Freezer brining?
I was wondering if I could brine turkey and chicken breasts but seal them up in a ziploc and freeze them (in the brine), so that I could thaw, rinse and use later. Would freezing it in the brine adversely affect the texture or taste? Has anyone brined with aromatics?
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3 Comments:
I would imagine that freezing in the brine would render the texture mushy, as if it were overbrined. Since the cells of brined meat contain more water than non-brined, when this additional water expands upon freezing there will likely be more disruption of the cells, resulting in a mushy texture. I always brine with aromatics, it really adds flavor.
emichaela at 1:08AM on 09/10/09
Adding salt to water depresses the freezing point, so the liquid may not freeze while the meat does, giving unequal bining. Also, the area at the surface may become over brined, picking up too much salt while the center of the meat may freeze solid and be bland and unflavored.
Secondly, unless you are prepared to vacuum package the meat, the presence of salt, and air in a package of frozen meat catalyzes the development of oxidative flavors, the meat has a greater tendency to go rancid or freezer burned.
If you insist on salt brine, just buy your frozen chicken breasts at the store, they are already brined, with up to 10% solution of water salt and Phosphates. The phosphates prevent excessive shrinkage when cooking.
Meat guy at 8:32AM on 09/10/09
Thanks for the advice!
yankeesgal at 6:52PM on 09/11/09