spicy chicken tenderloins tonight :marseylickinglips:

Dramamine seed/feed Hardcore womanophile (come get me CIA) 1yr ago #3938707

2nd picture made me think you were going to just drink that

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Mello_luvr Never/relax ⩩ :!scott:

Dramamine 1yr ago #3938736

Its the :marseylickinglips: every other time ive seen that goddarn marsey its been for some warcrime involving food

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9 style/grace :marseyfluffy:

Mello_luvr 1yr ago #3938784

LOL

i did taste a bit of it after i blended it and it was really good

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K9 she/it :marseycia:

If I pull that off, will you die? :marseybane:

1yr ago #3938823

>Spicy

:marseybooba:

>chili powder

:marseysulk:

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9 style/grace :marseyfluffy:

K9 1yr ago #3938894

there's chili powder, chipotle peppers, adobo sauce, and a ton of black pepper too :marseyembrace:

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Mello_luvr Never/relax ⩩ :!scott:

1yr ago #3938719

>I also let it marinate for over an hour

Based, the amount of times ive had to explain to people that marinating for more than a few hours is pointless makes me feel like pulling my hair out sometimes.

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9 style/grace :marseyfluffy:

Mello_luvr 1yr ago #3938792

it really depends imo

with an acidic marinade like this, if you leave it for too long it'll just turn into slop (like that one guy marinating his turkey in mtn dew for 4 days :marseyyikes: )

i think for a less acidic marinade you're perfectly fine marinating overnight and really letting it work its way in :marseyshrug:

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Mello_luvr Never/relax ⩩ :!scott:

9 1yr ago #3939341

It's not that it's going to ruin it (unless it is acidic) its just that it's pointless to go for very long. It's not magically going to penetrate the meat in any significant amount after an hour or so, its just a liquid that has no motive ability without some sort of action, like a heart or a pump.

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everyone who/whom 7 legs of love :marseyspider:

Mello_luvr 1yr ago #3941030

It literally has: https://en.wikipedia.org/wiki/Diffusion, see also https://en.wikipedia.org/wiki/Osmosis

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Mello_luvr Never/relax ⩩ :!scott:

everyone 1yr ago #3941353

Which is why marinating works, not that its an infinite process where marinating in 16 cups of liquid will allow it to absorb 1 cup per hour until all 16 cups are absorbed into 1 chicken breast which is now is inflated like a balloon.

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everyone who/whom 7 legs of love :marseyspider:

Mello_luvr 1yr ago #3942239

Diffusion is a slow process that gets even slower over time, as the marinade penetrates deeper. In my experience letting chicken-leg-sized chunks of meat marinate overnight results in them being decently soaked through, while after an hour yes it barely reaches under the surface.

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Mello_luvr Never/relax ⩩ :!scott:

everyone 1yr ago #3943135

You might get better results quicker with injection, theres a steep point of diminishing returns when it comes to different cuts of meat with marinating.

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Red_Shill drip/dropped I know you ain't a pimp, but pimp remember what I taught ya Mello_luvr 1yr ago #3938782

Chick fil a brines their chicken overnight and so does I, can u explain?

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degorius kys/doIT 8=👊=D~● Red_Shill 1yr ago #3938931

That must be the weakest brine ever to go overnight.

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Red_Shill drip/dropped I know you ain't a pimp, but pimp remember what I taught ya degorius 1yr ago #3938952

!dixie this fools disrespecting chick fil a

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degorius kys/doIT 8=👊=D~● Red_Shill 1yr ago #3939037

No r-slur, you typically only brine for an hour, A brine with 3 cups of salt to 5 gallons of water would ruin chicken if it goes 2 hours. That's a 26:1 ratio, to go overnight and not be trash the brine has to be basically water.

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Red_Shill drip/dropped I know you ain't a pimp, but pimp remember what I taught ya degorius 1yr ago #3939122

Lmao are u talkin grilled chicken or some other gay shit? U know i like my chicken fried

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degorius kys/doIT 8=👊=D~● Red_Shill 1yr ago #3939207

Brining relies on the salt denaturing the proteins in the cell membrane of the chicken in order for osmosis to occur and draw in the brine. If you allow to go to long not only will it ended up too salty, but it will degrade the meat, particularly the outside till it gets like gummy or squishy initially and then actually hard and kind of dry because you've damaged the membrane too much and it can't hold the liquid anymore. Thats called a pellicle, sometimes this is desirable, say in curing salmon, not so much in chicken.

How you cook it after it's been brined doesn't matter, grilled, fried, sautéed, fricking boiled in a microwave. Brining is about infusing flavor and moisture into the meat however it's cooked.

For something to be brined overnight the salt would need to be so dilute that it would be practically worthless.

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Red_Shill drip/dropped I know you ain't a pimp, but pimp remember what I taught ya degorius 1yr ago #3939226

>An overnight brine will penetrate a few millimeters into the meat, giving you built-in seasoning before you ever get to the breading. Brines also improve juiciness by increasing the muscles' ability to retain moisture. My normal brining for chicken breast is anywhere from 30 minutes to two hours. In this case, however, a much, much longer brining time was necessary in order to completely mitigate the effects of high-temperature frying, delivering a uniquely smooth, juicy texture to the meat.

And cold beer on a friday night

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degorius kys/doIT 8=👊=D~● Red_Shill 1yr ago #3939307

Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl.

:marseylaugh:

This dude is fricking stupid, eggs in a brine don't do shit. This guy's just throwing shit together. He's a fricking architect not a chef. Have fun with that.

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searcher zoz/zle

Red_Shill 1yr ago #3938881

probably most efficient to brine overnight for a place that makes it most of the day 6/7 days of the week

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Red_Shill drip/dropped I know you ain't a pimp, but pimp remember what I taught ya searcher 1yr ago #3938904

True, brining is different than marinading as well, i just want him to explain again

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Mello_luvr Never/relax ⩩ :!scott:

Red_Shill 1yr ago #3939360

That's likely more for pragmatic reasons, the end of shifts tend to be slow in fast food as opposed to the chaos of a randomly busy opening. But the reason it is pointless to go for much longer than an hour is there is no mechanism to force the liquid inward, and meat out of the package will be very close to as saturated as it can be with the brine they ship it with, meaning that only a thin layer will be penetrated regardless of how long you soak it.