Audax of Audax Artifax 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!
I have only brined pumpkin seeds before, I have never tried this technique with meat or vegetables and I was looking forward to experimenting with it. I brined and roasted chicken cutlets, vegetables and almonds and was very impressed with the results in all three trials. The chicken was juicy and moist. Even the chicken breast was juicy. The vegetables were crisp on the edges, perfectly roasted in the centers. As for the almonds, I have tried to roast them before and simply sprinkle with salt and they were never like the almonds you buy. It turns out the secret was brining! they were just right! The only problem is they were all gone before I could take a picture. I look forward to trying this with a whole chicken and to experimenting with different fluids in the brining solution.
Brining is the process of soaking fowl (chicken, turkey, goose, duck and guinea fowl), lean red- and lean white-meats, fish, seafood or nuts and seeds in a brine (salt and water) solution. Brining increases the moistness and improves the taste of the brined meat, making it tasty , juicy and giving the skin a beautiful color. Brining has one large positive effect on fish fillets, a quick brine (only 10 mins) greatly improves the appearance of cooked fillets, because the brine reduces the unsightly white layer of albumin that coagulates on the surface during cooking.
How does brining work?
Brining works in accordance with two principles, called diffusion and osmosis, these two principles like to keep things in equilibrium (or in stable balance). When brining a fowl for example, there is a greater concentration of salt and sugar outside of the fowl (in the brine) than inside the fowl (in the cells that make up its flesh). The law of diffusion states that the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the fowl than inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside the cells, the salt and, to a lesser extent, the sugar causes the cell proteins to unravel, or denature. As the individual proteins unravel, they become more likely to interact with one another. This interaction results in the formation of a sticky matrix that captures and holds moisture. Once exposed to heat, the matrix gels and forms a barrier that keeps much of the water from leaking out as the meat cooks. Thus you have a roast that is both better seasoned and much more moist than when you started.
What to brine?
The items that usually benefit from brining are lean cuts of meat with mild flavour tend to benefit most from flavour brining also most nuts and seeds can be brined with good effect. These include:
Chicken: whole, butterflied, or pieces
Cornish Hens: whole or butterflied
Turkey: whole, butterflied, or pieces
Seafood: salmon, trout, shrimp
Beef: use lean pieces of beef
Nuts and Seeds: Most nuts and seeds are suitable i.e. pumpkin, peanuts, sesame, almonds etc.
Fatty meats such as duck, beef, and lamb do not benefit as much from brining (but still can be brined)—they’re naturally moist and flavourful. They also tend to be cooked to lower internal temperatures and thus don’t lose as much of their natural moisture.
All-Purpose Brine:
Makes 4 cups of brine enough for about one pound (½ kg) of meat
This is the brine to use for most cuts of meat and poultry that will be roasted.
Ingredients
4 cups (1 litre) of cold water
¼ cup (70 gm) table salt or ½ cup (70 gm) Diamond Crystal Kosher Salt optional
2 tablespoons (30 ml) (30 gm/1 oz) sugar (see note 2)
optional 3-4 peppercorns, a few springs of herbs, a garlic clove or two, a knob of ginger etc. (see note 3)
Instructions
1. Heat 1 cup of water to boiling point add the salt and stir until all the salt has totally dissolved.
2. Place in a non-reactive container (glass, plastic, stainless steel, zip-lock bags etc). Add the remaining water and stir. Make sure that all the salt has dissolved. Wait until the brine has reached room temperature.
3. Add your cut of meat make sure that the meat is completely submerged (that is totally covered in the salty water) if need be you can weigh down the cut of meat with a clean plate (etc). If using plastic bags make sure that the meat is totally covered in brine and make sure that is bag is locked securely.
4. Cover the container with plastic wrap to prevent odours contaminating the flavour brine or the brine leaking.
5. Place the container into the refrigerator for the soaking time suggested by the guidelines above.
6. If desired you can air-dry your poultry (usually over night) in the refrigerator if you wish to have crispy skin on your bird. It is best to pat dry your brined item (inside and out) with paper towels before cooking.
7. Cook the brined item as directed by the roasting guidelines above.
Notes
1. You can replace all or some of the water with a combination of other fluids. For example try experimenting with cider, tea, coffee, fruit juice, most sauces (tomato, soya, BBQ, chilli etc), chicken stock, beef stock or fish stock. Be careful with acidic liquids like wine, cider, fruit juices which can turn your meat to mush if brined too long.
2. A little sugar can help overcome the saltiness of the brine and helps to give a nice sheen to your piece of meat when roasted. You can use up to ¼ cup of sugar (use the lesser amount (2 tablespoons) for high temperature roasting since the brine can burn at high heats if you use too much sugar). You can use brown sugar or honey or other sweeteners if you wish. 3. Any combination of spices and herbs can be used to flavour the brine. Garlic powder, onion powder and ginger powder are excellent to use for brining.
Roasted brined chicken
1 chicken cut into 4 pieces
Enough brine solution to cover the chicken pieces completely
4-5 pepper cones
1 rosemary springs
1 crushed garlic cloves
Brine the chicken in the flavoured brine in the refrigerator for 1-2 hours. (Make sure that every part of the chicken is covered in the brine you can weigh the pieces down with a clean plate so it is completely submerged.
Discard the brine and dry the chicken pieces with paper towels.
Preheat oven to moderately hot 220°C/425°F/gas 7.
Roast for 15 minutes.
Reduce oven to moderate 180°C/350°F/gas 4 and roast for a further 12-15 minutes per 450 grams/pound, You can check for done-ness the internal temperature should be 165°F/84°C, or the juices should run clear when you pierce the bird between the leg and thigh.
If you are not happy with the skin color place the chicken under the broiler for a minute or two till the color is golden brown
Rest for approximately 15 minutes covered loosely in foil.
Brined Roast Vegetables
Adapted from Jamie oliver recipe
Ingredients:
Potatoes cut into wedges
Carrots cut into thick slices
Rosemary
2 Crushed garlic cloves
1 teaspoon paprika
Olive oil
Crushed black pepper
Directions:
Put the potatoes and carrots into a large pot of boiling brine solution on a high heat and bring back to the boil
Allow to boil for 5 minutes
Drain in a colander and allow to steam dry
Put the carrots and potatoes in a big roasting tray
Drizzle with olive oil
Add the garlic, rosemary leaves, paprika, black pepper
Toss the potatoes and carrots to coat
Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other
Roast in a very hot oven 240 C (475 f)
Notes:
I found that the potatoes and carrots came out a little salty. Next time I will either make the wedges thicker or reduce the amount of salt in the brine to 2 tablespoons salt per 4 cups of water
For best results use the largest shallow heavy-weight roasting pan you have and make sure that the vegetable are well spaced out in the pan and only form one layer, use two trays if necessary.
A very hot oven 475°F/240°C/gas mark 9 is the key to roasting vegetables.
Only toss the vegetables once or twice during cooking.
You can add a small amount of apricot fruit spread or honey in the last 10 minutes to enhance the caramelising process.
Basil, rosemary and thyme are best when used fresh.
Curry, paprika and turmeric are also great. Grated ginger or crushed garlic can also be added.
pixilated2
/ November 29, 2012Sawsan, I missed this when you posted it. But, must share that brining is our favorite way to prepare meat for roasting or smoking. Your food photographs are so beautiful, and make me want to try this again soon! We often do this with chicken, duck, and goose. We use a method called “DRY” brining. We thoroughly rinse the bird inside and out, dry it, coat it with kosher salt, and then carefully cover it with cellophane. The bird is placed into the refrigerator for two days, and then rinsed. We find that we get the same wonderful results with a less salty taste. ~Lynda
PS: I read in the next post’s comments about the unrest all around you. I will be praying for you and your family’s continued safety!
Lisa
/ November 27, 2012I’m so sorry for the delay..just catching up on blog visits..discombobulated since the storm and T-Day. That said..your brined, roasted chicken looks divine, Sawsan! Can I come over for dinner?
Tales and Travels of the Tin Man
/ November 25, 2012My dear you have taught me so much about brining! What a wonderful post, it was so very, very informative!
Najihah
/ November 24, 2012Reblogged this on Live.Hope.Love.Laughter. and commented:
[[ Gonna try this out soon enough! The family and partner love chicken, so what better way can I serve them with this newly found cooking method! YAY! ]]
cakewhiz
/ November 23, 2012i haven’t brined before but it looks like fun and i like how you said it will make my meats more moist
Saskia (1=2)
/ November 22, 2012GREAT post Sawsan. I love your blog – always something new to learn. That was an excellent read, and lovely photos. I’ve never brined before! The chicken looks beautiful and succulent. I’d be interested to try brining salmon or tuna.
A_Boleyn
/ November 21, 2012A beautiful meal, Sawsan. I’ve never brined but it sounds like fun to try at least once.
Sawsan@ Chef in disguise
/ November 22, 2012Thank you Maria
you should give it a try. It really transforms the meat
Anonymous
/ November 21, 2012My husband loves love loves this very strong ginger tea I make him and once he was drinking it and told me to make grilled chicken with this strong ginger flavor. Now I’m going to brine a chicken with the tea. Thanks for the idea.
Sawsan@ Chef in disguise
/ November 22, 2012Brining in tea is next on my list. I think that infusing the meat with a strong tea flavor would result in a wonderful chicken meal!
Please let me know how yours turns out
kitchenriffs
/ November 21, 2012I never thought to brine pumpkin seeds (or vegetables or anything but meat). But meat + brining works so well – great way to give meat more depth of flavor. Good stuff – thanks.
Geni - Sweet and Crumby
/ November 20, 2012Thank you so much for giving us the real low-down on brining. I have only brined a pork roast before and had great results but nothing else. Now I know the long list of things that would benefit from a good brine. The fish information was great Sawsan! Your chicken does look incredible!
Renata
/ November 20, 2012Truly inspiring job on the challenge Sawsan! Your pictures are gorgeous and makes want to dive in. Sorry for taking so long to comment here, I thought I had done it already :/
Jessica Maher (@kbelleicious)
/ November 20, 2012I want to come to your house for Thanksgiving! WOW! It looks divine and just perfection. AS always I appreciate the time and attention to have for the details and instructions
Amira@arabianmama.com
/ November 19, 2012Great Post Sausan, I’ve tried brining turkey before but not chicken. Should give it a try though
.
Karen
/ November 17, 2012I brine any meat that I think might be dry…especially turkey and chicken. I think it really makes a big difference in the juiciness of the finished dish.
foodiestuntman
/ November 16, 2012In addition to poultry, I’ve also brined pork chops too. Great job!
foodiestuntman
/ November 16, 2012In addition to poultry, I’ve also brined pork too. Great job!
Shibi Thomas
/ November 16, 2012Had heard about brining, but never tried on meat or vegetables. I bet they were super moist. Should try the technique of brining for the Thanksgiving bird.
Allison
/ November 16, 2012Thanks for these tips! I just posted a recipe for roast chicken too, although I roasted a whole chicken and didn’t bother to brine it… yours looks great!
makeycakey
/ November 16, 2012Looks delicious – great job on this challenge
Bam's Kitchen
/ November 15, 2012I have brined turkey before but I never understood the chemistry behind that so thanks for clearing that up. Take a wild guess what decided to break down a week before the holidays. Yes my oven! So I am so book marking this recipe as might give your brining method a try followed by cooking my turkey in a wok… oh the dilemma’s of living internationally. If I cut it up like you did, it might just work…. Take care, BAM
ChgoJohn
/ November 15, 2012I’m a big fan of brining, Sawsan. I began a number of years ago when I brined a turkey. That sold me on the process and I do it all of the time now. It is a wonderful way to impart flavor into a roast and to keep it moist during the roasting process. Your post is a great “how to” and will teach even “seasoned briners” like myself a few things. Thank you for taking the time to write such a thorough post.
mjskit
/ November 15, 2012It’s interesting that you have brined pumpkin seeds but not meat. For me it’s the opposite. I brine meat quite often especially pork and poultry, but I’ve never brined anything else. After reading your comment about the almonds, I think it’s time to give that a try. Your chicken does look quite juicy and that is the beauty of brining. We’ll be brining our turkey next week, then smoking it on the grill as we usually do. It’s so good! Another great post and great challenge!
Barbara Bamber | justasmidgen
/ November 15, 2012I’ve been meaning to try brining for some time now. Your description makes perfect sense to me, now, so I feel encouraged to try. This looks quite wonderful and the flavor must be noticeably better! xx
Eha
/ November 15, 2012I absolutely love learning new food ideas – tho’, coming from NE Europe, this is not exactly a new method – just one I have not very much used
! I, too, have some exprerimentation ahead, since I am very much against salinisation of any food: but it will be a facinating, and, hopefully moreicious experiment 
!
chef_d
/ November 15, 2012Wow, the chicken looks so delicious, great job as usual and beautiful pictures. Excellent job!
Urmila @ The Garlic Press
/ November 15, 2012Lovely job! I’m intrigued by your comment about roast pumpkin seeds.
Shelley C
/ November 15, 2012Your brined, roasted chicken looks so delicious – awesome job!! The plating with the potatoes and lemon slices looks so appetizing. Great, great job.
spree
/ November 15, 2012Good instruction Sawsan (once again!) Brining nuts, never ever would have thought of THAT, but it’s something I’ll have to try!
Monkey Queen
/ November 15, 2012Beautiful! What a wonderful photo of a delectable look meal.
SeattleDee
/ November 15, 2012Compliments on your lovely photos and informative post – I’m newly inspired to be more adventurous and try brining nuts and seeds .
Promenade Claire
/ November 15, 2012Fascinating! I like the idea of using the brine for nuts
Anonymous
/ November 14, 2012Very delicious and a challenge successfully completed
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ November 23, 2012Thank you kindly Uru
Kristy
/ November 14, 2012This looks delicious Sawsan! We always brine our turkey at Thanksgiving and it’s just delicious. I don’t know why I’ve never thought to do that with chicken and other meats. It just never really crossed my mind. Now I’m going to have to give this a shot!
yummychunklet
/ November 14, 2012Very delicious! That brine step is new to me, so I’ll have to try it.
Sawsan@ Chef in disguise
/ November 23, 2012It was new to me too but oh so worth the extra step.
It makes meat super juicy and moist!
Jenni
/ November 14, 2012Gorgeous! Your roasted chicken looks so perfect!
Sawsan@ Chef in disguise
/ November 23, 2012Thank you Jenni
Eva Taylor
/ November 14, 2012I’ve resisted brining for health reasons, but I may just have to give in and succumb to this interesting technique. I’ve only brined Salmon for smoking and have enjoyed the results so what has stopped me from trying it on meat (and vegetables), I’m not sure but darn, I really need to get on this band wagon and give it a go. The chicken looks amazing, but to be honest, my eye is on that potato wedge (the one that’s just above the brining recipe).
Sawsan@ Chef in disguise
/ November 23, 2012I have resisted brining forever too Eva but it turns out I have been missing out!
The results are truely amazing! I
Eva Taylor
/ November 23, 2012Thanks Sawsan, it is now on my list of cooking techniques to try soon.
Tisa Jacob
/ November 14, 2012Your chicken looks super moist and yum, Sawsan. Again wonderful set of pictures my friend. You always ace these challenges!
Sawsan@ Chef in disguise
/ November 17, 2012You are always too kind Tisa
thank you for your sweet comment
myninjanaan
/ November 14, 2012I’m so glad you posted this! I was planning on making salmon for dinner tonight and the only thing that bothers me about cooking salmon is the unsightly albumen. I’m going to give this technique a try tonight itself iA
Sawsan@ Chef in disguise
/ November 17, 2012I hope the salmon turned out well. What did you think of the whole experience?
andy
/ November 14, 2012Everything looks amazing! Well done.
Sawsan@ Chef in disguise
/ November 17, 2012Thank you kindly Andy
Tales and Travels of the Tin Man
/ November 14, 2012In all my years of cooking, I have never brined anything. You have inspired me to try this. The end product looks marvelous!
Sawsan@ Chef in disguise
/ November 17, 2012This was my first time brining meat too and I have to tell you it is really worth the extra time and steps
sallybr
/ November 14, 2012I am very fond of brining, and use it even on pork tederloin sometimes – I like the way it makes the meat moist and tender, particularly if I’m going to grill it at high temperatures.
I’ve been meaning to use your brine in seeds, as I remember from one of your posts about it – we do have two huge pumpkins waiting for my beloved husband to open them and roast the seeds…
great post as usual!
Sawsan@ Chef in disguise
/ November 16, 2012Thank you Sally
Brining meat is totally new to me. I always avoided it because somehow I thought the meat will become salty. I was pleasantly surprised
Looking forward to hearing your openion of the brined pumpkin seeds
Flavors of the Sun
/ November 14, 2012There is no doubt about it: brining makes for moist birds. But I have never seen a recipe for brined vegetables. Thanks for sharing this one–and all the other interesting information, Sawsan.
Sawsan@ Chef in disguise
/ November 16, 2012I have never brined vegetables either Victoria and found that really interesting
sweetlab
/ November 14, 2012This was a very informative lesson about brining. Just in time for Thanksgiving! Now I will know what to do with that Thanksgiving turkey!
Sawsan@ Chef in disguise
/ November 16, 2012I am glad you found this informative
saffronandhoney
/ November 14, 2012Looks fantastic! Classic, but with so many great ideas for punched up flavors.
Sawsan@ Chef in disguise
/ November 16, 2012Glad you liked it
Cher
/ November 14, 2012I have never heard of brining pumpkin seeds before – that is a very interesting idea.
You chicken and roasted potatoes are perfect.
Sawsan@ Chef in disguise
/ November 14, 2012Thank you Cher, you should give brining the seeds a go. this way you get the salt inside the seeds and they taste amazing
Audax Artifex
/ November 14, 2012I have to say that your chicken and vegetables are beautiful to behold and you did three different dishes (chicken, vegetables and nuts) to boot. Wonderful results. Thank you for participating in this challenge. Cheers from Audax in Sydney.
Sawsan@ Chef in disguise
/ November 14, 2012Thank you so much for a wonderful challenge Audax. As with all your challenges, I learn so much and really enjoy the experiments
Sarvani
/ November 14, 2012This is really interesting.. tp be honest ..I had no clue about brining!! I do have concerns that doesnt the brining make the meat a bit too salty.. but like you say a litltle sugar takes care of that!!! Gotta say this though.. that chicken looks so juicy and moist.. okay.. I think its time I head for lunch!!
Sawsan@ Chef in disguise
/ November 14, 2012I too have never tried brining meat Sarvani,I too was worried about the chicken becoming too salty but it was not. It was just right. If you are worried, you can try brining it for one hour only and see how you like it