Post by deepfriednew101 on Oct 7, 2022 17:56:10 GMT 1
We dug deep into the OLD OLD Brine of Butchers and Cooks 1930's and 1950's
We chose two Brines to experiment with one 1930's and one 1950ish
5 litres Water
50 ml olive oil
15 g ground cumin
15 g peeled peppers
350 g sea salt
10 g citric acid
50 g cracked pepper
100 g lemon, sliced
5litres of Water
50 ml olive oil
10 g ground cumin
10 g Provence herbs
10 g bay leaf
20 g thyme
100 g carrots, sliced
50 g diced red chili peppers
These Brine compositions are left at room temperature, After Heated for 1 Hour and cooled, Prior to Brining Chicken over night for 8to 12 hours to macerate / tenderize the added Chicken.
We are Mixing a third for experiment today and have not decided on ALL the ingredients
each bucket will be filled with Chicken Wings equal weigh and all filled at the same similar time Brined over night and used over the weekend Wing trial and Error experiment weekend for people who Do Not want Turkey
We chose two Brines to experiment with one 1930's and one 1950ish
5 litres Water
50 ml olive oil
15 g ground cumin
15 g peeled peppers
350 g sea salt
10 g citric acid
50 g cracked pepper
100 g lemon, sliced
5litres of Water
50 ml olive oil
10 g ground cumin
10 g Provence herbs
10 g bay leaf
20 g thyme
100 g carrots, sliced
50 g diced red chili peppers
These Brine compositions are left at room temperature, After Heated for 1 Hour and cooled, Prior to Brining Chicken over night for 8to 12 hours to macerate / tenderize the added Chicken.
We are Mixing a third for experiment today and have not decided on ALL the ingredients
each bucket will be filled with Chicken Wings equal weigh and all filled at the same similar time Brined over night and used over the weekend Wing trial and Error experiment weekend for people who Do Not want Turkey