Timeline for In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
Current License: CC BY-SA 3.0
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Dec 22, 2011 at 21:47 | vote | accept | James Wilson | ||
| Dec 14, 2011 at 21:18 | comment | added | Martha F. | of course. :-) I was hoping to promote cross-site traffic. | |
| Dec 13, 2011 at 14:41 | comment | added | Aaronut | I was really thinking of the whole process starting all the way from the slaughterhouse, which is why I qualified my statement with "the part you're concerned with". | |
| Dec 13, 2011 at 12:05 | comment | added | Martha F. | According to the current answers to (judaism.stackexchange.com/questions/12146/…), the kashering process is fairly simple. The meat is soaked in water for half an hour. Then salt is applied all over and left to sit for an hour. The final step is to rinse three times. This may give some context to your discussion of the dry-brining aspect of the preparation. | |
| Dec 9, 2011 at 22:09 | history | answered | Aaronut | CC BY-SA 3.0 |