Wednesday, 14 November 2012

The Daring Cooks' 2012 Challenge: Brining & Roasting

It's Daring Cooks time again!

Audax of Audax Artifex was our November 2012 Daring Cooks' host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

So... brining wasn't something I'd ever done before. It's not something I'm really aware of many folk doing regularly in Scotland. And I have to say, that having done it once, I'll possibly not be rushing to do it again. It wasn't difficult, nor really time consuming, but I have to confess that I just didn't see or taste any notable difference in the meat.

Both brined and roasted!
I'm sure that is heresy to say that, and am feeling like I may unleash a torrent of objection (well, as much of a torrent as is possible amongst a handful of comments!). Perhaps I did it wrongly!

I brined a small chicken for 3 hrs in a brine solution to which I added garlic, ginger and some fruity cordial. After cooking I gave Mr E a bit and asked him hopefully what it tasted of, and he said... "Um, chicken?" "Anything else?" I asked hopefully "Not really - why what did you put int" he said. And after tasting it I agreed. It just tasted of roast chicken - a flavour I could have achieved without sacrificing a knob of ginger, 2 garlic cloves, salt and cordial (I'm not grudging the water though ;o)).

But it was still a good recipe to have tried - a new technique attempted if not mastered!

We ate it with satueed potatoes and stir fried Pak Choi with chilli sauce
And we did still have a delicious chicken dinner  - thanks Audax and the Daring Cooks for broadening my culinary horizons yet again.

9 comments:

  1. The brining didn't add much to the taste of my chicken either, but it did make the meat incredibly moist, especially the chicken breast.

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  2. Hey, it's all about the journey, right?
    That looks like a perfectly roasted chicken.

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  3. Maybe a little bit longer in the brine or a stronger solution might help. At least it does look perfect to me. Well done on this challenge. Cheers from Audax in Sydney Australia.

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  4. I think it's more about the moistness than flavour. Looks stunning though and you've learnt something new at least. I always soak my chicken in boiling water for 15 mins before I roast it anyway. Try that next time.

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  5. Your bird looks lovely. Brining IS a lot of fuss, but it adds moisture, if not flavor, to lean meat. I'm currently chuckling at the pro vs. anti brining posts around the foodie blogosphere (for example, http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html?ref=obinsite).

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  6. Regardless of how much the brine altered your chicken, it look wonderful so that is a success. Great job!!
    I am a fan of the brine but you are right that sometimes it doesn't seem to make much of a flavor difference. I brined a 13 pound turkey last year and left it to soak for 24 hours then in the fridge, naked for another 6 to dry out so the skin was crispy. I am a briner who believes duration is the key. The turkey is posted on my blog if you want to see it. Just search "turkey".

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  7. The chicken looks moist and I like the color too. I was scared to brine it for too long so I settled for 3 hours :)

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  8. I'm sorry that you didn't find it add much to your chicken. Good job though.

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  9. Sorry to hear that you didn't find a difference using this method. It looks perfect though. The meal with those potatoes looks delicious :)

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