Posts Tagged ‘Chicken Soak’
Well I recently had the opportunity to try Kosmo’s Q Chicken soak. I thought it would be best to do a simple test to see if the Chicken Soak made a substantial difference vs. regular brining. I consistently have been using a brine for turkey or chicken at home and also in competition.
I used 10 lbs of chicken pieces for each test. 10lbs for each application for a total of 20 pounds chicken pieces.
These two plates were for the Kosmo’s test. It was a mixture of chicken thighs legs and wings some with skin and some without.
The ingredients listed on the package are:
Salt, Brown Sugar, Worcestershire Powder, Dextrose, Hydrolyzed Soy & Corn Protein, Citric acid, Caramel Color, Natural Flavor
The package of chicken soak weighed 8.6 oz. Thats .6 oz. more than the listed weight.
In one bucket I used the Kosmo’s Q Chicken Soak 1/2 lb sample mix cost – $4.95 plus shipping- I mixed it according to the directions on the package (doubled for 10 lbs) – Mix 3/4 cup with 64oz (1/2) gallon of liquid. For this test I used plain old tap water for Kosmo’s and the standard brine.
* this was the color of the Kosmos at 5lbs then I added the remaining chicken and soak mix. It mixes up very easily as the particles are very small.
My Standard Brine
In the second bucket I mixed a standard brine I make for Chicken Brown Sugar, Kosher Salt, Peppercorns and All spice berries – cost $2.25 approx for enough brine for 10lbs chicken.
- Both sets of chicken were left in their mixtures for the recommended 4 hours.
- They were both rinsed thoroughly afterwards with tap water.
- They were both then rubbed with my own personal chicken rub.
**The only difference I noticed on the chicken when they came out of the brine was that the Kosmo’s chicken had some very fine red particles that adhered to the chicken. I could not rinse it off. I also could not get a clear picture of it. They were very tiny.
For this test I used my Traeger Texas Style with hickory pellets. The grill was set at 300F. All of the chicken parts were taken to 165F.
All of the pieces looked great. Nice color on both. They were glazed with my own competition sauce.
After the chicken came off I rested it on a plate uncovered for 10 minutes.
Here are two pieces the one on the right is from Kosmo’s and the one on the left is my own standard brine.
Now for the all important taste/tenderness test picture:
Picture of the chicken with standard brine (juices on the plate very moist and tender):
Picture of Kosmo’s Q Chicken(juices on the plate very moist and tender):
Even after an additional 15 minutes both chicken pieces were still tender and moist.
Kosmo’s Q chicken soak works. So does regular brining.
I could not find any discernible difference between the two other than cost and convenience. There was no taste difference whatsoever. Nothing stood out. They were both tender and moist.
Personally I’ll be sticking with my own brine.