I just started brining my boneless chicken breast (about 5) and it is so juicy and delicious. I use 3 tablespoons of salt to 1 gallon of water and let it soak in the refrigerator overnight. However, I was wondering is this method of tenderizing meat healthy? Sometimes it seems a little salty, but extremely tender after baking. Is it better to soak in buttermilk?
By Onesummer
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If you are young and do not have high blood pressure the brining will be OK for you. However, be advised that too much salt when you are young has a build-up potential for giving you health problems later in life. Personally I would opt for the buttermilk.
What's healthiest or not healthiest is individual and based on your overall health and intake needs. If you already have a high daily sodium intake then choose the buttermilk; if a low intake choose the brining. One tip for your brining so it doesn't taste so salty is to add about a tablespoon of sugar to your three tablespoons of salt.
Buttermilk is also high in sodium, although not as high as the brine.
Try cutting the salt in half. I soak my chicken in salt brine, and cut the salt back because of the high salt content. It is still tender and moist without all the salt. I didn't know buttermilk was high in sodium until my mother got high blood presure and told me.
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