Tagged Questions
2
votes
3answers
651 views
How much salt is absorbed by meat during brining?
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 ...
2
votes
2answers
349 views
How much salt does fish in brine absorb?
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 ...
13
votes
3answers
3k views
Does adding salt when soaking dry beans toughen or soften the skin of the bean?
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 ...
0
votes
1answer
148 views
Can state of chicken affect brine?
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 ...
3
votes
3answers
3k views
In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
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 ...
2
votes
3answers
734 views
Why is my brining giving varied and usually poor results?
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 ...
4
votes
4answers
4k views
Substituting table salt for kosher salt when brining chicken
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.
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