Barry wrote:
> I notice that most brines call to be heated to boil then to simmer.
> Is this required for all Brines?
> My instructions for Hound's Citrus Brine does not include boiling.
> Should it?.
> I used a variation of his brine for boneless chicken breast and my
> family agreed that it was great.


Getting solids (i.e. salt) into solution requires heat or vigorous stirring.
The latter being best achieved with the "boat motor" hand mixers.

I prefer the latter as no cooling time is required before immersion.

TFM®