Apple cider brine???

[justwingit]

I want to brine some chicken breasts for a salad with has caramelized pears, pecans and my maple mustard vinaigrette.

As its fall, I was thinking of brining the chicken breast's in an apple cider brine?

What do you think and any advice on proportion???

Tom

[awesomeame]

let us know how it turns out. i've got a brine here that uses apple cider instead of water, but have yet to try it

--matt

[Fincher]

Didn't your lousy excuse for a sous-chef used to brine alot of chicken? where the heck is he? at the gym again?



1 part salt, 1/2 part brown sugar 16 parts apple juice.

thats the basic poultry brining liquid with a reduction in sugar to make-up for the excess of sugar in the juice.

heat the salt sugar and 4 parts of the juice in pot. add aromatics, like garlic, bayleaves etc.. chill down with other cold juice. Brine chickens over night. when ready rinse and cook immediatly

we did this with all the chickens when I was in NY. except we just used veg stock of chicken stock. Kept freezing the brine and using it a few times.

[Fincher]

now that I think about it, we may need some alkaline substance in their because ph plays a role in brining. you typically don't want it to be acidic. Let me go look this up Tom, I'll just get my food science book out ! "On food and cooking"

[Fincher]

It just effects how long it will take, The more acidic the longer the brine process. Since we are talking about chicken breasts the time seems negligable. <----(how do you spell that darn word!) but you can also add baking soda to raise the ph to hasten the process.

Here's a cheaper recipe from that Brown fella

1quart chilled water, or stock
1/2 cup kosher salt
1/4 cup dark brown sugar
1 teaspoon black peppercorns
2 bay leaves
1 quart chilled apple juice
2 quarts ice water.

bring 2 cups of the stock, salt, brown sugar, peppercorns, and teh bay leaves just to a boil. Stir to dissolve the sugar and salt. add the remaining stuff and make sure its chilled. pour over chicken and place in walk-in for at least 8 hours and up to 48.

[Fincher]

for shrimp for those interested

1 cup water
1/4 cup kosher salt
1/4 cup sugar
1 pound ice
1 pound unshelled shrimp.

do the same as before and brine shrimp for 1/2 hour to hour.

This will improve both the flavor and expecially the texture of shrimp.

[justwingit]

Goddam finch, thats the way to do it......

Guess what your doing tomorrow?????

Just a tester for the new lunch menu...

Just had a 9 top in the bar (Burgerfest) two eights and a bunch of duces..

Ahhhhh and i was on the line for a change!!!

HEHe tom

[Gourmet_Mom]

It's negligible hon...Now...

OK, not to dredge up old stuff, I understand the steak thing now, but you're saying the same will work for shrimp...regarding texture? I get the salt won't stay in, but it will keep it from getting "mealy"? (Now there's one I'm not sure about spelling OR if it's a real word...LOL)

OH, and I'm trying the apple cider brine after I try the salt thing with the chicken. Thanks!

[Fincher]

nope it will stay in, so don't season it after. Cook immediatly after the brine. It will make the shimp softer, juicier and less dense.

How many on the books tomorow Tom?

[garball]

A question:
I read to let the chickens (or whatever meat) rest out of the brine for a while to allow the salt to evenly diffuse throughout the meat and for the skin to dry and cook crisper. Why cook immediately?

[Gourmet_Mom]

Read my post again, Fincher. You said...

It will make the shrimp softer, juicier and less dense.

I got the salt. I don't like shrimp soft...I like it firm. (Not dense...but not "grainy") Thus the term "mealy". You know..like mush? Oh, I can't explain.....I think we are talking cross purposes here.

Oh, Oh! Are you talking for sautéing, broiling, grilling, or frying? If frying, I get it.

[Fincher]

yes it should be dried, that won't matter so much with shrimp though.

the salt should diffuse better in the brine, and should be finished with its process once removed. In the brine you have osmosis going on. The higher and lower pressures try to equal out.

Once removed from the brine all the cells are puffed up like blimps and without the counterpressure of the brine the weight of the food will begin to squeeze the brine out.

[Fincher]

I don't mean softer as in mushy. I mean soft as in not tough. As in overcooked shirmp. If I understand you correctly yes, by doing so you won't get a mealy shrimp.

why don't you try it? its quick simple and cheap?! let us know how it turns out for you.

[Fincher]

but the source I just got that from also says chicken and the like can be held under refigeration for awhile after the process is over. Its just the optimum time is shortly after removal from the drink.

[Gourmet_Mom]

You answered the question...LOL!