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1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...
Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or ...
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Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.
Chondrilla nucula, sometimes called the Caribbean chicken-liver sponge, is a species of sea sponge belonging to the family Chondrillidae. It is an amorphous shaped sponge that grows in flat, sometimes bulbous sheets in benthic communities. It is sometimes found in marginal, stressful systems such as caves.
Don't skimp on the buttermilk. You want to make sure the turkey stays covered with buttermilk brine. If needed, place a plate or skillet on top of the turkey to keep it pressed down in the stockpot.