I'm making fried chicken and the first step of most recipes involve soaking the chicken in a buttermilk and salt brine to tenderise it.
However, I have had problems getting the salt to dissolve in the cold buttermilk. I typically use a 5-6% salt brine, so it's not like I'm exceeding the salt saturation limit of water (typically at 30% from what I read).
I've thought of the following solutions:
-
Heating the buttermilk up, and dissolving the salt. But I'm concerned that this will cause the buttermilk flavor to change.
- Using a immersion blender/whisk to stir the salt into the buttermilk.
Best Answer
Have you tried dissolving the salt before adding it to the buttermilk?
I would suggest dissolving the salt using boiling water. Put the salt in a small heat-proof container, add boiling water, and stir gently until the salt is dissolved.
After the solution has cooled, add it to the buttermilk.
Just remember that you don't want an excessive amount of water - just enough to dissolve the salt.