"Steve Wertz" > wrote in message
...
> On Sun, 12 Mar 2006 08:30:23 -0500, "Dee Randall"
> > wrote:
>
>>> If you brined your chicken and can't tell, then you didn't brine
>>> it right, IMO. There's a world of difference between un brined
>>> and brined. And home-brined and factory brined as well.
>>
>>Yes, I'm asking about why 30 minutes vs. other amounts of time. Do you
>>have
>>any advice to give re brining a chicken breast, as to why only 30 minutes
>>vs. longer?
>
> I've seen that episode and I thought 30 minutes was waste of time.
> No brine is going to penetrate the meat in 30 minutes. You want
> to get the meat thoroughly saturated. Not just the outer 1/2".
>
> I brine by chicken pieces for 5-7 hours, or usually overnight with
> a slightly less salty brine than I'd use for the 7 hour brine.
>
> -sw

Thanks for your opinion. I value it.
Dee Dee