Dry Chicken Breasts? You are Salting Them At The Wrong Time
HTML-код
- Опубликовано: 7 апр 2022
- Salting your meat in advance AKA Dry Brining is known to enhance flavor and tenderness in chicken breast, but when is the ideal time to salt it? Should you salt your chicken breasts right before cooking, an hour in advance, four hours, a DAY?!?! In this video, I salted ten different chicken breast at different times to determine the best time so you don't waste a second of your time.
Want to know the difference between Dry brining, wet brining and marinating?
• Juicy Chicken Breasts ... 
Хобби
Excellent non-biased experiment! Very good to know. I'm heading over to watch your brining video.
Straight to the point! Loved your approach! Gonna go with 3 hours! Should be good.
Great video and helpful application! I really like how you set up the experiment with blinding and controls.
Don’t get me wrong, but I love you and your channel and I really appreciate that you made the Video I asked for! God bless you and thank you very much for everything
It got me thinking and I had to find out the answer. Thank you for suggesting it. It was a really good idea.
Briliant! Loved that you did this, as it's a question I actually had~ just today in fact. Dry brining chicken breast that will be added to my homemade chicken soup~ AFTER the stock/soup are all done, of course. So tomorrow we should have some mighty fine chicken soup=)
Thanks so much for sharing this, much appreciated. Now I'm off to see which brining/marinating method won out in the next post recommended.
Great info. I’m sure I could apply this to a turkey breast as well.
Another great upload !!!
I tried the 16 hours plus salt marinated chicken breasts followed by 2 hours coated with adobe sauce and they were juicy and tender after grilling. Thank you for sharing the test results.
Oh wow! That marinade sounds awesome. Way to learn a technique and make it your own.
Great video!
You deserved more attention with that video
Thanks for watching. The channel gets a little bigger every day and I'm happy to help people cook their best.
One factor not mentioned is thickness of the chicken. 1 hour minimum is a good rule of thumb anyway, but for thinner cuts, you may be able to do 30 min with good results. Thickness makes a bigger difference for things like pork butt, which you have to brine overnight if you want good results.
Never use time to assume when meat is finished. Use temperature.
excellent
How is your video doing in Sri Lanka? Just wondering.
How much salt should I add?
Very interesting and confirms my instinct that it's best to prep them the night before you cook.
Gut feeling!
Educational and impressive. Interesting to see your experiment with breast, bone in and skin on.
I have an older video on the channel where I did a side-by-side comparison on half a chicken. One was dry brined and the other was salted before. I think you know which won!
Thanks for the tips, What is your view on poking holes in the chicken while brining and in general? Is that good or bad? and Why?
??? Any reply???
I don't think there is a need to poke holes the longer you let the salt sit the more the chicken will absorb it, hence leave for a day to get maximum benefits. Time depends on the type of meat too. For example delicate meat like shrimps, oysters etc. will need about around 15 - 20 min as salt penetrates faster, longer than that the salt would have made it rubbery. Also just to let you know I've never brined just telling you what I know. Longer you leave it the more salt it absorbs throughout the meat
Why would you poke holes? Seems like it defeats the purpose of keeping moisture in?
Would this also apply to rubs that have salt in them already?
Yes, the salt will soak into the meat the same, but your fridge will smell like the rub.
Heres a rando question - do you only salt brine and add other seasoning later or can you add other seasoning while salt brining?
It's up to you. Some seasonings can stink up the fridge during the dry brine.
What about chicken with skin, do we salt under the skin or will the salt from the skin go through to the chicken aswell ?
I know salting the skin will make it crispy, just asking for the meat
Salting the skin will help it dry out and be crispy. There's plenty of meat that is exposed. I wouldn't pull the skin off or it might not stick when you cook it.
Did you leave uncovered in fridge for 24 hours or covered?
Once they were salted, I left them in the fridge uncovered on a rack.
Did you rinse the excess salt off after it dry brined or did they go straight to the grill?
The salt gets absorbed into the meat when you dry brine and I don't rinse it off. One of the benefits of dry brining is that the meat surface dries a bit and that helps with browning.
@@GrillTopExperience Thanks!! I just tried it tonight with an air chilled chicken and it was great!!
I'm wondering if there is a benefit to slicing the chicken up ahead of time and salt brining more coverage? I just always think "how is that brine going to get inside the inner most chicken?"
It'll take a bit longer, but it will still get in there. Slicing up the meat into smaller pieces gives more opportunity for the juices to escape when you are cooking.
@@GrillTopExperience ok thanks, I have never dry brined more than 20 minutes and wasn't sure if it was making a difference. Tonight I'm doing overnight brining! 🤗 never thought to leave it on longer. I also tried pounding the chicken to make it more even which I hate doing but trying to give it the best starting point. Now. Just have to make sure I don't overcook it 🤣
The salt has more time to be pulled into the meat and pull the water out with a day on thr molecular level. Trust, it gets all the way through
If it doesn't make much difference between 1 and 16 hours, I don't see the point of doing anything other than 1 hour.
❤❤❤
Sous vide solves this
My guy you didn't notice you put to much salt when you salted it. I swear I think your working for the salt industry in efforts to push sales up during economic hardships.
Not a bad video though. I'd like to see how long is to long for dry brining. I know too long is bad but it'd be cool to see a sweet spot.
One unanswered question: How much salt?
Just do like a normal amount of salt that you'd normally put on the chicken. If you do a full bed of salt, I'm pretty sure it will be inedible if you leave it for hours.
I use 3/4 teaspoon kosher (flaky) salt per pound of chicken
Should of actually blind tested
I found the comparisons annoying you were a little all over the place and should have just done one at a time, in order.
Great video!