Food and Drink So I tried something new today...

keg in kc · 09-09-2009, 01:09 PM

Brined some chicken for lunch. Holy cow. Moist and juicy goodness.

I probably shouldn't say holy cow since it was fowl. Anyway, I'm trying to eat a few more of the things I should, and I think this may help me as far as chicken goes. Best chicken I've made as far as I can recall, and I really didn't make any an effort to spice it up. Just salt and pepper and a little italian seasoning, plated with some broccoli, cauliflower and carrots. Took me 15 friggin minutes.

(For those who don't know, brining is soaking in a salt solution. It pulls water and flavor into the meat, as I understand it. I soaked 3 boneless, skinless breasts for an hour in 4 cups of water with 3 tbsp of salt.)

I'm definitely trying this again...

Inspector · 09-09-2009, 01:12 PM

Hmmm.....I wonder if this method of making something taste better would work with other types of meat.

Or organs.

Or a body part?

(Honey, bring me a glass of water and the salt shaker......)

**MahiMike** · 09-09-2009, 01:12 PM

I thought brining was an overnight process? Aren't you basically marinating in salt?

keg in kc · 09-09-2009, 01:13 PM

Quote:

Originally Posted by Inspector

Hmmm.....I wonder if this method of making something taste better would work with other types of meat.

Or organs.

Or a body part?

(Honey, bring me a glass of water and the salt shaker......)

I don't think you need a glass. Make yourself look good. Use a shotglass. And hope you don't lose it in that ocean of brine. Tiny.

DumbHillbillies · 09-09-2009, 01:14 PM

Quote:

Originally Posted by keg in kc

Brined some chicken for lunch. Holy cow. Moist and juicy goodness.

I probably shouldn't say holy cow since it was fowl. Anyway, I'm trying to eat a few more of the things I should, and I think this may help me as far as chicken goes. Best chicken I've made as far as I can recall, and I really didn't make any an effort to spice it up. Just salt and pepper and a little italian seasoning, plated with some broccoli, cauliflower and carrots. Took me 15 friggin minutes.

(For those who don't know, brining is soaking in a salt solution. It pulls water and flavor into the meat, as I understand it. I soaked 3 boneless, skinless breasts for an hour in 4 cups of water with 3 tbsp of salt.)

I'm definitely trying this again...

Sorry to ruin it for you but the salt is going to give you high blood pressure.

Frazod · 09-09-2009, 01:17 PM

Quote:

Originally Posted by DumbHillbillies

Sorry to ruin it for you but the salt is going to give you high blood pressure.

Meh. They've got pills for that.

keg in kc · 09-09-2009, 01:17 PM

Quote:

Originally Posted by MahiMike

I thought brining was an overnight process? Aren't you basically marinating in salt?

I haven't done a whole lot of research into it, but I think it has to do with the type and amount of meat you're brining. I was only doing about a pound. Whole chicken I think would need to brine longer, and something as big as a turkey is I think several hours to overnight.

I think marinating is an entirely different process, but I'm not exactly a culinary expert.

keg in kc · 09-09-2009, 01:22 PM

Quote:

Originally Posted by DumbHillbillies

Sorry to ruin it for you but the salt is going to give you high blood pressure.

I don't drink, I don't smoke, I'm steadily losing weight thanks to eating more fruits and vegetables and I exercise regularly, so I don't think 3 tablespoons of salt in a quart of water, most of which ends up down the drain, is going to kill me. Although I appreciate the concern and admit I could certainly be wrong.

Inspector · 09-09-2009, 01:24 PM

Quote:

Originally Posted by keg in kc

I don't think you need a glass. Make yourself look good. Use a shotglass. And hope you don't lose it in that ocean of brine. Tiny.

I have a thimble ready to go...

**penguinz** · 09-09-2009, 01:29 PM

Quote:

Originally Posted by DumbHillbillies

Sorry to ruin it for you but the salt is going to give you high blood pressure.

Wrong. High sodium diets to not cause HBP.

DumbHillbillies · 09-09-2009, 01:35 PM

Quote:

Originally Posted by penguinz

Wrong. High sodium diets to not cause HBP.

Funny

DrRyan · 09-09-2009, 01:44 PM

Quote:

Originally Posted by keg in kc

I haven't done a whole lot of research into it, but I think it has to do with the type and amount of meat you're brining. I was only doing about a pound. Whole chicken I think would need to brine longer, and something as big as a turkey is I think several hours to overnight.

I think marinating is an entirely different process, but I'm not exactly a culinary expert.

Marinating is a different process. All brining does is put more water/liquid into the meat. When I do whole chickens or turkeys I typically brine them over night. I would not worry much about the salt, all it is doing really is creating a osmotic solution which draws the water into the bird, making it more juicy.

If you do not brine your Thanksgiving turkey, I would highly recommend doing so.

**penguinz** · 09-09-2009, 01:46 PM

Quote:

Originally Posted by DumbHillbillies

Funny

Not really. High sodium diet by itself is not a cause of HBP.

**Bowser** · 09-09-2009, 01:54 PM

Somebody once tried to convince me that salt is actually poison in our systems. I replied with that is the tastiest poison I've ever tried.

DumbHillbillies · 09-09-2009, 02:25 PM

Quote:

Originally Posted by penguinz

Not really. High sodium diet by itself is not a cause of HBP.

Maybe but how many of these causal factors do you have ? I have four and I suspect that most americans have at least several. But, I didn't know that keg in kc lead such a healthy lifestyle (although it sounds like he is overweight since he is trying to lose weight).

What Causes High Blood Pressure?
The exact causes of high blood pressure are not known. Several factors and conditions may play a role in its development, including:

Smoking
Being overweight or obese
Lack of physical activity
Too much salt in the diet
Too much alcohol consumption (more than 1 to 2 drinks per day)
Stress
Older age
Genetics
Family history of high blood pressure
Chronic kidney disease
Adrenal and thyroid disorders

Source: Web Md
http://www.webmd.com/hypertension-hi...ressure-causes

09-09-2009, 01:09 PM
keg in kc oxymoron Join Date: Feb 2001 Location: OP/KC/Whatever Casino cash: $9556299	So I tried something new today... Brined some chicken for lunch. Holy cow. Moist and juicy goodness. I probably shouldn't say holy cow since it was fowl. Anyway, I'm trying to eat a few more of the things I should, and I think this may help me as far as chicken goes. Best chicken I've made as far as I can recall, and I really didn't make any an effort to spice it up. Just salt and pepper and a little italian seasoning, plated with some broccoli, cauliflower and carrots. Took me 15 friggin minutes. (For those who don't know, brining is soaking in a salt solution. It pulls water and flavor into the meat, as I understand it. I soaked 3 boneless, skinless breasts for an hour in 4 cups of water with 3 tbsp of salt.) I'm definitely trying this again...
Posts: 58,682

09-09-2009, 01:12 PM	#2
Inspector MVP Join Date: Jan 2004 Location: K.C. Casino cash: $9924975	Hmmm.....I wonder if this method of making something taste better would work with other types of meat. Or organs. Or a body part? (Honey, bring me a glass of water and the salt shaker......) __________________ As always, this is IMO.
Posts: 7,907

09-09-2009, 01:12 PM	#3
MahiMike He's Mahomie! Join Date: Aug 2001 Location: Jax, FL Casino cash: $10023443	I thought brining was an overnight process? Aren't you basically marinating in salt?
Posts: 17,387

09-09-2009, 01:54 PM	#14
Bowser sorta mod-ish Join Date: Jan 2004 Location: KC North Casino cash: $3061616	Somebody once tried to convince me that salt is actually poison in our systems. I replied with that is the tastiest poison I've ever tried.
Posts: 101,242