Interesting blog post on brining chicken

Boilermaker Ben · January 2010

One of the blogs I follow just posted about brining chicken. While I'm a little bummed that he stopped the quantitative assessment before cooking (no post-cook weight or comparison of weight loss during cooking of a brined vs. unbrined bird), at least qualitatively, he acknowledged that the brined result was good.

http://blog.ruhlman.com/2010/01/lemon-tarragon-brine-for-roasted-chicken.html

Smokin' Padre · January 2010

I have read his books, my favorite one being about his experiences at the Culinary Institute (where I went for BBQ Boot Camp ~ another good class!). He's quite an excellent writer and I look forward to trying his chicken recipe.

2Fategghead · January 2010

Thanks Ben,

Did you say you tried it?

I did save it. Tim

eenie meenie · January 2010

I occasionlly catch Ruhlman on the chowhound and egullet forums. I've picked up a few pointers from him.

AZRP · January 2010

Ben, his book Charcuterie is fabulous. -RP

Boilermaker Ben · January 2010

Yeah, I got that from the library some time ago and read through it. It has been on my christmas wish list for the past few years, but so far, no dice.

Boilermaker Ben · January 2010

I've read a few of his books, including that one. There are one or two more books of his that I haven't read yet...but are on my list. I love his blog, and his wife's photos are great.

One of the instructors at CIA that Ruhlman writes about in Making of a Chef also has a good blog:

http://ahungerartist.bobdelgrosso.com/

Boilermaker Ben · January 2010

Not yet, it was just posted a couple hours ago.

Boilermaker Ben · January 2010

I've been following his blog for a couple years. I had read a couple Anthony Bourdain books. Bourdain occasionally posts a rant on Ruhlman's blog (though he hasn't lately), so I found the blog because of Bourdain, and have been following ever since.

eenie meenie · January 2010

I forgot, Ruhlman recently published a book, Ratios. It's interesting that he gives the brine recipe as a ratio of salt to fluid. I find that helpful. He sure gives quite a range for the brine time. I'll have to give that book another look. I love the Charcuterie book.....it's on my Amazon wish list. If I ever get some time to make some charcuterie I'll buy it.

Interesting blog post on brining chicken

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