i used an entire onion this time and some apple cider vinegar since it didn't have enough acid last time. MUCH better now
i also let it marinate for over an hour
Top Poster of the Day:
.webp?h=8 "Merry Fistmas!")
GoldMemer
Current Registered Users: 28,757
BROWSE EFFORTPOSTS
SITE GUIDE
HOLES
PING GROUPS
/h/food SETTINGS /h/food LOG /h/food MODS /h/food EXILEES /h/food FOLLOWERS /h/food BLOCKERS
Current software version: 30782e9
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
Chick fil a brines their chicken overnight and so does I, can u explain?
Jump in the discussion.
No email address required.
probably most efficient to brine overnight for a place that makes it most of the day 6/7 days of the week
Jump in the discussion.
No email address required.
True, brining is different than marinading as well, i just want him to explain again
Jump in the discussion.
No email address required.
More options
Context
More options
Context
That must be the weakest brine ever to go overnight.
Jump in the discussion.
No email address required.
!dixie this fools disrespecting chick fil a
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
Lmao are u talkin grilled chicken or some other gay shit? U know i like my chicken fried
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
And cold beer on a friday night
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
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.
Jump in the discussion.
No email address required.
Eh, my chicken ceviche has been a hit.
Jump in the discussion.
No email address required.
Nah i don't doubt it, I'm just saying it's pointless to marinate for very long, not that its harming it.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
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
)
i think for a less acidic marinade you're perfectly fine marinating overnight and really letting it work its way in
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
It literally has: https://en.wikipedia.org/wiki/Diffusion, see also https://en.wikipedia.org/wiki/Osmosis
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
Yeah, so for example you can get great results by marinating meat for like 18 hours in grapefruit juice.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context