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Possible to brine AND tenderize (with buttermilk) chicken?

 
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Howard



Joined: 21 Nov 2005
Posts: 64

PostPosted: Sun Apr 29, 2007 4:55 am    Post subject: Possible to brine AND tenderize (with buttermilk) chicken? Reply with quote

Just wondering... you know, for that double-shot of goodness.
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Michael Chu



Joined: 10 May 2005
Posts: 1606
Location: Austin, TX (USA)

PostPosted: Sun Apr 29, 2007 5:24 pm    Post subject: Reply with quote

Do you mean brine and tenderize with a salt dissolved in buttermilk or brine first then marinade in buttermilk?
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Howard



Joined: 21 Nov 2005
Posts: 64

PostPosted: Mon Apr 30, 2007 4:07 am    Post subject: Reply with quote

Michael Chu wrote:
Do you mean brine and tenderize with a salt dissolved in buttermilk or brine first then marinade in buttermilk?

I was thinking of a two-step process with the brine first, followed with the soak in buttermilk. Although a salted buttermilk may save time...
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SirSpice



Joined: 04 Dec 2006
Posts: 95

PostPosted: Mon Apr 30, 2007 5:25 am    Post subject: Reply with quote

I somehow doubt that will make it taste better.
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Michael Chu



Joined: 10 May 2005
Posts: 1606
Location: Austin, TX (USA)

PostPosted: Mon Apr 30, 2007 6:17 am    Post subject: Reply with quote

It will depend on how long the brining/marinating stages were. Too long or too much salt and you're chicken will taste pretty salty. I typically add a little salt to my buttermilk and let it soak for two days or so. Most people do a shorter soak, so more salt could be used - but anywhere in the 1/4 cup per gallon region would probably not be advised except for maximum 2 hour brines.
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Howard



Joined: 21 Nov 2005
Posts: 64

PostPosted: Tue May 01, 2007 2:43 am    Post subject: Reply with quote

What about separate stages of brine and buttermilk? e.g. brine until the desired level of saltiness is reached, and then a soak in buttermilk.

Come to think of it, is there sufficient water in the buttermilk to "infuse" the chicken if it were salted?
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Michael Chu



Joined: 10 May 2005
Posts: 1606
Location: Austin, TX (USA)

PostPosted: Tue May 01, 2007 3:15 am    Post subject: Reply with quote

Yeah, that should work. I'd go easy on the brining stage thoguh because the buttermilk will add a lot of flavor.
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