Should I Dry Brine Chicken?
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- Опубликовано: 8 сен 2024
- If you are like me, you marinate your chicken. I tried dry brining and it's become my meat prep of choice. People told me that it was juicier and had better flavor, but I had to find out for myself. I created a test and got another taste tester to help me figure out if it's better to dry brine or to salt right before you cook.
Thank you for the clear presentation of information and lack of mindless chatter. :) You have a new subscriber.
Welcome! I've never been accused of being verbose. I like things that are short and to the point and I figured others would like that too.
I like that you included the weight % before and after cooking the breasts. it really gives you a sense of how much better that chicken was. thank you for the video.
Good info Bro! Nice channel and production. Solid! You just earned a new follower.
The absolute BEST way to salt chicken imo is to make a 2-4% salt brine and put it in there overnight. Then, a few hours before cooking you dry it off and put salt on the skin and leave uncovered in the fridge.
Then dry again, season with a tiny bit more salt, mostly on areas without skin + all your other seasonings 20 min before cooking.
Once it’s done you get amazingly juicy and flavourful chicken from the wet brine, then your dry brine on the skin will create an exceptionally crispy skin. The salt on the outside also gives a heterogenous seasoning which adds more interesting flavour rather than a consistent moderate salty ness all the way through.
Important to not wet brine with too much salt and to not add too much salt for the dry brine.
I usually do a wet or dry brine for my chickens and turkeys. Definitely comes out more juicy in my opinion. Great information bro.
That would be an interesting test too. Is there a difference between a wet and a dry brine. Seasoning right before probably isn't the way to go!
I subbed instantly. Your video is very compact yet detailed and has almost all the answers I need to know.
Thank ya!
Thanks! I'm just having fun and happy to see people watching.
Just put your rub on the chicken, and set it uncovered in fridge overnight. Simple. Don't just use salt alone, makes it soooo good.
Very informational and helpful video. Loved your cooking and comparison methods. Gonna try this out!
I appreciate the feedback. Dry brining has made a big difference in the way I prepare meat. If I have the time, I'll always dry brine.
Interesting test. Never thought to dry brine chicken. But sounds like the way to go.
It turned out good, but is it better than a wet brine? So many questions. Thanks for watching CJ.
@@GrillTopExperience Been dry brining beef (usually steaks or a rib roast) for 2 decades or so. Wet brined turkeys/chicken or marinated chicken pieces (kinda same thing) as long. "Discovered" dry bring turkeys a few years ago and found it better than wet. I still do both for chicken but gravitate to dry brining unless I want todo a specific marinade. Either way, wet OR dry brining does make poultry a bit more resistant to drying out if you over shoot your temp a little bit, especially when doing whole birds and trying to get the dark meat hotter than the white meat. One thing I will say about dry brining rukeys, they claim its "more convenient" but I dont find that the case, to properly dry brine a big bird like that seems to take a couple days todo it properly, a wet brine is maybe overnight to 24 hours, proper dry brine can (at least with my best results) can take 2-4 days.
This was exactly what I was looking for. I would really be soo thankful if you did a video where you brined the chicken using both salt and rub that has salt in it to brine some chicken breasts.
How should we brine and cook thighs?
0.5% - 1% works well. I have found that sometimes 1% to be too salty, depending in how thin or thick the meat is. 10g of salt to 1kg of meat, table salt at that.
Nice. I like the comparison test.👍🏼💪🏼🇺🇸
1/2 teaspoon per pound means NOTHING without knowing the KIND of salt. There's a big difference between 1/2 teaspoon of kosher salt and 1/2 teaspoon fine sea salt. Using weight in grams is the easiest to figure.
Could not agree more. There is even a big difference between kosher salt.
If you are researching this and considering trying my advice is do it. I did it twice once to chicken and once to pork chops and both was a success. I didn’t do a whole chicken so I’ll try that next,
I was pretty heavy handed on the salt and you’d think it would be too salty. I don’t completely understand the science behind it but it wasn’t too salty. In fact my wife said next time add more. I also stuck it in a zip lock bag without sealing the bag in the fridge all night for about 12 hours and you’d think with the salt and leaving it open it would be dry however it was anything but dry. And I don’t understand why it wasn’t dried out. Because of time I used a roaster set on 350 and it came out great. My wife compared the end result to the rotisserie chicken she buys at the store. From what I experienced you will really have to over kill on the salt for it to be too salty. Again I don’t get why. But it didn’t turn out salty.
The problem for wet brine in poultry is the rubber skin, so I'm trying to figure out a solution. I don't get how the salt can get through skin to the meat but I'll give it a try and see what I think. I'm also planning on getting a new BBQ with built in infra red back panel and rotisserie, hopefully that can help in getting a crispy skin when using a wet brine. But the skin it the determining factor so whatever works best for crispy skin, regardless of what type of brining used will be the method I go with.
Go with dry brine whenever you can. 1 hour of looking into it led me to "it just works."
Did you cover the chicken in the fridge? Also, did you rinse the salt off before cooking?
Great video! How was the texture of the dry brine compared to a wet brine? I often find wet brined chicken to be rubbery.
That would be an interesting test too. I'll have to try it. Thanks for the idea Glen!
Thank you Ryan, i really like th ecomparison videos like this. Keep it up!!
You are doing a lot of the same things. Different waffle recipes and zucchini cooking methods for example. A lot of people do wha they see, but we like to ask WHY?
Grill Top Experience yes you are right. I have not thoughtt sbout that :)
you can dry brine cornish game hens as well
I've wet brined chicken but never a dry brine. I'll have to give that a shot. It sure is a lot less of a mess to clean up!
You just have to convince others leaving meat uncovered in the fridge is OK!
Very interesting video, thank you!
Thanks, and great smile
Good vid. Cheers.
Or make a rub without salt. Do the salt brine and then add ur rub. Simples.
Very detailed. Exactly what I was looking for. Thanks for posting!
I find dry brine chicken works better when you smoke them vs wet brine, the wet brine makes skin rubbery
Great comparison/ test ! I love dry brining my yard bird !
You have birds running around your yard? The best chicken I ever had was on the grill 8 hours after ...well you know.
@@GrillTopExperience It's Iowa , what do you expect ? But yes on the grill after 8 hours of.... exactly!
Thanks for the video. What is your view on poking holes in chicken while brining or before cooking? Is it good or bad and why?
Thanks for this! I appreciate the science :)
I believe in science! That and testing to see if doing something is worth doing. Thanks for watching Geoff.
Thank you. Is there any detailed video how you cooked juicy chicken breast. How long in oven and what temperature and how long on stove. Plz
How much salt should be use to dry brine chicken breast
Just curious, how did you get the sodium to salt conversion to know it was a multiplier of 2.5? GREAT VID BRO!!!
There's just under 400mg of Sodium in 1000mg (1g) of salt. 400 X 2.5 = 1000. It's a close approximation anyway! I appreciate the support.
@@GrillTopExperience Thank you for your quick reply! I was always wondering about the ACTUAL salt as Kosher tastes about 1/3 less strong as regular salt and iodized salt makes quite a difference too. I love formulas:)
Brine chicken will be better ,always.
Agreed! It holds on to the juices better.
Yep Dry or Wet, its always better than nothing.
Outside in a tee-shirt. Oh my gosh. That's great. Interesting about the salt.
It was pretty nice that day Ivy! If the sun is out, it usually feels pretty warm.
@@GrillTopExperience very cool !
Good comparison! Tgif
You legend
Quick Question, how did you butterfly fold that chicken...very impressive
I don't have a great video describing the process, but I remove the backbone with shears, split it open, and push down to lay flat. It's not too hard if you practice.
@@GrillTopExperience I was referring to how to tucked the drumsticks under the chicken skin. #TresMagnifique
How in the hell did you get the outdoor audio so clean
The noise reduction effect in Audacity does wonders if you haven't tried it.
Awesome video! I did this with a bunch of chicken thighs but I appear to have used too much salt. If I rinse them before cooking them will that fix it? Or is the salt part of the meat now?
That's a good question. You would have to rinse them before all of the salt dissolved to make a really big difference. A lot of the salt has been pulled into the meat, but there is still some salt on the surface. You can rinse them off and it won't be as salty. A trick to get salt out of bacon you've cured is to soak it for 30 minutes. If you do that with your chicken, you probably won't get crispy skin.
hi, can you dry brine a chicken or meet over a day or weeks, until someone order it? i worked at a restaurant
I've seen people put the meat in a cyrovac bag after they dry brined it to keep it from drying out. I wouldn't keep meat in the fridge for weeks though. Hopefully the restaurant can plan for demand so it doesn't have to sit very long. Fresh is best!
@@GrillTopExperience hi thanks for your reply... yes a week is too long i just ask.. ty, your very helpfull