chicken brine too high coming out of a brine?
Hello, I was planning to makes these party wings i casually make yearly. But for some reason this year I got paranoid on random parts of the brine.
I decided to check the temperature of the brine i had.
I’m panicking cause the brine was sitting at 60 coming out, and it’s been sitting in the fridge for 31/2 hours. I also included ice to increase the cooling speed at the beginning, since it’s was a good amount of wings. please tell me i didn’t just screw over my wings
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3 Comments
I just talked with our Test Kitchen Director, Allison, and she says that it's best to toss them (they've been sitting in the danger zone for too long).
In the future it's best to make the brine separately and cool completely before mixing in proteins.
Apologies-- I wish I had better news!
There’s a Reddit thread on this that recommends heating the brine at the start to dissolve and thoroughly mix the ingredients, then dilute it 50/50 with cold water or ice.
Then for the brining process, Michael Ruhlman recommends fridge but Alton Brown says room temp. Have a look at the Alton Brown recipe/version for more details and to see if the temp you have noted is ok.
Good luck and please let us know the outcome…
Sorry, shouldn’t have quoted Reddit without checking.
I think YES the 60F temp is probably too high.