Brine
Advice, Questions, and Discussions about Brine
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chicken breast brine/buttermilk time and quality questions
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Dry brining a turkey, how long is too long?
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I forgot to add maple syrup to my brine, and now my turkey is all dried and ready to roast.
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Making the apple-brined turkey with garlic herb butter- do I remove the giblets before or after I brine the turkey?
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If I am wet brining the turkey, should I adjust the salt levels at all or just proceed with the recipe?
Recipe Question For: Spatchcocked, Braise-Roasted Turkey With Herb Butter -
HALP! I want to both brine and spatchcock my turkey- but what order do I do this in??
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If you halve a recipe for quick brined roast salmon do you also halve the brine?
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Brine
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Can I brine a turkey that has a pop-up temperature guage?
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After getting home from a trip, I'll have less than 24 hours to do some kind of brine for my turkey. With that short time, would you do wet or dry?
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Which is better dry brine or normal brine for turkey?
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I have a recipe for a sweet tea brined chicken. I'd love to try this using this method rather than deep frying. Do you think the sugar will make i...
Recipe Question For: Judy Hesser’s Oven-Fried Chicken -
Dinner postponed/cancelled due to medical emergency. Is it ok to sit in fridge for a day or so?
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Last year my dry brine came close to being too salty. Tips for avoiding that? And avoiding an overly-salty gravy? I used about 4tbs for a 22lb-er
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hiya - about to brine muh bird. i know the salt needs to disolve but do i need to heat the liquid on the stove?
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What vessel should/can I use to brine a bone-in turkey breast? I cannot find (in stores) a container (like ATK); shld I use a bag or (covered?) bowl?
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Brining cornish game hens? Yes or no?
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Do you think this turkey would benefit from a brining?
Recipe Question For: Barbara Kafka's Simple Roast Turkey -
I brined this chicken overnight and was going to make it for dinner tonite, but now we will not be home. Should I leave it in the brine for anoth...
Recipe Question For: Grandma Virginia's Oven-Fried Chicken -
Is dry brining (overnight) a good method of preparation for pork spareribs?
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