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Brining with hydrocolloids


kostbill
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I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.

 

I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.

 

However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.

 

I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.

I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.

Any ideas?

Thanks.

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4 hours ago, Mjx said:

Not clear why you'd want to use a hydrocolloid, but I suspect you will get equally good, if not better, results if you just do a dry rub with salt  and perhaps a some herbs/spices for a couple of hours.

 

AKA : seasoning!  But still important to start with a good chicken. Poulet Bresse, or something similar (since those are not that easy to find).

Edited by weinoo (log)

Mitch Weinstein aka "weinoo"

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