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Posted 15 November 2012 - 02:54 PM
I just realised the chicken breast I bought is "lightly brined for tenderness and flavour". I thought it was just plain fillets.
Does anyone know if it can still be used for things like stirfries and curries, or if the brining will effect the flavour.
Now I know I need to read the labels even when buying something as simple as chicken fillets
Posted 15 November 2012 - 03:50 PM
It may just be a little saltier so check your seasoning as you go.
Posted 15 November 2012 - 09:18 PM
Brining makes the meat a little softer which means it may have a tendency to fall apart quicker in a slow cooker, however this is rarely a problem with breast meat as it is quite tough to start with. Other than that yeh just check the seasoning before adding salt.
Posted 17 November 2012 - 07:02 PM
Thanks for the replies.
I ended up changing my mind on what I was going to cook, since it was a sweetish dish and went for something saltier.
I adjusted the stock levels and it was fine.
It seems no one buys the brined stuff. It was 88% off when I went looking yesterday.
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