🇧🇷 Cansei de Ser Chef
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A food chemistry brine recipe focused on hydration and flavor for proteins, ideal for Holiday Turkey, poultry, and pork.
Recipe Video
Ingredients
- 80g de Salt
- 140g de Sugar
- 0,2% of total weight de Baking Soda
- 1% of total weight de Monosodium Glutamate (MSG)
- to taste de Carrot
- to taste de Onion
- to taste de Celery
- to taste de Aromatic Chili Pepper
- to taste de Garlic
- to taste de Commercial All-Purpose Seasoning Mix
- 5L de Water
- 4kg de Protein (e.g., Turkey)Substitui por: Carne suína, Aves
Instructions
Calculate the salt and sugar ratio based on the total weight of the protein and water (here, 9kg total). For the liquid base, use 4% salt (40g per kilo of liquid/water) and half that amount in sugar (20g per kilo) as an initial reference.
Dica: These initial proportions are crucial for the hydration process and fiber breakdown.
Prepare the main mix for the protein used (in this case, 4kg of turkey with 5L of water, totaling 9kg). Use 80g of salt and 60g of sugar as the direct base for this volume of protein/water.
Dica: Do not use acid (like wine) in this phase, as it destroys the protein fibers.
Add the stabilization and hydration agents: use 0.2% baking soda and 1% MSG relative to the total weight (9kg).
Dica: Baking soda increases the pH, making the environment alkaline, which facilitates moisture absorption by the protein.
Add the aromatic ingredients to the blender: carrot, onion, celery, aromatic chili, and garlic. Also add a bit of all-purpose seasoning mix to enhance the flavor.
Dica: These added ingredients will help build flavor complexity.
Combine the liquid base (water) with all other ingredients (salt, sugars, baking soda, MSG, and the blended aromatics) and mix well until a homogeneous brine forms.
Dica: Salt helps break down fibers and hydrate, while sugar aids in stabilization, hydration, and final color.
Submerge the protein (e.g., turkey) completely in the prepared brine.
Dica: The ideal brining time is between 24 to 48 hours for optimal absorption. The minimum recommended time is 3 hours.
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Nutrition Facts
TACO Table - per serving
- Energy5617 kcal281%
- Carbohydrates145 g48%
- Protein948 g1263%
- Total Fat112 g204%
- Dietary Fiber1 g5%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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