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Why does Heston Blumenthal use 8% brines?

eienkisu_26806

In many youtube videos of Heston Blumenthal's shows and also in his cookbook Heston Blumenthal at Home", Heston uses 8% brine, soaking the meat in the brine from 1 to 6 hours.

There's a recipe for whole boneless chicken breast he soak for an hour in 8% brine.

For his chicken tikka masala he soaked the boneless skinless chicken thighs for 6 hours in 8% brine, then wash off the brine and soak in fresh water changing water every 30 minutes for 2 hours.

To me it seems like a lot of work and active time to soak for a few hours and have to change water every 30 mins, compared to a - let say 5% brine overnight. There's research paper that says that a 4-6-5.8% sodium chloride gives maximum water uptake in muscle fiber. (www.edinformatics.com/math_science/science_of_cooking/brining.ht)

So why does Heston uses 8%? Hope you guys will share your wisdom to clear my doubts. Thanks.

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JasonWirth_68226

I don't have an answer but just wanted to say this is a great question.

nico.beemster

Since Heston is the Chuck Norris of cooking he is always right, rendering the scientists wrong.

(I really have no idea but this seems to be easily testable)

wolfiegirl

Ok, I'll take a stab at. Right or wrong here I go....

The salt in a brine is what delivers flavor to a protein. While I subscribe to the Ruhlman's 5% solution that doesn't require fresh water rinses, it might be that Chef Heston has discovered that 8% delivers more flavor that's in the brine. (Keeping in mind that a brine isn't just salt and water...you can add....and should add....flavorful herbs and spices, citrus, sugar, etc.) But because the very salty brine will introduce too much salty flavor, thus the need for fresh water rinses so that the protein becomes palatable. 'A lot of work' yes. But if that's what sets his food above and beyond (besides all the other magical things that happen in his kitchen!), they take the time and go the extra mile. Makes me think I should give it a try. Another reason that being retired is cool! I've got the time to take.

Anyway, that's my best educated guess.

tshewman

The 8 percent brine seems to be preferred bc it doesn't require days as it were and is excellent for the home cook. He also does a semi-equalibrium procedure by soaking the products in cold water numerous times.

JasonWirth_68226

Try two experiments, one with the wash method and one without and see if there are noticeable differences.

Also, the salinity of the brine seems to vary greatly, from 3% to 15%. The researcher at Georgia suggested about 7% and made no mention of a de-brining procedure.