I bought a lovely local sheeps milk feta at the market and I'm now left with a large jar of the brine and it's so tasty, I don't want to throw it out! Any ideas?
Books Editor and Stylist at Food52.
Since it's essentially salty water, what about adding it to pasta water? Imagine it could also be used as a brine, but would worry about the saltiness.
Cynthia is a trusted source on Bread/Baking.
Perhaps try it in a vinaigrette. Or add it to a French-style potato salad with green beans and a vinaigrette dressing.....and some Feta cheese.
Good idea, @Ali Slagle
Chops is a trusted home cook.
Brine a pork chop or two with it.
I'd brine pork rather than chicken. Brine changes the texture of poultry to something that I'm not particularly keen on.
Susan W is a trusted source on General Cooking.
Trust me (or not) cv, I had this chicken last night and it's absolutely fabulous.
Oh, I do believe the taste would be fabulous.
Again, I don't like the *texture* of brined poultry. That includes both chicken and turkey. I dutifully brined Thanksgiving turkeys for a couple of years until I gave up and switched back to salting the bird. I've even tried a couple of side-by-side experiments (brine vs. salt) with chicken pieces and my texture preference is for the unbrined poultry.
This is also why I do not eat commercially prepared turkey (like deli cold cuts).
Brine doesn't affect pork the same way as poultry which is why I'm down with brining pork.
It's very interesting to note that my dislike of brined poultry has been a lifelong aversion. I had very little interest in commercially produced chicken and turkey as a kid, even though I loved freshly prepared poultry.
That second brined Thanksgiving turkey that was a revelation (I used a stronger brine than the first year and also left the bird in the brine a longer). I said, "Hey, the texture of this brined bird is just like the stuff from the deli." I now had an answer to why I generally didn't like commercially prepared poultry.
Of course, lots of people seem not to mind that brined poultry texture, but it is something that I have disliked even as a little kid.
cv, I get it. I have brined many a turkey, but found while I liked the seasoning, the texture did change and I prefer my turkey dry brined or just straight up seasoned. I also never buy deli meats with the exception of a deli in town that roasts their own turkey breasts and beef no brine, nothing except salt and pepper.
Chicken is different for my taste unless it's one of the pastured chickens I get from a farmer when in season (now). I enjoy a brine on a run of the mill chicken. I won't try to talk you into trying it with the feta brine because I HATE it when people pull that on me. "Oh, but you'll surely like the way I make brussel sprouts". No, I won't.
This looks very promising.
Made this recipe last week and it was a keeper
That's awesome to hear Paseo. I'm a little obsessed after reading the recipe.
Wow all great ideas! That chicken recipe might be the winner. Sounds amazing
I'm making this tomorrow or Monday, so I'll report back.
Oh great, please do!
OMG..this is my favorite chicken ever!! I eat a lot of chicken. Sometimes I brine. Sometimes I don't. Brining it in feta brine changes everything. There is a wonderful umami to the chicken. Be sure to blend the two ounces of feta into the brine. It would be weak without it. I changed it a little to accommodate what I had already. I used chicken drumsticks and preserved lemons that I keep ignoring. I used a little chicken stock to deglaze the pan. Seriously delicious chicken.
Ooh yay I'm going to try it to -- I still have that jar of brine sitting in the fridge!
Please enter a valid email address.
Well played. You deserve a cookie.
Here’s what you need to know
Salmonella Papaya Outbreak
The Secret Sweet Taste of Soda
Ending Soon: Cookware Sale!
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)