On 4/30/2014 8:20 AM, Oregonian Haruspex wrote:
> Christine Dabney > wrote:
>> On 29 Apr 2014 19:41:08 GMT, notbob > wrote:
>>
>> .
>>> So, what is a good chicken breast brine and how do I proceed? Will a
>>> baggie do? How long? Overnight? A few hours? What am I supposed to
>>> experience when they are finally cooked? IOW, how will they be
>>> different, if at all? BTW, I both Iodine salt and Kosher salt and I
>>> yhave some frozen OJ, if that matters.
>>>
>>> Let's get to it, ppl!! I want chicken fer din-din.
>>>
>>> nb
>>
>> Do a pre-salting/dry brine for a day or so. It's easy and produces a
>> better result than wet brining, in my opinion.
>>
>> Use kosher salt. The late great Judy Rodgers of Zuni Cafe fame
>> suggested about 1 tablespoon/5 pounds of meat/poultry.
>>
>> More on this method:
>> http://articles.latimes.com/2009/nov...aq18-2009nov18
>>
>> Christine
>
> I doubt if using salt that was blessed or approved by a Rabbi will really
> affect the flavor of your chicken. Bulk sea salt should be fine, and it is
> much cheaper.
>
Kosher salt is not "blessed" or approved by a Rabbi. The term refers to
the coarse grains of salt that are used by observant Jews to Kosher
(remove blood) from their meat and poultry. To be correct, it should be
called "koshering salt". All salt is kosher.

BTW, Rabbis don't "bless" food. They supervise that the food is
prepared under Jewish dietary laws.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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