Wednesday, November 27, 2013
The act of brining is simply salting food, usually a process of letting meat sit in a mixture of salt, spices and water for at least 24 hours. But take your brining to another level by adding the taste of umami to your Thanksgiving meal with Kikkoman Soy Sauce. All-purpose Kikkoman Soy Sauce is naturally brewed from wheat, soybeans, water and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color.
Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or exotic Caribbean cuisine.
Savory Turkey Brine
Kikkoman Chicken Brine Recipe:
2 cups Kikkoman Soy Sauce
2 Gallons water
1 1/2 Cups Kosher Salt
8 Cloves minced garlic
2 tablespoons whole black peppercorns
4 dried bay leaves
1/4 Cup Worcestershire sauce
3/4 Cup brown sugar
Combine all ingredients in a large food safe container. Whisk until salt and sugar are totally dissolved. Place meat into brine. Leave in brine about 1 hour per pound of meat. Once done brining, pat meat dry before cooking. Roast the chicken and baste with Kikkoman Soy Sauce.
There is also an awesome looking Brined Brussel Sprout recipe among others. You can see the Kikkoman recipe collection online here.