How would I add heat to a brine?
I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be.
How would brine work with hot peppers?
Best Answer
Hot peppers won't work with brine, as brine is water-based and capsaicin (the pepper hotness) is not soluble in water. You would need an oil-based marinade to pass the 'heat'.
Pictures about "How would I add heat to a brine?"
Do you need to heat a brine?
There's no need to heat the water if you're making basic brine, but if you want to infuse it with spices and/or herbs, you'll want to bring half of the brine to a boil with your desired ingredients. Then, let it cool.Can you add anything to a brine?
Flavoring the Brine To your basic brine mixture, you can add additional aromatics, spices or sugar. These aromatics would be in addition to the basic brine. If you wanted to add any aromatic liquids like bourbon, white wine or lemon juice, you would subtract the amount you added from the water.Can a brine be warm?
Prepare the brine by mixing ingredients until all of the salt is dissolved. If your brine recipe calls for heating the mixture, be sure to cool it to room temperature before using it. Then place the turkey in the brine and place in the refrigerator. Don't leave the turkey sitting out at room temperature while brining.Do you use hot or cold water for brine?
Salt dissolves slowly in cold water, so I like to bring part of the water to a boil before whisking in the salt. Then I add the remaining water (it should be ice cold) to bring the brine back to room temperature. Never add food to warm brine.How to heat a brine shrimp hatchery
More answers regarding how would I add heat to a brine?
Answer 2
I would suggest getting a jar of red curry paste (available in the asian section of the supermarket).
Rub a teaspoon or two on the chicken to give it a bunch of different flavour profiles.
Another option is to make a stuffing for the chicken and put some finely diced chilis in there.
But yes, I would suggest a curry paste rub on the bird.
Answer 3
I'm only a year late, but since I found this post maybe mine will still help somebody. I would Inject the chicken with a heavily diluted and seasoned mixture of Blaire's Ultra Death sauce. I would use something like 5 drops per 1/2 cup of broth. That should do ya ;) You can find Blaire's sauces in specialty stores or online, ebay is where I usually get mine. Good luck. Keep in mind the sauce is not salty, just raw heat with a unique flavor that would work well with any of your normal seasoning methods.
Answer 4
When roasting chicken, if you want to add heat to it, you're probably better off going with some sort of dry rub on the inside of the bird.
If you really want to go with a brine, you could use with an olive oil/vinegar mixture to absorb the oils from any peppers you want to add. You might try applying this after removing from the brine and letting this mixture soak for the last hour or two. However, I'd be worried that it would be too much grease/tang though.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anna Shvets, Anna Shvets, Gary Barnes, Rachel Claire