Whole roasted chicken or turkey can dry out easily. By rubbing salt (a dry brine) into the cavity of the bird before cooking it helps to keep the meat moist. Rubbing salt on the skin helps the skin to crisp up.
How does the salt do this?
When applied to the surface of meats it draws water to the surface and then dissolves into that water creating a brine. That brine is then reabsorbed back into the meat which takes at least half an hour. Proteins are changed by the salt allowing them to retain more of their juices. The juicier or more marbled the meat is the better it responds to the salt.
If the meat is already dry placing the meat in a wet brine overnight may be necessary. A brine needs a minimum of 12 hours to be effective.
Basic brine recipe: 4 tablespoons (60ml) of salt to 4 cups (1000ml) of water.
Of course, other seasonings can be added to a brine.
Author: Salt and Pepper
I love to eat good food, I love to cook good food. I believe that each ingredient should be treated with the highest respect it can be paid, good preparation.
Eating good food is relishing dishes that which someone else, be it a Michelin Star Chef or a home cook, has prepared with skill and respect, and that it is well seasoned and thoughtfully presented.
Cooking good food is taking my time, putting in the effort, to do the same.
I prefer to be known as a "Foodie Wannabe". The term Foodie is too serious. You see, as "Foodie Wannabe" I can make mistakes and I do not have to know if the sauce is one of the five "mother" sauces¹ or a "little sauce". I do not have to define a gastrique² on the spot, spew culinary terms, or know the recipe for egg pasta³ off by heart. I can express my love for, and opinion of food unfiltered. Make no mistake, I am still open to critique, dare, and roasting, but eating and cooking are passions, not my job.
As travelers, once my wife and I, have picked a destination, the immediate next step is to search for places to eat. Yes, the trip is planned around the dining. We are known to have picked destinations because of their restaurants, and come to think of it, that is mostly what has been the case. Authentic cuisine is what we are after, local dishes prepared by locals, ranging from street food to high-end dining.
The dining experience is heightened if we are joined by family and friends who are fellow food lovers.
My motto is BYH: Broaden Your Horizons™, and doing it all with passion.
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