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I had alot of fun with the cookie AskPoal and thought I would ask a similar question. Lately i've made progress with cooking chicken breast in the oven by soaking it in salt water over night. There's fancier marinades and stuff but if i'm in a hurry, salt water has become my go to. I only have an oven/stove top to cook with. I cook home made meals for my fiance, kid and roomates everyday so i constantly have food on the mind.

Does anyone have a hobby of smoking or cooking meat? Now would be the time to show off a little of what you know!

I had alot of fun with the cookie AskPoal and thought I would ask a similar question. Lately i've made progress with cooking chicken breast in the oven by soaking it in salt water over night. There's fancier marinades and stuff but if i'm in a hurry, salt water has become my go to. I only have an oven/stove top to cook with. I cook home made meals for my fiance, kid and roomates everyday so i constantly have food on the mind. Does anyone have a hobby of smoking or cooking meat? Now would be the time to show off a little of what you know!

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[–] • 4 pts

Brining chicken or a turkey in that way makes a ton of difference when you cook it.

[–] [deleted] • 1 pt

I've only just heard of brining. I saw something about a wet brine and boiling water, but didnt look into it yet. I just soak it in the fridge overnight, i dont cook it at all. Is that considered brining?

[–] • 3 pts

Yes. Soaking it in the salt water is the brining process. After that, any way that you cook it will make it taste better than if you hadn't brined it. You can also experiment with adding different things to the brine too like garlic cloves, oranges or lemons and different herbs. You can do that with a whole turkey for Thanksgiving or whatever and it makes a huge difference there also. Since salt curing is a thing for all meats and fish type stuff I wonder if it would work for everything? I am sure there is some kind of crazy chemistry science behind it all.

[–] [deleted] • 1 pt

mmm that makes sense. Man my turkeys have sucked, i'll definitely brine the whole bird this year if i'm in charge of a bird! we have a keylime tree and an orange tree that produces small tart oranges (or sweet if we wait till the very end of the season to harvest). Would it be better to put a whole slice of keylime/orange in there or should i peel that top layer and only use that?