Food/prep people ahoy!

[mousme]

I've been hearing confusing things about brining one's food, especially poultry (something about conserving moisture in chicken).

Is this advisable? When should one brine one's food, if ever? What does it do? Stupid question of the day: doesn't it make the food taste awfully salty?

Buh?

Anyone? Bueller?

Comments

[curtana.livejournal.com]

I've brined chicken once. I found it did keep it very moist, but the skin didn't ever crisp (boo). It did taste a little bit more salty than usual, but not unpleasantly so - basically just a "you won't need to put on any salt at the table" kind of salty.