How to Brine a chicken

Works great as a brine for any type of meat before grilling, smoking, or baking.

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

#my first recipe #ramadan specialKeep all the utensils used for cooking free of water and so ur pickle won't be spoiled faster.

This brine will make your turkey extra moist. We tried the brining method a few years ago and haven’t looked back.The brine recipe is enough for a 16-24 pound turkey. I will be brining 16 pounds of turkey breast. The recipe is courtesy of Kikkoman soy sauce. The difficult part of this recipe is finding refrigerator space. I will add picture when I get the turkey in the brine.

this is great when ur low on groceries lol hope u enjoy!!

Very easy and u can add or switch up ingredients to ur taste

My oldest son doesn't like fat, and will only eat chicken breast tenders when making fried chicken. He loves KFC's crispy chicken, and asked me to make it! It turned out a bit different, but my son also likes these ones, and said they are delicious!He always requests that I make this when his friends come over now.The batter won't stick if it is watery, and will clump up if it is too thick, so adjust the amount of water as necessary.It should stick well when the meat is rolled in it. Stick it on by hand if it doesn't hold. The batter will stick well by coating the chicken tenders in tempura flour. Add the bread crumbs right before frying. Recipe by moj

This brine will infuse a delicious flavor in your turkey. It's really easy to make and is well worth it. Don't forget that your turkey roast is as good as your brine!

This is a fairly classic paté brisée used for pie crusts, galettes, foldovers etc. I don't add sugar when making a savory recipe. Remember, what makes this crust so delicate and flaky, is preventing the gluten from being over-worked, so when you are rolling it out, you really want to be mindful and not roll it into oblivion. You'll notice chunks of butter throughout when rolling it out, don't worry about that at all. That also helps create the lightness and flakey consistency.I often do an ice water and egg wash to brush across the exposed surface for a nice, sort of glossy finish. It makes a great glue as well, when piecing things together.

There was a sale on chicken leg quarters at our local supermarket so I now have an abundance to experient upon. My hubby wanted to smoke some chicken for the 4th so I figured it was the perfect time to create a new brine. Brines are similar to marinades, but it is the high salt content that helps pull in the flavors and moisture so the rinsing and drying steps are extremely important to the process.

All pantry ingredients...perfect for those nights when you forget you were supposed to cook dinner.

I !! ate/drink !!a very testy cool desert named faluda, which is partly drinkable & partly had to eat. Basically it was made with rose syrup & quiet complicated with loads of ingredients. So I made my version of easy one. Surprisingly, mine was not any less testy. So shared here.

Let's back to basics! Leaning a proper Japanese rice recipe helps your Japanese foods more authentic!#rice #basic

extremely moist chicken and delicious crispy skin! simple and very affordable :D

I call this the magic drink cause it helps for so much i use it for my asthma but it also helps with weightloss with allergies and heartburn acid reflux, balance is the pH balance in the body, relieves inflammation arthritis helps prevent breakouts I'm so much more the list goes on. #weightloss #acv

I used to make it when I was too bored to cook a whole mealIts a great option if u have kids in ur guestlistIt goes well with kids.. u jus need to adjust the amount of spices and ur ready to serve ur kids a healthy meal full of colorful veggies

Because of how the chicken appears in the pan, my family calls this "floating chicken."The chicken will cook in residual heat once it's removed from heat and sitting in the broth, which results in a tender and moist finish. If you boil the chicken the night before, you'll have moist boiled chicken by the next morning.I usually skim the scum off the water and serve the clear broth in cooking and in soups. Recipe by Ogunyanko

I used New Zealand minced meat .Got vitamin I in spinach , mushroom D the lamb meat in cheddar chees.492 calories in 1 cup of sour cream than heavy cream.1 Tbs pasta water or 1 Tbs milk to mix

Me and my siblings used to order this meal from a nearby restaurant back in the days when we're young. Now that we've moved we had to do it ourselves to enjoy the bursting flavors :D

Karaage is popular with everyone here in Japan. I'm raising 3 young boys, so this is a must-have item on my menu!I had been continually thinking about how to make them more delicious, and eventually this became our house's best-reviewed dish.From the prep work to the ingredients and frying, if you follow the instructions here, you'll successfully end up with soft and juicy chicken. The dredging helps to keep the meat moist and flavorful, making these delicious even when eaten cold.Since you only need to add the ingredients to a bag, this is can be made very simply. Clean up is also a breeze. Recipe by Yukijirushi

I use this recipe after the weekend and when I've over done it on the processed foods. helps to lessen bloat and water retention.

I wanted to establish a diet routine and save money, so I used the chicken breast in the freezer to make a hearty dish.All you have to do is prepare the meat, sauce, then fry up the meat.These are also delicious cold. In fact, they might even be tastier at room temperature. Recipe by Eiyoushi Kanaemon

I saw a method for making pan-pasta in a magazine. I adapted it when I got the inspiration to turn the heat off and cover the pan with a lid, to save on energy costs! I also save on water usage since I always used to run cold water in the sink to prevent it from getting damaged after draining the pasta water into it.if you're cooking Japanese style pasta, try adding dashi stock to the cooking water. If you're making tomato pasta reduce the amount of water and add canned tomatoes instead to flavor the pasta. (See one of the referred to recipes.) If you want to add garlic or cook vegetables, stir fry them before step 1, or just simmer them with the pasta. For 1 serving. Recipe by Nekozame

U can substitute seafood out w other meats like smoked sausage or chicken if seafood isn't ur thing. Will be just as awesome!! We make a lot of soups, stews, and gumbo type dishes here using whatever meat and it all works!! U can even use other seafood meats, i.e. crabs, scallops, possibilities are endless so please personalize and make this dish ur own :-D

Middle eastern dish, popular in Lebanon 🇱🇧 and Syria. It’s usually cooked with lamb meat but I didn’t have any in the fridge so I cooked it with chicken 🐓 #chicken #yogurt #lebanese #middleeastern

The gritty feel of the sand in clams is quite unpleasant. Let's eat tastier clams by completely removing the sand and the slime!The Manila clams are sensitive to fresh water and heat, so be careful. It will also weaken if the salt concentration is too low.The salt concentration in sea water is about 3%, so you can mix 30 g of salt to 1 liter of water.A dead clam could contaminate the water and kill the entire batch, so discard promptly. Recipe by Cooking S Papa

I didn't want to buy rice paper to make a small amount of fresh spring rolls, so I tried making my own and it turned out to be great. The spring roll wrappers dry out quickly, so place a wet paper towel on top, and keep them covered with plastic wrap. Keep them like that until meal time. When they get dry a little bit, you can just soak them in water, and then they'll become moist and soft again!When you are removing the rice paper from the plastic wrap, even if the edges start to rip, don't panic and do it slowly while holding it. Once even a little bit comes off, it will be easier to remove. The side touching the plastic wrap is sticky, so place the filling on that side as soon as you remove it from the plastic wrap. It becomes easy when you get used to it. For 1 paper. Recipe by mini

This brine was enough for a 21 and 13 lb turkey to fit in big steamer pot

I love homemade yakitori, but I hate the smoke filling the house after making them. I use a frying pan to resolve this problem. Marinate the chicken with sake first to make it tender even after sautéing in a frying pan. My yakitori sauceis also homemade, of course.Marinating chicken in sake makes it very tender, so marinate it for at least 30 minutes. Remove the excess fat when sautéing the chicken with kitchen paper and you will have lighter chicken. Grilling a whole piece of chicken thigh and cutting into bite-sized pieces is another option to make tasty chicken yakitori. Recipe by Heartful Kitchen Rei

When I used to microwave potatoes, even if I turned them over midway through cooking, they'd still have dry areas or watery areas. So I added some water to steam them.Be careful not to burn yourself!When microwaving, make sure the water doesn't evaporate. Recipe by Tokurai