Choice good piece of meat Akin to the art: you need to come in the morning to the market, find a familiar butcher, look at, not in a hurry to sniff ... But in the store it is quite problematic in the store, there is no place to turn around. And the meat of suitable quality has to choose from what is.
If it happened so that you caught a piece of old, dwelling pork or beef, should not be desirable. Sure, juicy steak From such meat it will not work, but a great roast or baked meat is quite. "So simple!" Tell how to save the situation!
How to make meat soft
There are a number of products, assistants who are able to soften even the toughest sole, adding the meat juiciness and spicy notes.
- Onion
None meat dish Does not go without a bow and onion juice. You can cut the onions with half rings, finely chop, twisted through the meat grinder or even grate on the grater (here it is, the prevention of ORZ), then mix with meat 1: 1 and leave it for a couple of hours under the yoke.
© Depositphotos. - Mustard
This product is an excellent meat companion! Mustard (in the form of a powder or liquid sauce) not only perfectly softens meat fibers, but also adds a savory aroma and light frame. Just debit mustard a whole piece of meat or immediately apply to the necessary portions, withstand 15-20 minutes, then Zhar or send to be baked.
© Depositphotos. - Lemon, Pomegranate, Pineapple Juice
All these juices are excellent softeners, however, using such a marinade, try not to overturn meat in it, so as not to get rubber as a result.
© Depositphotos. - Brine
cabbage or cucumber pickle - Excellent option, by the way! It gives the back and salt the dish no longer needed.
© Depositphotos. - Mineral water
This is a proven way of softening from cooks with experience, and it is better to choose the mineral water treatment-preventive, such as "Essentuki" or "Borjomi".
© Depositphotos. - Starch
Try to soak hard meat in water with divorced in it. potato starch - Surprise the result! Juicy pieces with crispy crust are guaranteed.
© Depositphotos. - Kefir
Mix the sour milk product with your favorite fragrant spices and bores with this mixture of meat for a couple of hours.
© Depositphotos. - Soy sauce
Meat, pickled in soy sauce for 1-1.5 hours, becomes soft, rich dark color and characteristic taste. Recommend!
Alexander Gushchin
For the taste, I do not pass, and it will be hot :)
Content
Prepare a whole chicken, chicken, ham or other parts can be completely different ways. To do this, you will not have to go to nature or buy a special dishes, but only to make a new marinade every time. The poultry meat is obtained sweet, salty, juicy, sharp - and all this only due to how you are suitable for choosing marinade. Some simple recipes Below will help to prepare not only tasty, but also beautiful dishAs in the photo from the culinary book.
Marinade for chicken
An integral component for cooking not only chicken, but also beef or pork is marinade. Thanks to him, the meat becomes more gentle, juicy, in general, very tasty. The bird does not require long preparation, because the meat itself is soft, if compared with beef or pork. Due to this, the marinade does not need to add aggressive ingredients, such as vinegar or other acids, unless you want to give piquancy meats in taste.
You can tasty chicken for any kind of cooking. The most popular kebab remains. Use any kind of marinade for it. At home, the chicken is fry, baked, stew. In this case, you can also marinate the bird and even need if you want to get a special taste.
Whatever marinen you choose, there are several rules that should be observed for cooking delicious meat:
- If you bought a frozen carcass or part of the bird, then in front of Marinovka, they must defore themselves naturally.
- The whole surface of meat and vegetables is missing (if you plan to bake them together).
- Keep meat under sauce you need at least 2 hours. The longer, the tastier the chicken will turn out, no matter how you prepared it.
- To give a dish of sourness, you can add lemon juice to marinade or table vinegar.
- Marine meat can only be enamelled or glass dishes. Do not use plastic or aluminum bowls for these purposes.
Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive acid-based. The most popular method of cooking remains mayonnaise, because it is sold everywhere, it is inexpensive. Delicious and beautiful is a dish, pickled in soy sauce, honey, sweet Sweet Sauce, mustard, creamy or marinade from tomato: everyone chooses how to prepare a dish, based on the preferences and the presence of ingredients at hand.
Fillet
The sweetest part of the carcass is her breast. This meat is both dietary, contains many proteins and nutrients. Marketing chicken for frying will have to be longer to give a dish juiciness and tenderness in taste. To do this, use marinades with lemon juice. Delicious gets baked in a grill in a sneaker in a sweet and sweet sauce.
Full
If you decide to cook the chicken entirely, then make the marinade not only from above, but also from the inside, so that the meat is so impregnated. You can use different sauces: sour, sweet, sharp, salty. It is more convenient to marinate the bird in the package: distribute the sauce over the entire surface of the bird, spread out inside, place a carcass in the package and make sure. After removing in the refrigerator for a period of 4 hours and more.
Marinade for chicken in the oven is done according to any prescription. If you want to surprise guests or loved ones, then prepare a chicken in the sleeve - a gentle dish will not leave anyone indifferent. Bake the meat in the oven can be both in foil, and just on the contrary or in shape. For getting juicy meat On the contrary, constantly during cooking water the juice that is distinguished from the chicken.
Grilled chicken
If you are the happy owner of the grill, then pamper yourself with delicious chicken meat can be constantly. Marine chicken for grill is best in soy sauce, wine, lemon juice with the addition of herbs, any spice, garlic. Mayonnaise or sour cream when cooking will turn into fat and can not be delayed on meat. Delicious marine for chicken grill make meat more gentle. Properly selected spices will be able to smooth out the shortcomings and emphasize the merits of the product and make a dish beautiful, as in the photo.
Chicken Marinade Recipes
Cook sauce for marinovka is quite simple, you only need to have at hand the desired ingredients. Great amount different recipes allow you to constantly change the taste of usual to everyone chicken meat. Choose any recipe you like and use for cooking. chicken kebab, baked chicken or fried in a frying pan.
- Time: 10 minutes.
- Number of portions: 6 persons.
- Calorie dishes: 100 kcal / 100
- Purpose: Marinade.
- Cuisine: international.
- Difficulty: Easy.
In soy sauce, marinate completely any part, but the most delicious wings are obtained if they bake them in the oven or cook on the grill. Please note that it is necessary to salt in this case either very slightly, or to abstain from adding salt. Marinade for chicken with soy sauce in itself salty, so there is a possibility that you reduce the dish. How to cook sauce correctly.
Ingredients:
- soy sauce - 200 ml;
- mustard - 3 h.;
- garlic - 2 teeth;
- parsley - beam;
- pepper sharp - pinch.
Cooking method:
- Skip the garlic through garlic cattle or finely cut.
- Petrushka crumble and stretch with his hands.
- Soy sauce mix with mustard to a state of homogeneous mass.
- Add to a mixture garlic and pepper.
- To lay out a chicken in a bowl, pour the sauce, rub the mixture with your hands and leave for 2-3 hours.
- Time: 10 minutes.
- Number of portions: 5 persons.
- Calorie dishes: 300 kcal / 100 g
- Purpose: Marinade.
- Cuisine: Russian.
- Difficulty: Easy.
To pick up the chicken for baking in the oven is best for such a recipe. Mayonnaise should choose a high-calorie, in no case home. To give a bird a special notch in taste, you can use the seasoning of hops-Sunnels, curry, turmeric, a mixture for chicken, sage, chili, basil - everything you love. If you want the poultry meat to be particularly gentle, then leave to pickle on the night. After the workpiece, you can prepare in the oven, on fire or fry in a frying pan.
Ingredients:
- mayonnaise - 250 g;
- garlic - 5 teeth;
- onion - 1 PC.;
- salt - 1 tsp;
- paprika - 2 h.;
- seasoning or fresh greens - taste.
Cooking method:
- Garlic misses the garlic catcake.
- Onions Cut rings.
- All ingredients mix in a bowl.
- Carefully distribute garlic Sause All over meat, wrap in the package and leave in the refrigerator for the night.
- Time: 20 minutes.
- Number of portions: 5 persons.
- Calorie dishes: 200 kcal / 100 g
- Purpose: Marinade.
- Kitchen: European.
- Difficulty: Easy.
Lovers of sweet meat will like honey marinade. Tastier to bake a chicken in foil: so it will better take the sweetness of honey. Before removing the dish of the oven, make several foil cuts and turn on the grill to appear golden crust, as in the photo. In order to easier to smear the planted honey, melt the product in a water bath. How to cook?
Ingredients:
- honey - 100 g;
- mustard - 2 h.
- soy sauce - 100 ml;
- zestra Orange - 20 g;
- salt - pinch;
- mayran - pinch;
- thyme - pinch;
- nutmeg - chopping;
- pepper - to taste.
Cooking method:
- All the ingredients thoroughly mix and turn into a homogeneous mass.
- Add salt and pepper.
- Mix chicken meat in a bowl with this marinade and leave for 3-4 hours.
"... who did not hear it? Yes, everyone heard. Among the numerous "horror stories" for the modern consumer is the most low-cable (road roads, almost all information is closed) and invincible. There is something else I want ... So you have to buy what lies on the counters of shops and markets
Play, hormone
And yet we will try to figure it out: is there really a "bouquet" of chemical additives in a piece of meat from the ordinary supermarket, or is it another journalistic "duck" to attract attention?
I read Documents of Rospotrebnadzor, went on numerous official and sectoral sites, until I stumbled upon the statement of the beloved by all the main sanitary doctor of the Russian Federation Gennady Onishchenko. After discussing with the head of the General Directorate of Paola Koji about the subtleties of the WTO requirements, our defender in the face of epidemics said: "The problem is that all over the world manufacturers use antibiotics to not lose livestock livestock, and thereby leaving the costs of sanitation." As a result, he said, when using meat, antibiotics fall into the body, and the person develops resistance to these drugs.
"In a long term, everyone understands that it is necessary to complete: both with antibiotics, and hormones," said Onishchenko, noting that Russia supports the position of the European Union on the need for more stringent demands. So, now they are less tough?
But excerpt from the speech of the main veterinary inspector of the Russian Federation Nikolay Vlasov, not so long ago participated in the transfer of the federal channel: "... up to 60% of the product circulating on the market does not meet the requirements Russian Federation. Patriotic products ... When analyzing one of the chicken carcasters, four full human doses of antibiotics were found. If day after day, immunity will appear to most drugs. It seems that this chicken broke into a veterinary pharmacy and with hunger ate everything that was there. No doctor in the right mind will never register such a dose of Kurets. "
I think the question is clarified what is called, at the highest level. Yes, manufacturers apply antibiotics and growth hormones, and other hormones. Yes, in meat, all this chemistry is present, where to go to her. And yes, we get this chemistry in full program - we also have nowhere to go.
What to do?
So, it is known that cattle and birds treat, like people - antibiotics. Moreover, animals make hormonal injections during the rapid growth period and then give drugs with feeds and vitamin complexes as prevention from diseases. But it is also known that antibiotics are not heavy metals, they do not accumulate in the body. So that they leave the body, not to take them enough 7-10 days. It remains to find out whether manufacturers are withstanding that large complexes that private farmers have these few days.
Suppose not quite. Suppose meat with "medicines" we bought. What to do?
For clarifications and advice, I turned to a specialist who trust Svetlana Sheveleva, D.N., head of the laboratory of sanitary-food microbiology and microecology of the Food Rams. This is what Svetlana Anatolyevna told:
Yes, the problem of the presence of antibiotics, especially the tetracycline group, and various stimulating hormones, there exists in meat. A few years ago, we (RAMS NII - approx. Ed.) Conducted a study on the theme of the most demanded drugs in the agriculture of Russia. It turned out that it was the antibiotics of a tetracycline group - ten times more than the others - are used in most. What is it connected with? Of course, with the desire of the manufacturer get meat more and faster, with maximum food savings, electricity, time. And how to achieve this in livestock complexes, where animals are kept boring, and the slightest infection is threatened with all the lives? So go into the course of medication. And, of course, remain in meat, which we then buy.
Moreover, the problem of abuse of antibiotics concerns not only large complexes. The same thing happens in farms. At the moment, it is impossible to effectively deal with this. But maybe knowing about the problem, try to protect yourself.
For many years I have not been buying pork. In it, just most often you can meet unnecessary medications and hormones. I buy lamb (these animals are always growing on free grazing) and beef. We almost never buy kidney and liver - traces of antibiotics are concentrated in these parts. Having bought meat, he is slightly drunk and pouring broth. Then, if necessary, I prepare broth further, or any other meat dish.
If we are talking about chicken, then chicken bouillon Neither I, nor my family, do not use for a long time - leaning the chicken carcass, I pull the broth. It is very carefully necessary to treat a chicken before cooking: thoroughly remove the kidneys (especially along the spine) and the liver. I also definitely remove the chicken ruin and the skin, for the same reason - harmful substances accumulate.
Alas, to enjoy a pate today, it is very rare, only when it is absolutely confident in the manufacturer.
5 simple rules that will help save health
1. Choose lamb or beef, refrain from pork
2. boil the meat of 20-30 minutes, throw broth
3. Pull the meat in salted water (or with adding lemon juice) few hours
4. Avoid sub-products (buds, liver) and in meat and in a bird
5. Do not use chicken skin, cook broth only from poultry
People's recipe
It would be naive to assume that the consumer would not search and find their own ways to clean meat from unwanted additives. However, Arsenal is small: practically helps (there are no research, therefore no one knows - how much) the method of soaking meat in salted water, mineral or in a weak solution with lemon juice.
By the way, this is a completely common culinary reception, not necessarily associated with the purification of antibiotics and other disgusts.
And now, finally, the last question. What can be prepared from such a semi-finished product like a boiled or dye meat? Yes, almost everything! I decided to experiment and make sazivi, using Svetlana Shevelev's recommendations.
Satsivi (Bahi) in Georgian
Required: chicken - 2 kg, walnuts peeled nuts - 0.5 kg, garlic - 7 teeth, real acute Adzhika (Without tomatoes, without starch and other sera) - 3 h. Spoons with a slide, seasoning for sazivi (or ground coriander + Utso-Sunnel one to one) - 2 h. Spoons, saffron Imereti (in a flutter, powder form) - 1 h. Spoon, salt to taste.
Cooking:
Let's start with the selection of nuts. They must be immaculate - ripe, purified, in color blond.
I process chicken, cut out unnecessary parts, clean the skin, cook for about 20 minutes, we drain the broth. Then cut into portion parts and send to the oven. Meanwhile, make a nut pasta. For this, the swear of nuts in a blender or a meat grinder to a homogeneous consistency without large pieces. Now make nut butter. Take 3 tbsp. With a slide of ground nuts, the whole garlic, 1 tsp. Adzhika and three times (!!!) twist in a meat grinder or blender. That mass that turned out - we press into a separate bowl. Once again, scrolling and again. We collect the oil from the meat grinder. The remaining lump of mass will be set to ground nuts.
We use the resulting oil later, but for now you need to dissolve the nut mass in the water. To do this, we need steep boiling water - 0.5 cups, in it we will build that cake, which remained after squeezing the oil. We add ground nuts and again with steep boiling water - another 3 glasses. As a result, we will have a homogeneous spray sauce with liquid sour cream.
Now seasoning. All the remaining dry seasonings and adjika are stirring in several tablespoons of steep boiling water in a separate bowl. Now swim them into the nut sauce and add salt.
While we were torn with a sauce, chicken shook. We send it to a bowl with a sauce and let it brew at least 4 hours without a refrigerator. Before serving on the table, we water nut oil.
Select meat - great art. This is not rushing well, on a fresh head, coming early in the morning to the market to the familiar butcher. But in the store to choose the meat of the necessary condition is not so simple. And if you got old dwelling beef, make it genuine dish, melting in the mouth, is very difficult. However, an attempt is not torture, and the chitomous housewives invented a lot of tricks that can turn a tough sole in perfect roast.
Rough physical strength
More precisely, mechanical impact. Wrap a piece of meat into a plastic bag and carefully walk on it from two sides with a hammer. After chopping, even the most elderly meat will become softer and more tender. If the chops are not your bitch, but it is necessary to attach unsuccessful meat somewhere, scroll it into the meat grinder. The tenderness of the mincedure will add metering in milk white bread and onions.
Often, the meat is felt too hard because of the films and the tendons that you forgot to remove when processing. The next time you take care of the cleaning of meat and everything will work out. But, of course, it is still not all! There are other techniques in the world.
Tender impact
The best assistant in making meat tenderness, compositions and taste - marinades. They do not have to be superswind in composition. For example, the ordinary mustard will perfectly cope with its task, if you deceive the pieces of meat, intended for frying, and leave them alone at about one hour.
In general, the marinade for meat can serve almost everything in the house. For example, fruit. They, thanks to fruit acids, make meat gentle, soften and give him a spicy taste. Fruit marinade is made simply: take a couple of kiwi, a little salt, pepper and spices. Sattail and cut all this wealth, in the resulting marinade, soak meat for half an hour - and you will have a luxurious roast on the table. Just do not forget before frying, flush meat from the marinade.
Excellent marinade is obtained when using a pomegranate juice. In a sour, astringent, rich in Tanin juice is enough to add spices and put for several hours of meat.
Well showed itself in mitigating meat lemon. Packs of meat are laminated, sometimes added to this mixture. a raw egg, and leave in a cool place for a while. The time depends on the degree of rigidity of meat, but on average there is enough two or three hours to gain acceptable condition.
Marinades based on equal milk products Also give meat the required softness and tenderness. Moreover, no matter what you are going to cook: chicken, pork, lamb or beef. Kefir or unsweetened yogurt are taken as the main ingredient, mixed with spices, a small amount of salt, pepper and herbs. The meat is enough to spend about 2-4 hours in such a marinade. By the way, some like to marinate meat under mayonnaise, but for some reason professionals do not welcome. Keep in mind that the recipe for marinades with dairy products is not suitable for religious reasons, but we still have a lot of interesting things.
Wine or beer is quite widely used as marinade. So the meat is prepared to conventional frying, and to frying on skewers. Add to the guilt mineral water, onions and seasonings will turn out faster and tastier. The fragrant meat, painted in beer, will not leave indifferent any households or guests. Before burning, this meat is best to cut in flour.
As for stronger drinks, the vodka has long been used as the basis for marinade, especially when working with poultry meat. In China, soy sauce and spices add to vodka, immersed in marinade chopped turkey or duck breasts And marinate for a maximum of 2 hours. Before the roasting pieces of meat are dried with a napkin. Do not worry - no smell of alcohol will remain in mom.
For the most fearless experimenters, we can offer marinades based on kvass with honey, tomato Sauce. With adzhika or tea welding. Having tried to pick up meat with several of the above methods, you will definitely find the option that came to taste.
Other tricks
In order for the meat to be delicate and juicy, it is necessary to warn the expire from it juice when roasting. It is best to make it either with a pack, or "sealing" meat on a strong fire. Panning meat immediately before starting roasting. Flour, crackers, egg or their combinations are suitable as breading. The pieces of meat are put in boiling oil, then the roasting process begins immediately, and meat juice will not follow.
You can "Seal" meat and without packing, and even without oil use. They simply put meat on the hot frying pan, fry to brownish crust, turn over and roasted in the same way. After that, the fire should be reduced and fry until ready on medium or slow heat. Beef can even deteriorate - some love meat with blood. With other types of meat, this focus will not pass: you do not want to get some trichinelle from a pork chip china?
The magnificent result is happening if the meat is baked in pots or foil. In these cases, it is preparing in own juice And it turns out perfectly even without any additives.
If you are too fried cutlets, try to turn them carefully as you carefully so as not to damage, otherwise the juice will also follow. And most importantly - do not solit meat in advance! Salt will pull out the juice from it before cooking. Well, if your roast is still dry, try to correct the case with a water bath. Pour water in a pan, place a colander over it with meat and close the entire design with a lid.
So, if some of the gastronomic experiments gave failure, you do not need to be discouraged, there will always be a way to return it to the right track!
Picking meat in brine before cooking helps to increase its juiciness and strengthen delicate taste before baking. This is especially important for chicken, which usually dries in the oven. If soak meat in salt water, then due to the osmosis of its cells, some part of the fluid will do, which will make meat more juicy in the cooking process. You can also prepare a dry marinade, while the chicken will have a crispy crust, the meat will save its natural juicity, and you do not have to bother with liquid brine.
- Preparation time (in brine): 30 minutes
- Cooking time: 8-12 hours (about 10 minutes will go to active cooking)
- Total time: 8-12 hours
Steps
Preparation of liquid brine
- Never marinate a chicken at room temperature, it can lead to reproduction of bacteria.
-
Remove the chicken from the brine. Remove it from the brine and blend the excess fluid before starting to cook. Drain brine in the sink.
Cooking dry marinade
-
Know that dry marinade will make your chicken fragrant, with a very crispy crust. Liquid brines and marinades are a traditional way to pick up a chicken before baking, but many chefs began to experiment with dry marinades that lead to a stronger texture. Salt pulls moisture, moisture dissolves the salt, turning it into a liquid, natural brine that absorbs chicken.
- For dry marinade, take a salt of a large grinding. The dining salt of fine grinding will cover too much the surface of the chicken, dissolves too quickly, and the baked chicken will be too salty.
-
Dry the chicken, wetting it. Take a paper towel and delete as much moisture from the surface of the chicken. Do not rub the chicken, do not squeeze it - just blot it with a towel.
Mix the dry marinade in a small bowl before applying. Dry marinade is simply rubbed into the chicken and consists almost from salt. Nevertheless, you can add there and spices. Start with 1 teaspoon of salt on every shear shelter (two kilograms of chicken \u003d 4 teaspoons of salt), then add any spices as you want, from the following:
- 2 teaspoons of chopped black pepper;
- 1 teaspoon paprika, chili powder or Cayenne pepper;
- 1 teaspoon rosemary or thyme;
- 1-2 teaspoons of garlic powder.
-
Uniformly rub the salt on each side of the chicken. Sutitate dry marinen top, bottom, inside, outside chicken. Rub a little more salt into thicker places, for example, in breast and hips.
- Cover the chicken with a uniform, generous salt layer. The chicken should not be fully covered with salt, but the salts must be noticeable everywhere.
- You may need another 1/2 teaspoon salt to complete Marination.
-
Cover the chicken and let it stand in the refrigerator from 2 to 24 hours. The longer the chicken marine is, the better the final result will be. But if you hurry, two hours will be enough.
- Try to leave the chicken marinated all night. Of course, two hours will be enough, but it will not be so effectively. The longer chicken marina, the better. But do not keep the chicken in the marinade more than 24 hours.
-
Get the chicken and climb it. On the chicken there must be an excess of moisture, and the whole salt must be dissolved. Take a paper towel and blot the surface of the chicken, removing moisture. When finished, it is time to put the chicken in the oven and, if necessary, add flavors.
- Try to put the chicken by the lemon slices, garlic cloths, spicy herbs twigs, putting the ingredients into the cavity of the chicken, behind the legs and under the wings.
Baking chicken
-
Separate chicken So that the skin becomes crispy, and meat inside - juicy. It is known that it is very difficult to preserve the baked chicken chicken, especially breast. Due to such a cutting chicken, when it is cut and planted, the meat is prepared more evenly, and the surface becomes optimally crispy. Ideally, it would be necessary to get a chicken before marinating, but at this stage it is not too late to do. To part the whole chicken under the Baterfly (Butterfly), you need:
Preheat oven to 260 ° C, put the oven in the middle of the oven. Make sure that no bottom nor above the lattice. Take a baking sheet for frying or baking and put in the center of the ber.
Add any flavors. Aromatizers, such as spicy herbs and lemon, add taste in time of baking. Look at the chicken juice of a large lemon, add sprigs of rosemary or thyme under the wings and legs, sprinkle with chopped black pepper.
- If you are preparing a whole chicken, if you wish, put it on the slices of lemon, cloths of garlic, spicy herbs, putting them in the center of the chicken cavity.
-
Put the chicken in the oven and water it with fat every 10-12 minutes. Take olive oil And juice with a bench and distribute it on the surface of the chicken. Thanks to this, the meat will be juicy, the skin will become crispy. Use a spoon with a long handle or brush to distribute the liquid on the surface of the chicken. Do not leave the oven open for a long time, as the oven will cool down, and the cooking time of the chicken will increase.
Prepare a chicken for 45 minutes or until the culinary thermometer shows 65 ° C. it optimal temperature For breast meat, for complete safety, the legs should reach 76 ° C. If the chicken starts to get dark faster than it is ready inside, reduce the fire in the oven 230 ° C.
-
Pour a little cold water into a large bowl. The bowl should be large enough to fit the chicken completely into it, but it should be placed in the refrigerator. Pour enough water so that it covers the chicken. Use warm water so that the salt is completely dissolved.
Council of the specialist
Chef
Alex Hon is a chef and co-owner of Sorrel, a restaurant of new American cuisine in San Francisco. Works in restaurants for more than 10 years. He graduated from the American Culinary Institute and worked at the Kitchen of Michelin Restaurants Jean-Georges and Quince.
Chef
Picking allows meat more juicy and fragrant. Alex Hon - a chef and co-owner Sorrel - agrees: "I do not like to beat the chicken with a hammer, because the texture of meat is so destroyed. But when soaking, the chicken really becomes much more complicated and fragrant. "
Add 3/4 cups (195 grams) of salts for every 3.8 liters of water. All options for pickles include salt - it is necessary that water penetrates into meat cells. The amount of salt may vary, but it is best to start with 50 grams of salt per liter of water. Stir good enough so that the salt is completely dissolved.
Add sugar to water. Sugar is not required in brine, but it is very useful - it increases chicken caramelization in any form of temperature processing. It is best to add as much sugar as salt. You can use any kind of sugar - white, brown, raw sugar or even a molasses or honey. Still water until sugar is dissolved.
Add any seasonings to brine as desired. In the brine you can add other ingredients - black pepper peas, fresh herbs or fruit juices Excellent complement brine. Among the ingredients that you can combine and add, can be:
If you put in a spice brine, boil it before you give a chicken into it. Otherwise, the aromas will not penetrate into chicken meat. Connect all ingredients (salt, sugar, water, seasonings), bring to a boil and boil about 1 minute. Give the brine completely cool before proceeding.
Put the chicken in the brine. Make sure the brine is completely covered. You can take both a whole chicken and small pieces - the technology of the process will remain the same.
Put the chicken in the brine in the refrigerator and let it stand. Put a bowl into the refrigerator, cover with a lid or food film. Leave the chicken in the brine for several hours. Little pieces can have enough hours-two, and for a whole chicken, it will take 8-12 hours. If you have little time, then even for a shorter period, at least 1-2 hours, the brine will have time to give meat another taste and improve its quality.
