Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

600

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!

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (36).
[–] [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?

[–] • 2 pts

I think cut it and put it all in but not 100%

[–] [deleted] • 0 pt

perhaps ill look up some recipes later, i'm sure one of them has got it figured out. i know in the past i've tried random marinades i make off the top of my head that were pretty good, but i know i've screwed some up by putting the whole citrus wheel in there. wherever it was on the meat left a very bitter taste overall, and that one spot especially

[–] • 1 pt

Oh yeah.. I think it is just for the brine only. I have done that putting a garlic clove inside of meat before. I didn't care for it.