WET HEAT COOKING METHODS RECIPES

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HOW TO BRINE CHICKEN BREASTS (WET OR DRY) | FINDING TIME ...



How To Brine Chicken Breasts (Wet or Dry) | finding time ... image

Brining is a super simple technique that will help your chicken breasts (or other cuts) be flavorful and moist, a crazy easy dinner. Here are both wet brine and dry brine techniques.

Provided by FINDINGTIMEFORCOOKING.COM

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Chicken breasts (or other cut)
Olive oil, other spices for cooking
For wet brine
Table salt (see notes)
Water
For dry brine
Salt (I prefer sea salt or pint Himalayan salt)

Steps:

  • If wet brining: Fill an appropriate-sized bowl with water and add the salt.  Using a spoon (or your hand, like I do), stir the salt in til it's mostly dissolved.  Make sure your chicken breasts are roughly even thickness (helps with the grilling or baking), then put them in the water. Once you're ready to cook them, pat the chicken dry with paper towels.  
  • For dry brining: Get a plate out and grind or sprinkle salt across it.  Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well.  Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.  You can also let it rest uncovered in the fridge overnight as well, particularly if you're cooking skin-on chicken and want crispy skin.
  • From here, it depends on how you're planning to use the chicken.  You can season, bake, grill, saute, whatever.  If you're grilling, put them on a plate and coat them with some olive oil, then sprinkle or pat on whichever spices or rub you're using.  
  • Grill on medium (350-450 F on my gas grill) for 3-4 minutes on each side, and then start checking with a digital thermometer.  Chicken breasts need to be between 145 F and 165 F...I go more like 150F to be safe, but if you're really paranoid you can go higher.  Let them sit for 5 minutes or so on a plate before cutting in, to let the juices settle and keep them moist.

SUSHI RICE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Sushi rice recipe - Recipes and cooking tips - BBC Good Food image

Learn how to make perfect sushi rice with this simple step-by-step recipe. Make a batch and craft your own sushi selection platter for entertaining

Provided by Yuki Gomi

Categories     Side dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 3

120ml rice vinegar or brown rice vinegar
3tbsp sugar seasoning, to taste (optional)
450g Japanese rice (3 Japanese cups)

Steps:

  • To make the rice, first wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 540ml water.
  • Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, put the lid on, reduce the heat and simmer for 8 -9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.
  • While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
  • Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
  • If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.

Nutrition Facts : Calories 432 calories, FatContent 1 grams fat, CarbohydrateContent 99 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 3.7 milligram of sodium

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