Meal prepping safety

[Subduction Zone]

Soaking chicken in water does not preserve it and it’s actually very unsafe because that water becomes contaminated and if it splashes out you have now contaminated whatever it splashed on.

You probably saw him make a brine, a basic one is water, salt, and sugar but that is used for flavor and to keep it juicy not for preservation.

In fact it only takes about half an hour to infuse the brine so it’s part of the cooking process.

I have brined chicken, but I have never tired to store chicken in a brine. And it looks as if you are right. I did not find a USDA article but many sites say that chicken should not be marinated, none of them mentioned storing, chicken in brine for longer than two days. And they will claim the USDA as a source.

A proper brine causes the chicken to absorb some of the water along with the salt making it moister. And of course if one brines one needs to remember that one has already added salt and if the recipe one is using is not specifically for a brined chicken one will need to cut down o nthe salt used elsewhere.


Poultry can be a bit nasty when it comes to bacteria. You do not want to eat medium rare chicken.

 

[Twilight Hue]

Soaking chicken in water does not preserve it and it’s actually very unsafe because that water becomes contaminated and if it splashes out you have now contaminated whatever it splashed on.

You probably saw him make a brine, a basic one is water, salt, and sugar but that is used for flavor and to keep it juicy not for preservation.

In fact it only takes about half an hour to infuse the brine so it’s part of the cooking process.

The salt is key to preserve the meat for longer.

The concentration of salt should be at 20% to kill the bacteria. It's science.

How do salt and sugar prevent microbial spoilage?

www.scientificamerican.com

It is not for flavor alone and has been done for centuries.

 

[Subduction Zone]

The salt is key to preserve the meat for longer.

The concentration of salt should be at 20% to kill the bacteria. It's science.

How do salt and sugar prevent microbial spoilage?

www.scientificamerican.com

It is not for flavor alone and has been done for centuries.

Do you have any idea what a 20% brine would do to a piece of chicken?

Drying and salting works very well for preserving meats without any refrigeration. But what you propose is insane.

EDIT: This site recommends a 3% brine for chicken. That is 30 grams of salt per liter of water. You are proposing something almost seven times that:

How to Brine Chicken

Brining is a simple method for adding flavour and tenderness to your chicken. We’ll show you how!

www.chicken.ca