Just read that soaking in 4% brine for minimum 12 hours is a way to hydrate meat, and bring the mild salty flavour plus spices/herb/alcohol used in the brine deep into the me
I
tried with guinea fowl cut up into 4 parts, 2 legs, breast and back section,
this reduces the amount of brine needed to submerge the meat.
I
added slices of ginger, garlic, a few whole peppercorns and Cognac into the
brine. The breast section is steamed until the middle reached 55˚C, then rested
with the lid off for another 10 minutes.
Indeed
the meat is more juicy than normal, has a mild salty taste with the aroma of
Cognac.
Served
with chive, salt, sour cream sauce.
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