Comments on: How To Brine Chicken (Quick Brine Recipe)

By: JDR

JDR — Tue, 19 Oct 2010 01:16:22 +0000

When I brine I always use pickling salt since it is designed to dissolve in cool/cold water. When I add sugar to my brine I use a simple syrup so the sugar is already dissolved. This way there is no waiting for the brine to boil or cool down. BTW, you are absolutely right about the ease and efficiency of the metric system. “Metrify or petrify.”

By: October 12, 2010 « Odoodee

October 12, 2010 « Odoodee — Sun, 17 Oct 2010 02:13:38 +0000

[...] How To Brine Chicken (Quick Brine Recipe) – Ruhlman.com [...]

By: Will

Will — Thu, 14 Oct 2010 19:17:07 +0000

I beg to differ on this issue. Temperature does have a correlation to solubility of salt. Try dissolving salt in a pot of water until saturation (i.e., any added salt falls to the bottom, regardless of how much you stir). Now, put that pot on the stove and heat it up. You will find that most of the additional salt at the bottom of the pot will dissolve into solution. Add a lid to the pot to increase pressure, and even more will go into solution.

By: Edzard de Ranitz

Edzard de Ranitz — Thu, 14 Oct 2010 18:47:44 +0000

Well that is simple math, it would be 90 grams. Not the whole world thinks metric.

By: Esther

Esther — Wed, 13 Oct 2010 23:57:15 +0000

Thank you very much for answering so quickly. I realized after that I had missed the 15 ounces of ice water mentioned in your recipe. But, I am being picky here, even if an ounce weighs 30 grams, the 3 ounces of salt in your recipe times 30 does not equal 300 grams.
I apologize for this but I really prefer weighing ingredients in grams.
Thank you for such an interesting and varied blog site.

By: Richard

Richard — Wed, 13 Oct 2010 16:00:27 +0000

Cool, I’ll be adding another cookbook to the shelf then. When is the new book scheduled to hit the stores?

By: ruhlman

ruhlman — Wed, 13 Oct 2010 15:12:19 +0000

disagree on bacterial issue. unless you are seriously undercooking your bird, immune compromised guest should be fine.

as for penetration, yes, that would probably be fine, 3 hrs in fridge.

By: ruhlman

ruhlman — Wed, 13 Oct 2010 15:10:37 +0000

I round out 1 ounce to 30 grams

but if you want to be exact, weigh everything in grams and make a 10% salt solution for a quick brine and a 5% solution for an overnight brine.

By: Anthony Tartaglia » links for 2010-10-13

Anthony Tartaglia » links for 2010-10-13 — Wed, 13 Oct 2010 14:02:45 +0000

[...] How To Brine Chicken (Quick Brine Recipe) I never had tried to brine anything but maybe this quick recipe will make it easier to try. (tags: cooking recipes chicken) No Comments Yet – be the First! Leave a Reply Click here to cancel reply. Name Required: [...]

By: Esther

Esther — Wed, 13 Oct 2010 08:43:33 +0000

I would like to try your recipe. But could you clarify 2 amounts for me? I generally see that 1 ounce equals 28.35 grams, so the 3 ounces of salt would be only 85 grams and the 15 ounces of water would be 425 grams. What am I missing? Thank you.

By: mcshonky

mcshonky — Wed, 13 Oct 2010 03:21:51 +0000

the room temp for 4 hours may be fine for yourself but for guests whos immune systems you may not know are comprimised -transplant, tb, hiv, etc- you might want to avoid this idea.

will the brine penetrate the chicken/protein if stored in the refrigerator for the 3 hours and then brought to room temp for 30 to 60 minutes and then cooked?

By: g

Tue, 12 Oct 2010 23:37:03 +0000

Then, since the recipe is explicitly for a quick brine (hence the ice and all), you should probably update it to say “3 ounces” instead of “1.5 ounces”, no?

By: Jay Palter

Jay Palter — Tue, 12 Oct 2010 20:11:08 +0000

Great idea! I love brined chicken and I sometimes don’t plan ahead as much as I should – what with work, kids, busy schedules, yada yada yada. Now I have a solution. Thanks!

By: Quickly Brine Chicken When You Don’t Have Much Time | Lifehacker Australia

Tue, 12 Oct 2010 17:51:04 +0000

[...] Photo by Donna Turner Ruhlman. [...]

By: ruhlman

ruhlman — Tue, 12 Oct 2010 14:45:17 +0000

very important question! All salts not alike, especially “table salt” which is usually iodized. avoid this due to its chemically taste. also, unless your using a scale, a teaspoon of table salt contains more salt than a teaspoon of coarse kosher.

use coarse kosher salt or sea salt!

By: Paul

Paul — Tue, 12 Oct 2010 14:42:51 +0000

Ive been using the Thomas Keller brine from Ad Hoc at home, its similar to this one. It comes out fantastic.

http://blog.junbelen.com/2010/01/21/brining-chicken-thomas-keller-style/

By: AJ S

AJ S — Tue, 12 Oct 2010 14:27:44 +0000

the chicken.

The credit “Photo by Donna Turner Ruhlman”

By: Bruce

Bruce — Tue, 12 Oct 2010 14:20:39 +0000

Dumb question, from a cooking newbie .. I have read that all salt amounts are not equal, so are u referring to using table salt, kosher salt? Is there some easy conversion to go from one to another?

By: luis

luis — Tue, 12 Oct 2010 00:31:40 +0000

Ok. the brined chichen was edible…. got some kudos from the fam.. but
jeeeeeeeeeeezzzzzzzzzzzz….louise…………… I was NOT exiceted about it..whatever that means…………Michael you are great in spite of these shortcomings of yor disciples. My fam loved tha chicken… and they all said it was juicy.

By: miket.culinarystudent@gbc

miket.culinarystudent@gbc — Mon, 11 Oct 2010 12:34:37 +0000

i solved the size/storage issue by asking my purveyor to slice the turkey in 2. i brought my brine to the store and we put approx. 500ml into each sous vide bag along with each turkey side then sealed it on his industrial vacuum machine.
i was able to parley this into 2 presentations:one traditional and the other smoked on a weber.
as an added bonus this reduced the cooking time by about half