Hoping you may complete what must be an incomplete brine ingredient
listing. My local grocery deli section sells quite delicious, well
browned, roasted chicken leg-thigh sections at three for two dollars.
These do not at all dry out when being wrapped in foil to reheat for 20
minutes at 350 degrees, and they are delicious.

I was told by an infrequent deli clerk just yesterday that all she knows
is that the sections are "soaked" in the refer overnight, in nothing
more than Gatorade and black pepper before trays of them are high-temp
baked in the oven until slightly charred. When thawed to oven-reheat
for a meal they're not dry at all, have a very slightly fruity taste,
and vacuum-seal freezing the individual sections to oven-reheat wrapped
in foil fits my dinner for one life perfectly.

Please, suggestions for what may included in this Gatorade brine besides
the black pepper flakes?

Picky ~JA~

JeanineAlyse in 29 Palms wrote:
> Hoping you may complete what must be an incomplete brine ingredient
> listing. My local grocery deli section sells quite delicious, well
> browned, roasted chicken leg-thigh sections at three for two dollars.
> These do not at all dry out when being wrapped in foil to reheat for 20
> minutes at 350 degrees, and they are delicious.
>
> I was told by an infrequent deli clerk just yesterday that all she knows
> is that the sections are "soaked" in the refer overnight, in nothing
> more than Gatorade and black pepper before trays of them are high-temp
> baked in the oven until slightly charred. When thawed to oven-reheat
> for a meal they're not dry at all, have a very slightly fruity taste,
> and vacuum-seal freezing the individual sections to oven-reheat wrapped
> in foil fits my dinner for one life perfectly.
>
> Please, suggestions for what may included in this Gatorade brine besides
> the black pepper flakes?
>
> Picky ~JA~
>

I'd think Kosher salt.

Paul

JeanineAlyse in 29 Palms wrote:
> Hoping you may complete what must be an incomplete brine ingredient
> listing. My local grocery deli section sells quite delicious, well
> browned, roasted chicken leg-thigh sections at three for two dollars.
> These do not at all dry out when being wrapped in foil to reheat for 20
> minutes at 350 degrees, and they are delicious.
>
> I was told by an infrequent deli clerk just yesterday that all she knows
> is that the sections are "soaked" in the refer overnight, in nothing
> more than Gatorade and black pepper before trays of them are high-temp
> baked in the oven until slightly charred. When thawed to oven-reheat
> for a meal they're not dry at all, have a very slightly fruity taste,
> and vacuum-seal freezing the individual sections to oven-reheat wrapped
> in foil fits my dinner for one life perfectly.
>
> Please, suggestions for what may included in this Gatorade brine besides
> the black pepper flakes?
>
> Picky ~JA~
>

I'd think Kosher salt.

Paul

>From:

>the sections are "soaked" in the refer overnight, in nothing
>more than Gatorade and black pepper

Gatorade???? Why?

Ellen

>From:

>the sections are "soaked" in the refer overnight, in nothing
>more than Gatorade and black pepper

Gatorade???? Why?

Ellen

After posting yesterday,
>Hoping you may complete what must be
>an incomplete brine ingredient listing. My
>local grocery deli section sells quite
>delicious, well browned, roasted chicken
>leg-thigh sections at three for two
>dollars. These do not at all dry out when
>being wrapped in foil to reheat for 20
>minutes at 350 degrees, and they are
>delicious.
>I was told by an infrequent deli clerk just
>yesterday that all she knows is that the
>sections are "soaked" in the refer
>overnight, in nothing more than Gatorade
>and black pepper before trays of them
>are high-temp baked in the oven until
>slightly charred. When thawed to
>oven-reheat for a meal they're not dry at
>all, have a very slightly fruity taste, and
>vacuum-seal freezing the individual
>sections to oven-reheat wrapped in foil
>fits my dinner for one life perfectly.
>>Please, suggestions for what may
>>included in this Gatorade brine besides
>>the black pepper flakes?
In addition, I have been asked by others if a full batch of your pork
and veal brine ingredients that may be used for only two chops could be
frozen to use again. I don't do this at all, as I simply scale down the
ingredients for my usual two chops brining, cooking one same night and
leaving the second chop to brine for another two days.

Picky ~JA~

After posting yesterday,
>Hoping you may complete what must be
>an incomplete brine ingredient listing. My
>local grocery deli section sells quite
>delicious, well browned, roasted chicken
>leg-thigh sections at three for two
>dollars. These do not at all dry out when
>being wrapped in foil to reheat for 20
>minutes at 350 degrees, and they are
>delicious.
>I was told by an infrequent deli clerk just
>yesterday that all she knows is that the
>sections are "soaked" in the refer
>overnight, in nothing more than Gatorade
>and black pepper before trays of them
>are high-temp baked in the oven until
>slightly charred. When thawed to
>oven-reheat for a meal they're not dry at
>all, have a very slightly fruity taste, and
>vacuum-seal freezing the individual
>sections to oven-reheat wrapped in foil
>fits my dinner for one life perfectly.
>>Please, suggestions for what may
>>included in this Gatorade brine besides
>>the black pepper flakes?
In addition, I have been asked by others if a full batch of your pork
and veal brine ingredients that may be used for only two chops could be
frozen to use again. I don't do this at all, as I simply scale down the
ingredients for my usual two chops brining, cooking one same night and
leaving the second chop to brine for another two days.

Picky ~JA~

After posting yesterday,
>Hoping you may complete what must be
>an incomplete brine ingredient listing. My
>local grocery deli section sells quite
>delicious, well browned, roasted chicken
>leg-thigh sections at three for two
>dollars. These do not at all dry out when
>being wrapped in foil to reheat for 20
>minutes at 350 degrees, and they are
>delicious.
>I was told by an infrequent deli clerk just
>yesterday that all she knows is that the
>sections are "soaked" in the refer
>overnight, in nothing more than Gatorade
>and black pepper before trays of them
>are high-temp baked in the oven until
>slightly charred. When thawed to
>oven-reheat for a meal they're not dry at
>all, have a very slightly fruity taste, and
>vacuum-seal freezing the individual
>sections to oven-reheat wrapped in foil
>fits my dinner for one life perfectly.
>>Please, suggestions for what may
>>included in this Gatorade brine besides
>>the black pepper flakes?
In addition, I have been asked by others if a full batch of your pork
and veal brine ingredients that may be used for only two chops could be
frozen to use again. I don't do this at all, as I simply scale down the
ingredients for my usual two chops brining, cooking one same night and
leaving the second chop to brine for another two days.

Picky ~JA~

JeanineAlyse in 29 Palms wrote:

> Hoping you may complete what must be an incomplete brine ingredient
> listing. My local grocery deli section sells quite delicious, well
> browned, roasted chicken leg-thigh sections at three for two dollars.
> These do not at all dry out when being wrapped in foil to reheat for 20
> minutes at 350 degrees, and they are delicious.
>
> I was told by an infrequent deli clerk just yesterday that all she knows
> is that the sections are "soaked" in the refer overnight, in nothing
> more than Gatorade and black pepper before trays of them are high-temp
> baked in the oven until slightly charred. When thawed to oven-reheat
> for a meal they're not dry at all, have a very slightly fruity taste,
> and vacuum-seal freezing the individual sections to oven-reheat wrapped
> in foil fits my dinner for one life perfectly.
>
> Please, suggestions for what may included in this Gatorade brine besides
> the black pepper flakes?

Sorry for the delay. Busy up to my butt for the past few, and next few.

I can't begin to guess what anyone would add to Gatorade or why they
would use gatorade to begin with. My assessment is that the brine,
whatever it may really be, has only a small part in the finished
chicken properties. Fast cooking at high heat means that the outside
will be fully cooked well before the inside. The degree of doneness is
the major determinant of dryness. The inside gets less done when
cooked hot.

Pastorio

JeanineAlyse in 29 Palms wrote:

> Hoping you may complete what must be an incomplete brine ingredient
> listing. My local grocery deli section sells quite delicious, well
> browned, roasted chicken leg-thigh sections at three for two dollars.
> These do not at all dry out when being wrapped in foil to reheat for 20
> minutes at 350 degrees, and they are delicious.
>
> I was told by an infrequent deli clerk just yesterday that all she knows
> is that the sections are "soaked" in the refer overnight, in nothing
> more than Gatorade and black pepper before trays of them are high-temp
> baked in the oven until slightly charred. When thawed to oven-reheat
> for a meal they're not dry at all, have a very slightly fruity taste,
> and vacuum-seal freezing the individual sections to oven-reheat wrapped
> in foil fits my dinner for one life perfectly.
>
> Please, suggestions for what may included in this Gatorade brine besides
> the black pepper flakes?

Sorry for the delay. Busy up to my butt for the past few, and next few.

I can't begin to guess what anyone would add to Gatorade or why they
would use gatorade to begin with. My assessment is that the brine,
whatever it may really be, has only a small part in the finished
chicken properties. Fast cooking at high heat means that the outside
will be fully cooked well before the inside. The degree of doneness is
the major determinant of dryness. The inside gets less done when
cooked hot.

Pastorio