/h/food House Vampire
9 style/grace :marseyfluffy:  1yr ago (image post) 316 thread views #161139

spicy chicken tenderloins tonight :marseylickinglips:

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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

!enemiesofjan :marseyembrace:

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

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That must be the weakest brine ever to go overnight.

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!dixie this fools disrespecting chick fil a

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

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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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>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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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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Enjoy your loose fitting jeans then b-word

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

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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.

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Eh, my chicken ceviche has been a hit.

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Nah i don't doubt it, I'm just saying it's pointless to marinate for very long, not that its harming it.

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