Hi all
Has anybody tried this and what do you think, the link below claims that western resturants soak there chicken in brine to make the chicken retain its moisture, there's other stages also to achieve that tenderness, take a look its very interesting.

http://www.indiacurry.com/faqhints/tenderchickencurry.htm

i visited a new BIR recently and the chicken tikka had so much moisture in it, it was amost slimey but it melted in your mouth best ive tasted yet so is it brining?

atb fishy

Quote from: fishy on November 04, 2010, 08:51 PMTake a look, it's very interesting.

http://www.indiacurry.com/faqhints/tenderchickencurry.htm

I agree, it is very interesting  : thank you for drawing it to our attention.  What I particularly liked about it (quite apart from all the useful tips for improving flavour and/or texture) was that the author justified his assertions by referring back to culinary science.  On that basis alone, I am inclined to value this document more highly than those that make assertions without any accompanying evidence other than anecdotal.

But one other point comes to mind : when he writes "The chicken absorbs the water make it juicy and flavored with salt.", we had a roast chicken yesterday that was juicy, tender and full of flavour, yet had not been marinaded at all.  It was a Leckford bird, which I have long wanted to try but which have always seemed very expensive; however, on this occasion, my local Waitrose were remaindering a few, so I took the opportunity to try one and I shall now be keen to do so again !  The remaining half of the bird is now destined for currying, so I shall report back once that is complete.

** Phil.

Quote from: Chaa006 on November 04, 2010, 10:31 PMThe remaining half of the bird is now destined for currying

Jeez, if these supposedly 'superior' chickens are all they're cracked up to be, it seems a terrible waste to throw it into a curry.

As for brining, I've tried it several times, when the chicken has been roasted afterwards. I can't make my mind up which I prefer (brined or left alone) , but it certainly alters the character of the meat. Don't speculate - try it - all you need is a bucket and a bit of salt.

If BIRs used this technique I think word would have got out by now. They'd have a lot of chickens stored somewhere in buckets of brine. Somehow, I doubt it.

The 'undercover' delivery driver didn't mention it in his book. I wonder if the plumber saw anything. I see that's the latest person trying to sell revealed recipes on eBay. I guess everyone needs a good cover story, whether it's true or total fiction.

This brining stuff for meat doesn't make any sense to me. I've just read a web page where the author claims that due to osmosis, the water moves from the salty water solution into the chicken, thus making it juicier.

By my reckoning and understanding of osmosis, the exact opposite would happen and the salt solution would draw water from the chicken making it drier.

For the same (this time correct) reason many cooks recommend sprinkling salt on your onions. In this case the salt will draw water from the onions making them cook faster.

Paul

I can confirm that brining makes the chicken 'softer' and more succulent (difficult to describe, but try it) and certainly not drier. I got the idea from Heston B originally and he wouldn't make that sort of error.