I have brined poultry of all stripes in both FoodSaver vacuumed bags, Ziplocs, even plain old free soaks in Sterilite containers and to my experience the results are always nearly the same one from another.
Brining under a vacuum has sped up the penetration to a small degree I suppose, but I haven't really had a situation where I forgot to start a brine with at least 24 hours to soak to say doing so would be of benefit if time were fleeting.
Unless I have some aromatics or other chopped ingredients in a brine that require removal I never really do any rinsing to prep birds or bird parts before the cook either, but that is just how I roll with it... YMMV.
Brining under a vacuum has sped up the penetration to a small degree I suppose, but I haven't really had a situation where I forgot to start a brine with at least 24 hours to soak to say doing so would be of benefit if time were fleeting.
Unless I have some aromatics or other chopped ingredients in a brine that require removal I never really do any rinsing to prep birds or bird parts before the cook either, but that is just how I roll with it... YMMV.
Comment