe it's adding to the sodium content? But it really seems to be doing more breaking down of the meat than flavoring it. I shall research i.e. see what Kenji Lopez-Alt says.
I ended up making something else, I got started cooking too late and didn't want to fuck around with mincing that much garlic.
That's a good point. Anymore I try to get salt-free spice blends wherever I can, because I dry brine everything. Weirdly I have never tasted the salt. I have to think that just a tiny part of the salt from dry brine ends up being detectable flavor-wise. Maybe it's adding to the sodium content? But it really seems to be doing more breaking down of the meat than flavoring it. I shall research i.e. see what Kenji Lopez-Alt says.
Anonymous G replied with this 1 year ago, 7 minutes later, 8 hours after the original post[^] [v] #1,341,911
@previous (cccuuunnttt !.cATkimmOo)
Dry brining is good stuff. What have you cooked with it? And yes, it tenderizes the meat.
Dry brining is good stuff. What have you cooked with it? And yes, it tenderizes the meat.
Anonymous I joined in and replied with this 1 year ago, 1 day later, 1 day after the original post[^] [v] #1,342,230
Use fire