Most poultry brine recipes call for 2-4 quarts of water. I've never actually tried a brine with that much volume because I don't really have any convenient containers or refrigerator space. Does it matter if I just cut the brine recipe down by 75%? Should I cut ALL of the ingredients (water, salt, sugar) by 75%? It seems like it'd make more sense to cut the water by 75% but only cut the salt/sugar by 50% or so. I usually only do a few breasts of chicken at a time, anyway.
Submitted February 28, 2015 at 11:32PM by DyslexicHobo http://ift.tt/1wxFhY0 food
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