> wrote in message
oups.com...
> As many have suggested, I have tried brining my chicken breasts
> before grilling them to improve taste, moistness & tenderness.
> I added 1/4 cup of kosher salt and 1/8 cup of sugar to 4 cups of cold
> water, mixed it and added the breasts and soaked for about 1-hour. The
> breasts did come out more tender and juicy, but in many parts it tasted
> too salty and in other parts too bland.
> What I did notice is that some of the sugar and/or salt settled out of
> the solution during the brining process. I am not sure if this was the
> problem. Can anyone tell me what I am doing wrong?
> Thanks

I've never had it come out of solution. Did you use cold water? Best
method would be to use hot water to mix, then chill it before brining.

If it was too salty be sure to rinse the breasts before cooking. I don't
know about he salty/bland unless it was the thick/thin parts. If that is
the case, cut back the salt a bit and brine longer for more even
penetration.
--
Ed
http://pages.cthome.net/edhome/