All Questions
16 questions
0
votes
1
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1k
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Salty water in the pressure cooker?
I am following the Ninja Foodi recipe for cooking a whole chicken:
Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the ...
- 139
1
vote
2
answers
406
views
Seasoning chicken in sous vide?
Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing?
See my results below, but please post your own preferences and results as well.
- 5,154
-1
votes
1
answer
6k
views
How much Salt to Boil Chicken Breast
Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some boiled chicken.
I want to know how much ...
6
votes
3
answers
19k
views
Is it advisable to season a chicken with salt after having brined it?
I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
- 899
2
votes
1
answer
480
views
How to make "salt-crust-baked" chicken?
A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was ...
- 147
5
votes
2
answers
2k
views
Brining multiple chickens
I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient.
When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
- 899
-3
votes
1
answer
633
views
When is slow cooking important to salt absorbtion, before or after boil?
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
- 4,113
-1
votes
2
answers
503
views
Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?
Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup?
If I use a £20-£40 meat tenderiser on chicken and thereafter make chicken soup(with more salt)...
- 4,113
0
votes
1
answer
2k
views
What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?
1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
- 4,113
0
votes
2
answers
370
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 ...
- 4,113
2
votes
2
answers
8k
views
If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
- 4,113
4
votes
3
answers
17k
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 ...
- 4,113
6
votes
3
answers
4k
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 ...
- 4,113
3
votes
1
answer
3k
views
How to make chicken absorb more salt when cooking a soup?
This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not.
Basically I have been cooking a basic soup : 1kg chicken: 1.5 ...
- 4,113
6
votes
1
answer
6k
views
Chicken comes out salty... occasionally
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
- 397
6
votes
4
answers
56k
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.
...
- 163