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Started By
Message
Pickle juice brine?
Posted on 7/29/19 at 6:43 pm
Posted on 7/29/19 at 6:43 pm
Anybody ever tried it? Thoughts? Buehler? Buehler?
7
Posted on 7/29/19 at 6:45 pm to caddysdad
quote:is absolutely disgusting.
Pickle juice
Posted on 7/29/19 at 6:46 pm to caddysdad
Rouge bought 10 gallons of it, paging Rouge
Posted on 7/29/19 at 7:04 pm to caddysdad
I actually tried this a week ago with some tenders. Lets it sit for about 3 hours. Egg wash and panko and then in the oven. It was juicy and had a mild pickle flavor. I enjoyed it.
Posted on 7/29/19 at 7:04 pm to caddysdad
Love it for chicken
Haven't done it for pork, but I would try it. Think is would be interesting if you like a vinegar style of pulled pork
Haven't done it for pork, but I would try it. Think is would be interesting if you like a vinegar style of pulled pork
Posted on 7/29/19 at 7:06 pm to t00f
Rouge uses that shite as cologne.
Posted on 7/29/19 at 7:24 pm to caddysdad
Isn’t that what Chick-fil-A does?
This post was edited on 7/29/19 at 7:25 pm
Posted on 7/29/19 at 7:27 pm to BigPerm30
Eau de Cornichon
Posted on 7/29/19 at 7:43 pm to Dire Wolf
Yes. It’s makes a terrific brine
Posted on 7/29/19 at 8:08 pm to caddysdad
Posted on 7/29/19 at 9:15 pm to Dire Wolf
CFA does not use it as a brine. That's a myth because of the slight pickle flavor of the sandwich. That flavor comes from the two slices of dill pickle that are put on the sandwich just before they put it in that foil bag while it's still hot. It sits in that hot foil bag in a steam drawer until sold.
The sandwich is a whole chicken breast battered in their secret recipe breading, fried in a pressure fryer / henny penny, and placed on a toasted buttered bun with 2 slices of dill pickle.
The nuggets and tenders are the same recipe, but notice ... they don't taste like dill pickles. Only the sandwiches do.
My first job was at the very first CFA in Louisiana ... the one in the Lake Forest Plaza in New Orleans East.
The sandwich is a whole chicken breast battered in their secret recipe breading, fried in a pressure fryer / henny penny, and placed on a toasted buttered bun with 2 slices of dill pickle.
The nuggets and tenders are the same recipe, but notice ... they don't taste like dill pickles. Only the sandwiches do.
My first job was at the very first CFA in Louisiana ... the one in the Lake Forest Plaza in New Orleans East.
This post was edited on 7/29/19 at 9:17 pm
Posted on 7/29/19 at 9:30 pm to unclebuck504
I agree
I did it with a copycat chick fil a recipe and it was disgusting
I did it with a copycat chick fil a recipe and it was disgusting
Posted on 7/29/19 at 9:31 pm to unclebuck504
I stand corrected.
Posted on 7/30/19 at 2:43 pm to Blackfield
quote:probably not a bad idea if you dont want to overdue the pickle taste. That vinegary, saltiness is so perfect though.
Do you dilute it at all?
Posted on 7/30/19 at 4:42 pm to caddysdad
Put it in the ground, underneath your hydrangias.
This post was edited on 7/30/19 at 4:43 pm
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