So, this is a cartoon line. Obviously, it's not specific bacteria. But the thing is none of these things really multiply above 131-ish. So holding food at 140 is actually safer than brine . Jeff Potter: Yep.
So then basically, the method we use at Belles is called a flour hydration method. We brine the chicken. Then we flour it one time.
Tell me the real story. You brine them. You talk to them in Mandarin. What do you do?
Similarly a small batch like this, you can imagine what it would be like if I were to do a full batch. And so with the brine , it's merely combining sugar, water, and distilled white vinegar. I don't use fancy vinegars, because fancy vinegars, like champagne vinegars are not what Vietnamese cooks use.
In my case, it's caves, and rock overhangs, and things like that. and appear to be brine -- or not.
It's "sour plum" in English, but it's actually in an apricot family. And you brine it. You salt them. And then, the brine comes up.
And then just a little bit of lemon that we'll toss with this. So just salt brine , which leaches out tannins, starts to sour them and ferment them a little bit.
And then just a little bit of lemon that we'll toss with this. It's the brine that we put over it.
For me, the most important thing about having your turkey come out moist, which I think everybody-- that's kind of their biggest thing, like it's always so dry-- is to brine it. You know, put it in a salt, sugar mixture.
Yes. Yeah. Yeah, it's same breed. Would you ever brine this?
Yes. Yeah. Yeah, it's same breed. I wouldn't brine it, just because it would ruin your crackling.
Yes. Yeah. Yeah, it's same breed. You could definitely brine it.
Yes. Yeah. Yeah, it's same breed. You can definitely injection brine something like this.
The salt from the outside goes to the inside to create equilibrium. So when you brine , you're using a very old scientific concept of equilibrium. And what happens is the chicken or the turkey soaks up water, and if there was no brine , there was no salt, that
You're recording this? We are. There was a brine turkey.
distinction that I wrote thousands of lines of code to write the cookbook, 'cause we used lots of computer simulations to understand things like heat conductivity, like the diffusion of a brine . If you brine a meat, that's also run by a diffusion equation. So, tons of code were written to write this book and here's some of the equations. Here's another example of things. Suppose you've got a barbecue. Well, as you move away from the hot surface, the heat falls down, right? And if you move far enough away, there's hardly any heat at all.
bone you need protection and a brine is a great way to protect poultry you drop it in your brine let it soak eight hours liquid with a high high salt content the Brian I suggest using is Apple Juice Salt garlic powder honey dark brown sugar soy sauce and fresh lemon
So I can replace the sort of leaden dumplings with beautiful, pillowy, gnocchi. And do a brined chicken breast on top of stewed chicken with beautiful clean vegetables around it and sort of reinterpret and re-envision that food. Everybody's like, "do you do comfort food?" I do comforting food.
So take king oyster mushrooms, which have these kind of thick, meaty stems. And you tenderize them in a brine . So that's a salty solution, and so it makes them less kind of tough and mushroom-like and a little bit softer and melt in your mouth texture.
And they could either be salt brine fermented pickles, or vinegar based pickles.
And you're going to hit it with your brine . And once you hit it with your brine , then you're going to allow the vegetable to suck it up. When you eat a pickle, and it's kind of like, it's just not picking up the flavor of the brine , it just tastes like a vegetable that's been marinated,
And so once that we get there, we just pour it over. Sometimes you may have extra pickling brine . And then you can use it for another batch.
But it acts as a brine or a marinade, which is awesome because normally, when we grew up going to culinary school,
And then just a little bit of lemon that we'll toss with this. And then we pour a completely unsalted brine over it again to kind of dilute it.
That's called osmosis. Diffusion. But if you're going to brine a turkey next week, there's a little osmosis there. Salt. You put salt on the outside of a turkey, or in a brine , and that's diffusion.
You fill the jar with some brine or water or something, and then heat-treat the jar.
These tomatoes-- they are pasteurized in brine .
So one thing people do is they brine it.
off your own chicken but what we do is when again when you remove the skin when you re remove the bone you need protection and a brine is a great way to protect poultry you drop it in your brine let it soak eight hours liquid with a high high salt content the
In Scandinavia more often they're brined .
When you pickle, you want to remove some of that moisture so then it's sort of then a little sponge. And you're going to hit it with your brine . And once you hit it with your brine , then you're going to allow the vegetable to suck it up.
So it's lost some of its oomph, but still-- oh, let's put it all in. And so it's a little bit harder to get the brine up.
So we shave the cabbage, which opens up the cell walls, and that allows us to just dry salt it. So there's a couple different ways that you can brine ferment vegetables. There's many different ways.
And then just a little bit of lemon that we'll toss with this. So the first brining of it is a supersaturated brine , which is like 28 ounces of salt per gallon of water, which
And then just a little bit of lemon that we'll toss with this. So we'll pickle all the turnips and brine ferment them for a couple weeks.
heat we're just talking about five or six minutes on each side it comes off we dip it in the white sauce and we serve it to our guests that's easy that's a brine chicken with white sauce and I believe we might be serving that today at the uh at the cafeteria so so we'll see how Chef does
It's weird because the Fahrenheit temperature scale is based on boiling points of brine and weird things like that, whereas the Celsius one is
have honey I have rice vinegar I can make a nice little brine know brine my
You marinate things, or you brine things in order to make them flavorful.
When I started cooking, it was all about French, Chinese, and Italian food. like you don't tent, you don't brine and stuff.
These are apples, by the way, that are going in. We dry salt, and we also brine ferment. So by dry salting it-- sorry, I don't have a radar on this thing-- --we can extract the liquid from the vegetables
Yes. Yeah. Yeah, it's same breed. We'll take those chops, and we'll brine them with a hard cider, and sugar, and salt brine .
Yes. Yeah. Yeah, it's same breed. If you can't get a hold of a middle and you want to brine your loin, you can always buy loin with on belly, brine the loin, brine
So, this is a cartoon line. Obviously, it's not specific bacteria. But the thing is none of these things really multiply above 131-ish. So holding food at 140 is actually safer than You'll come back a day later to an amazing turkey leg that's perfectly brined and everything.
But it just has a really brighter and slightly more acidic flavor than other distilled vinegars. So when you are making this food at home, taste the brine is what you want to do. Taste anything that you haven't put, like raw meat into.
And you brine it. You salt them. And then, the brine comes up. Then, you dry them outside three days.
He took the idea of the turkey, where people have so many thoughts about turkey, and I loved you said, everyone from an expert to your son has said, you need to brine the turkey. And he's like, no, you don't.
What did you just dump in? There is sauerkraut that we just dumped in, with some of the brine left on it. And the sauerkraut that we make at the restaurant is just cabbage, salt, and that's it.
And then just a little bit of lemon that we'll toss with this. But the pickled walnuts, we take them and we basically brine ferment them for about a month.
back into the bowl there. And then you've got your brine .