Brine vs Marinade
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Ever wondered if there's a big difference between brining your chicken in salt versus using a store-bought marinade? We're putting these two methods to the test! In this recipe, we'll compare the outcomes, showing you how each technique affects the juiciness and flavor of chicken breasts. It's an engaging experiment that promises tasty results, perfect for your next meal.
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So can we brine it over night, then marinade it 6 hours before cooking it and put the same spices?
Brining it for 3 hrs in Salt water
1st hour chicken releases all its juices
After 3 hours chicken observes all the water & gets juicer
@@ravurisumanth9305 'observes' or 'absorbs' ?
I'll always go for brining over marinade. all the recipes taste lot better with brining. and I always brine for overnight. btw nice videos sir, have been binge watching all your videos.
Thats due to the chicken soaking up all the water/brine...juicier chicken, however you sacrifice the gamey flavour, which at this point, the majority of people don't like anyway
I think the problem was that you didn't add much seasoning to the marinated chicken; marinating serves the purpose of improving consistency primarily, and enhancing flavor secondarily. If you were to marinade the chicken with your seasoning of choice, then apply that same seasoning again before grilling it, you would achieve the flavorful results we all desperately desire! Such is the path of the chef... trial and error.
You should use the same marinade on the brined chicken so it would have the same flavours.
I learnt from a chef that once you've brined chicken breast you should rest it for 2-4 hours
I always marinate my chicken with a Knorr chicken stock cube seasoning paste plus other flavours.
So:
Salt brine: better seasoning throughout
Marinade: more bland, but jucier
Why not both?
This is exactly what I was looking for. Thank you sir
Glad it helped, I appreciate you watching and commenting
Thanks, Mike! Great stuff! Happy Easter to you and your Fam! Gonna do my first leg o' lamb on Rec Tec tomorrow.
Thanks so much for the support Dave. Hope the leg o lamb turned out delicious.
I think its much better you still use the same ingredients (same in marinade) after you brine. So that we can compare exactly which is the best tasty chicken even the same flavor.
Thanks for the suggestion.
I like to use a dry brine on chicken. It doesn’t break down the protein as much. Marinades definitely have their time and place too
Thanks for watching and sharing Doug.
My Lawry's Herb and Garlic marinade says 15 minute marinade but, I run em overnight. Next day pat em dry and rub with whatever I'm in the mood for. Cook them indirect on my Weber kettle charcoal grill to 165. Always juicy! Leftovers make great sandwiches for the work week.
Sounds great! Thanks for watching and contributing.
Try coating the chicken with oil then seasoning it after your brine. Meat is like steel, a thin coat of oil is always best regardless what directions or recipes say.
Thanks for sharing my friend.
Please explain the purpose of that thin coat of oil.
you should have used the same flavorin as the marinade imho. i love your video and planning to wath more
Another great video. Thanks Mike, I think I'll try your exact experiment but I think I'll go with the Marinade one as it looks juicy and I don't like dry chicken.
Let me know how it goes, I love getting feedback. Thanks for watching David.
Just use other chicken parts and you'll be fine
Just came across your channel, great stuff Mike keep em comin!!!
Another great video. You should have put "PIT HAPPENS" on one of each of the "Brine vs Marinade" and left one of each without the TEXAS PIT BBQ RUB! Maybe the Marinade would have had more flavor.
recently ‘discovered’ your site,,and once commented on something for you to try, so I really like your stuff, so made a YT FILE , like 120 others yeah, very varied interests , be well, cheers from NJ
Super awesome to have you in the Backyard. I really appreciate you support. Cheers
Perhaps, creating a brine to marinate overnight with pineapple juice, spices and salt would be most advantageous?
I would be interesting however I'm worried the meat would be pudding in the morning. Its very strong. Thanks for watching.
If the brine has a salt concentration above .9%, as brines are often higher, the bromelain in the pineapple juice will precipitate out becoming ineffective.
@@ZacharyVered Wow. Deep knowledge.
@@ZacharyVeredPlease share your preferred method in detail.
I agree. Marinades are better. The trendiness of brining won't last. Plus, a lot of people must watch their salt intake because of high blood pressure. I'm subscribing to your channel now.
Couple things to keep in mind. One, brining helps retain moisture. While, marinades, help deliver more flavor. Technically, you may do both! Brine then marinade!
Awesome feedback D Smith, thank you for contributing.
What if you had added the moisture magic to the marinade? Do you think it was moreso the salt that had the effect, or the Sodium Phosphate in the moisture magic that assisted in retaining moisture and flavor?
a good right-timed brine is a king but a great marinade can follow.
osmosis does a great job of brining your chicken but how long well pretty short just a few hours at most the marinate you make must be without salt the chicken is brined for best results leave it overnight hammering the breast meat will increase the taste of punch lots of holes in it then the juiciness I would suggest a slow cook at low temperature for a long time for hours at 70 to 75 Celcius to pasteurize the breast and flash fry it in oil for minutes and the results are amazing!
it won't be as good as low temp smoking of chicken breast which can take 6 to 8 hours at about 65-celsius which is mindblowing! even more if brined marinated or both!
perfect
Thank You for watching and commenting.
But doesn't the marinade contain salt as well which penetrates the chicken ?
The more apt comparison would be brining vs acid solution bath ( say vinegar).
Good input. Thanks for watching and commenting.
My favorite way is to dry brine it. Ight seems to work best for me and chicken always comes out so tender and juicy. Even the leftovers after a couple days in the fridge. I've tried marinades and wet brine also and I've cooked in smoker, grill, Dutch oven. The dry brine is the wagy to go IMO.
Thanks for the input Frank and I appreciate you watching.
I'm coming to the same conclusion. Dry brine does the job.
How do you add flavour, like herbs ?
You said both were juicy. Was the brine better?
Cant we just do both at the same time
If you pay attention to your salt content in the Marinade, yes. No problem but you have to have enough salt content to equal the brine....which is very high is salt. Any other ideas here?
Thanks for doing that experiment Mike. That answered a question & saved me the time to do it. Smoke on.
Your welcome and I really appreciate your continued support Jay. It really means a lot.
Good
So which one is better??
Brines and Marinades serve different purposes. How would an overnight brined 4hr marinaded chicken breast taste?
Yes i want to learn that too!
He is basically saying he would brine the chicken for a longer time to achieve the juiceness. The flavor of the chicken was better with the brine. Brineing longer around 12 to 24 hours would achieve this.
Looked delish. Brining chicken wings right now for tomorrow.
Hope they turned out great. Thanks for watching.
@@DelmarvaBackyard they were yummy.😋
Wondered this myself. Nice video.
Thanks for the support.
What is in this “moisture magic” bottle that you tossed into the brine? Is it, in itself a marinade of sorts?
Something I bought from Kosmo Q's however I've never really had good results with it to be honest.
Nice job Mike. Of course you did not overcook the breasts, which is another key to moist and juicy chicken.
Dry chicken breast is probably the most common mistake because we have to take the temp up so high. Theres a very small window for juicy chicken breast. Thanks for watching and commenting.
@@DelmarvaBackyardCan you please suggest the time and temperature I should set the home electric oven to cook those chicken breasts ?
It would have been really great to know what the heck you put in it like the moisture magic thing
Its a bought item. Just looks up the ingredients for moisture magic.
Excellent test. Please check you cutting board, it looked like it was cracked. Can retain bacteria. Thanks for the great video's.
Thanks for the heads up and I appreciate you watching.
Did u do any experiment on first brining the chicken n then marinading, so that u would get the best of the two?
No but thats a great idea. Thanks for watching and commenting.
Chicken should be brined around 6 hours max. Otherwise it will break down too much and get dry.
Great video!
Is your countertop madura gold?
Sorry Bruce, I have no idea. We picked it out when we built the house but that's been 5 or so years ago.
La carne marinada ya se ve cosida por el agente ácido vs brining
Thanks for contributing and watching.
Where can I get that meat thermometer
Watched 15 second before I will comment that brining wins all day long. I will now see if you reach the same conclusion.
I guess we will have to disagree on this.
lol
Why don’t do both ????
Together that is
can i brine the chicken dn after brine marinade before i cook???
why boil the water?
So the 4 ingredients become a solution
Pull the chicken breasts off at 155 F because the temp will rise 5-10 degrees and you will have juicier chicken than you did in this video.
The salt brine definitely looks WAY juicier.
Ever try poking tons of holes in it, and slow cooking?
Absolutely... it works pretty good. Thanks for commenting.
Two tips for cooking chicken breast I learned recently myself that’ll give you a much juicier breast. First pound out the breast before cooking so it’s an even thickness so it cooks faster and more evenly. Second, cook it until it’s 155 degrees. Carry over generally will take it to close 160 which is more than enough to kill all bacteria. 165 will always dry out your breast.
Thanks for the input JP, I'm a little nervous about stopping chicken at 155F. Ten degrees is a lot of carry over. I usually see 4-6 degrees. Chicken can carry some very serious food born illness.
you need to butterfly the chicken
Do u butterfly your steak too?
i use my grill for almost everything ( healthy option ) but i never use it for chicken breast your almost ASKING for dry flavorless meat
How do you cook chicken breast ?
Posted this late at night
🙂
I've heard marinades dont do much, would be nice to compare these to just raw chicken without tenderizing.
Thats maybe cuz they dont properly marinade, making a juicy, flavored, tender meat is always the best option, some meat has its own great umami when cooked, and marinate it is unnecessary tho.
I marinade for at least 12 hours. Then before grilling the meat I leave it out in room temp for about an hour. An I can tell you there's a difference in flavour and tenderness.
Everything but the sugar 👎
Whatever works for you. Thanks for watching and commenting.