Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brining question

After having read many of your comments on brining, I am 100% sold!  We had chicken breasts last night that were the best I have ever had.  Brining is the only way to go.

I understand the "chemistry" of the brining process.  That said, my question is whether decreasing the amount of salt will still have similar results without the "salty" taste.  My wife (who is anti-salt!) loves the flavoring of the brine but feels the chicken is too salty. 

Can I go with 50% of the salt and get the same end result?  Or, if I cut the soak by 50%, will I get the same end result but with less salty flavor?

...help!  I have to brine!!  ...I can't go back!  :)

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