Post by Deleted on Dec 25, 2021 14:49:11 GMT 1
When you combine water and plant material, the water penetrates the plant material allowing the phytochemicals within those cells to be released into the water, extracting almost all the properties of the plant. Using hot water makes this extraction process much faster and the extract stronger. The larger the size of the plant material, the slower the extraction process. This is also true for hard plant materials like seeds, roots, and bark. So make sure to grind, crack or crush your ingredients.
Use this method to kick-start your brine: Take your brining spices, put them into a small bowl or mug and pour boiling water on it. Let it infuse for 30 Mins. Strain your extract and add cold water. Let your chicken sit in the brine overnight (large pieces) or for at least 6 hours (filet, smaller pieces). You will have juicy and flavourful meat every time. Wash off the brine with cold water before you use it, otherwise it will be too salty.
Weight of meat in grams = weight of water in grams needed
3% Salt
1% Fresh Garlic
0,2 % White Pepper
0,2 % Black Pepper
If you have 500 grams of chicken for instance, you’ll need 500 grams/ml of fresh water, 15 grams of Salt, 5 grams of fresh garlic and 1 gram of each White and Black Pepper.
If you do this step and add 15 grams of MSG, 5 grams of Salt, 1 gram of Pepper (each), 0,25 grams of Celery Seed and 0,25 grams of Garlic Powder to 100 grams of flour (all finely ground), you will reconsider the importance of the remaining herbs and spices and the small adjustments thereof. Or simply use this as your foundation for your next batch of chicken and throw in the usual suspects. I think many here are very close ingredient and ratio wise, but the foundation is not yet quite right.
Use this method to kick-start your brine: Take your brining spices, put them into a small bowl or mug and pour boiling water on it. Let it infuse for 30 Mins. Strain your extract and add cold water. Let your chicken sit in the brine overnight (large pieces) or for at least 6 hours (filet, smaller pieces). You will have juicy and flavourful meat every time. Wash off the brine with cold water before you use it, otherwise it will be too salty.
Weight of meat in grams = weight of water in grams needed
3% Salt
1% Fresh Garlic
0,2 % White Pepper
0,2 % Black Pepper
If you have 500 grams of chicken for instance, you’ll need 500 grams/ml of fresh water, 15 grams of Salt, 5 grams of fresh garlic and 1 gram of each White and Black Pepper.
If you do this step and add 15 grams of MSG, 5 grams of Salt, 1 gram of Pepper (each), 0,25 grams of Celery Seed and 0,25 grams of Garlic Powder to 100 grams of flour (all finely ground), you will reconsider the importance of the remaining herbs and spices and the small adjustments thereof. Or simply use this as your foundation for your next batch of chicken and throw in the usual suspects. I think many here are very close ingredient and ratio wise, but the foundation is not yet quite right.
