Brining Chicken Breasts

>>9312947
Garlic and onoin powder work good

>>9312947
Most meats take well to brining. I've heard about people brining fish too, not sure about shellfish though.

I like to brine my onions before making onion rings.

Google "water soluble spices". There are few твн

doesn't it leave the chicken a bit watery

>>9313037
No?

>>9312947
Add apple cider vinegar, about a cup, trust me.

>>9312947
IPA for the aussie favourite paremsan chicken

Wen making a brine, what percent concentration should the salt be? 1%? 2%? Every recipe I've seen measures in tablespoons of a given brand of kosher salt per gallon, which is a ridiculous system. Just tell me the damn concentration

>>9313008
CookingInRussia's shrimp recipe involves brining them in knorr shrimp stock with bay leaves and other stuff.

I don't find it necessary with high quality shrimp though

>>9313037
No, but if you brine it for way too long it can make the texture rubbery.

>>9313172
Depends on exactly what you want to achieve with the brine. Modernist Cuisine can answer your question much better than I can. Find yourself a copy or PDF and read the section on brines.

>>9313172
A few litres of water, I use maybe 2-3 teaspoons, equal sugar amount, because I brine for 24 hours, using greater amounts of salt makes the chicken salty.

>>9313194
2nding this.

As a real quick summary, there are two techniques mentioned. One method is to weigh your meat and the water you're using then calculate out the correct % of salt to use so that the ideal % of salt is reached at equilibrium. The nice thing about this method is that it's impossible to over-brine the meat. You can leave it in the brine for days and it will never get too salty.

The other method is to make a stronger brine solution and then control the level of brining based on how long you leave the meat in the brine. This works faster than the above method, but if you leave the meat in too long then it can get too salty.