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.

On Wed, 30 Apr 2014 13:20:21 +0000 (UTC), Oregonian Haruspex
> wrote:

> 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 implies the size of the grain, not a blessing of some kind.


--

Good Food.
Good Friends.
Good Memories.

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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On 4/30/14, 9:20 AM, Oregonian Haruspex wrote:
>
> Bulk sea salt should be fine, and it is
> much cheaper.

Not anywhere I've ever shopped.

-- Larry

Try the 2 hour hot water brine from the homo chef in Dallas which is a favorite of the Jonas Brothers. It goes like this.:

1 gallon hot tap water...1/2 cup of heathern salt..1/4 cup of your favorite bbq rub for chicken. Mix it up in a glad tall kitchen trash bag along with the chicken parts and let it set on the counter for 2 hours. No more no less. Dry it off and rub the meat down with Olive Oyl and bit more rub. Put in the heat and smoke till done and/or breaks 160 internal temps. Also works well on thick pork chops.

bigwheel > wrote:
> Oregonian Haruspex;1926939 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:
>> 'Your questions answered about the 'Judy Bird' - Los Angeles Times'
>> (http://tinyurl.com/yd4t6p3)
>>
>> 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.
>
> Try the 2 hour hot water brine from the homo chef in Dallas which is a
> favorite of the Jonas Brothers. It goes like this.:
>
> 1 gallon hot tap water...1/2 cup of heathern salt..1/4 cup of your
> favorite bbq rub for chicken. Mix it up in a glad tall kitchen trash bag
> along with the chicken parts and let it set on the counter for 2 hours.
> No more no less. Dry it off and rub the meat down with Olive Oyl and bit
> more rub. Put in the heat and smoke till done and/or breaks 160 internal
> temps. Also works well on thick pork chops.
>
>
>


Mmmmmm, bisphenol A marinade!