Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be able to compute how much sodium is ...
Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be salty because it is coated with salt ...
I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g ...
Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons i cannot figure out. My basic method is add 1.5l spring ...
How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. ...