Thread: Hound's Brine
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BOB
 
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> wrote in message

> "tranch" > wrote:
>> Just a couple quick questions. Does the brine have to be cooked at
>> all,
>> and do the serranos go in whole or chopped?
>>
>> Hound's Citrus Brined Chicken
>>

> My experience (admitedly limited). You only have to cook it if yer
> gonna
> use it as a dip after it's been in contact with raw bird. The more
> ya chop
> the Serranos, the more flavor they'll add. Hopefully, my betters
> will
> correct me. ;-)
>


All I'll add is that the salt dissolves better (faster) in warmer
water. I have boiled the brine, but that changes the taste because
the sugars in the citrus begin to caramalize (or something). The
powders do also seem to mix in faster with the hot or warm water.

BOB