Wednesday, August 19, 2009

Enough about the World's problems, more on brining

I did a post in May about fried chicken – temperature, oil, time, and I mentioned brining the bird.

I learned of brining by reading a cookbook by Scott Peacock. He brines his fried chicken, it’s only served on Tuesdays at his Decatur, Georgia restaurant, Watershed. They run out midway through the evening.

I tried it last Thanksgiving with a 3 or so pound chicken that I roasted.

A digression, I have never liked white poultry meat. Same with pork. Same with well-done beef. Too, too dry. Too, too little flavor. I seldom order any of them in a restaurant. Medium rare cooking works for beef. Marinade (Mojo, courtesy of Big Tony) for pork. Brining works wonderfully for chicken, and I assume for turkey, both the dry problem and the flavor problem.

It sounds crazy; but, fill up a pot with enough water to cover the bird/bird parts, Google brining poultry and find out how much salt to throw in the water based on how big the bird is (it’s much more than you think, more if you use Kosher, don’t worry, it won’t be salty when you’re done). Throw in, depending on your taste, some peppercorns and brown sugar. Stir while bringing to a boil and take off the stove. Throw in the bird or bird parts and some ice. Put it in the frig for the time the Google result tells you depending on how heavy the bird or the bird parts are – an hour or two for parts and as much as 12 hours for a big chicken or a turkey. Rinse several times.

Now you can (add some poultry type herbs and spices) roast, bake, pan fry, deep fry as you will and you will get the most juicy, flavorful bird you’ve ever eaten. Don’t like white meat? You will.

9 comments:

Lifehiker said...

Exactly! And the white meat is really good for a change, thank God (for making salt).

fermicat said...

Brining isn't crazy at all. It is science! PDM does it regularly, and it really makes a huge difference.

Dr Jenn said...

i agree with fermi - was gonna post similar.

I found a spice at Walmart called Kicken Chicken and it is by Weber. I mix (visible amount depending on bread crumbs) with Itallian bread crumbs and roll the chicken in it after it cools (dip the chicken in a little water or egg beaters your preference) then dip the chicken in the mix and bake or fry... lol.. comes out great.

Dave said...

Hey guys. Brining isn't crazy like an airplane in the air isn't crazy to us non-science types. I'll have to look at the Kicken Chicken thing, I seldom use any prepared stuff other than chili powder. My last experiment - do a search for red beans on the blog.

fermicat said...

We don't use any prepared stuff, because whatever it is, PDM can make his own version of it cheaper and healthier (and usually tastier). We have a drawer full of custom dry rubs and seasoning mixes. We should have you over for dinner sometime and you could see (and taste) for yourself!

Dave said...

I'm there Fermi, in the interim, I'm walking a bit on the wild side tonight.

I bought some kielbasa and some sauerkraut and some sharp cheddar.

Starch for tonight isScott Peacock's (Watershed - do try it for a bit upscale and wonderful food on Ponce just West of downtown Decatur) mac and cheese.

I'm grilling the sausage and frying (the part that's scaring me a bit) the sauerkraut. I'll Email you (PDM) the recipe - sounds really good.

Dave said...

I'm there Fermi, in the interim, I'm walking a bit on the wild side tonight.

I bought some kielbasa and some sauerkraut and some sharp cheddar.

Starch for tonight isScott Peacock's (Watershed - do try it for a bit upscale and wonderful food on Ponce just West of downtown Decatur) mac and cheese.

I'm grilling the sausage and frying (the part that's scaring me a bit) the sauerkraut. I'll Email you (PDM) the recipe - sounds really good.

fermicat said...

That kraut cakes and sausage thing sounds creative and good. I'll check out the mac-n-cheese thing.

As I type, PDM is in the kitchen taking the chicken parts out of the brine (see, told ya we brine). He is making batter fried chicken and gravy, plus mashed potato, and brussel sprouts sauteed with pancetta, garlic and onion. Lest you think I am a slacker, I just got through making a black bean salad (it is for tomorrow at Lake Lanier) and peeled/diced the potatoes for him.

Dave said...

The sausage was great, the kraut needed more heat to caramelize, I realized too late; and, the mac was OK, though it needs something I haven't yet figured out.

Yours sounds better.