Insert Clever Brining Pun Here
May 14, 2014 10:29 AM Subscribe
I just plunked a whole chicken into Michael Ruhlman's quick brine. It is now sitting in a bag in my fridge. I deviated from the recipe in one big way--I used cold water rather than ice water for the cooling step. Now I am worried.
posted by anonnymoose to Food & Drink (11 answers total) 1 user marked this as a favorite
So, long story short, my freezer's ice does not taste great. So, at Step 2, I used some very chilly filtered water instead. The brine and its various components were definitely still very warm when I put the chicken in the refrigerator.
Has this warm brine taken my delicious chicken on a one-way express train to bacteria town? Am I going to die, or at least need to make something else for dinner? I searched previous questions plus did some general searching, and while the general consensus is that cooler brine is optimal, I haven't found definitive information to suggest that my chicken is doomed.