CONCEPT 12: SALT MAKES MEAT JUICY AND SKIN CRISP Flashcards
What happens when you dry brine meat?
The moisture is initially drawn out to dissolve the super concentrated brine and restore balance. However, after time the salt is pulled back into the protein causing it to break down tissue and eventually pull the animals own juices back inside.
What benefit is gained through a dry brine?
Surface moisture is eventually pulled back into the protein so you’re left with a greater capacity for browning.
Which salt clumps, kosher or table?
Table
Which contains more salt, Diamond Crystal or Morton kosher salt?
Because of its more open crystal structure, Diamond Crystal is less.
Is it better to apply salt to skin or underneath? Why?
Because the skin is very high in water-impenetrable fat we’ve found that it is most effective to apply the salt underneath the skin and in direct contact with the meat.
When salting turkey, what time frame is the best for dry brine?
If it sits for 12 hours, the result is a salty crust and bland inner meat. 72 or even 96 hours causes overly salty bird with jerky like appearance. 24 to 48 hours are the perfect compromise: most meat ends up nicely seasoned and pretty moist.
Why would you brush away excess salt after a dry brine?
Avoid salty pockets.
How do you use ice to help a temperature gap between the breast and thighs?
Place iced Zipperlock-bags in a roasting pan, large cavity and neck area to lower the starting temperature. Turkey will be placed breast side down.
How many times should you flip a turkey in the oven?
One
When a chicken label read”contains up to 4% retained water” what does that mean?
Soon after slaughtering, most supermarket birds are submerged in a 34 degree chlorinated bath.
What makes poultry from Bell & Evans so much better than generic brands?
Soon after slaughter, birds are air-chilled in order too cool to a safe temperature.
Why are the chlorinated baths so counterproductive?
USDA’s research service sates that chickens can absorb up to 12% of this additional moisture; the amount drops to 4% by the time they are sold.
What can you use to help crisp up chicken skin? How?
Baking powder is composed of an alkali and mild acids. The alkali in this case is baking soda, and more than half of the acids present are formulated to be released when heated. Before cooking, baking powder acts as a mild alkali, prodding some of the proteins and fat in chicken to break down, as well as speed up dehydration of the skin. The combo of more alkaline environment and weakened protein and fat accelerates Maillard reaction during roasting for crispier more flavorful skin.
What is an alkali?
A chemical compound that generates hydroxide ions when dissolved in water.
What is the ratio of baking powder to salt?
1.5 teaspoons of salt to 1 teaspoon of baking powder.
Why would you punch holes in chicken skin before roasting?
Soggy chicken skin is ofter caused by poorly rendered fat, which accumulates under the skin with nowhere to go. Poking holes in the skin, especially yellow fat pockets, helps mitigate this issue.
When making beer chicken what size can is best?
16oz will help vertically support chicken.
What’s in a beer can that is thought to be unsafe?
The epoxy that contains bisephenol A (BPA), which some studies have linked to cancer and other harmful health effects.
KITCHEN TEST: Vertical Roaster and Beer Can
Two chickens were cooked with 6oz of beer, ground up to make homogenous sample and sent to a lab. Both had a BPA that measured less than 20 micrograms per kilogram.
How much BPA exposure is safe according to the FDA?
50 micrograms per kilogram of body weight. That’s 3,400 micrograms per day for a 150-pound-person.
Is it better to apply a glaze toward the beginning or end?
Most recipes call for a watery glaze to apply toward the beginning but reducing it and adding at the end will save the skin’s crispiness and flavor.
How do you thicken the glaze?
Reduce or add cornstarch.
Does stuffing poultry usually complicate cooking?
Yes
