The chicken in roast chicken brine pointed out an extremely important concept in adding flavor to ingredients. The grouper brined in with roast chicken flavors had an incredible taste, rich and decadent, while the chicken tasted more like chicken. The meat was silky and smooth, and it had the incredible flavor of roast chicken. And that is why we brine: to multiply the flavor in ingredients while also adding complementary flavors. The natural richness of cheddar cheese with its cutting acidity is another natural flavoring agent. I am going to begin work on an apple and cheddar brine for pork. Before last week, I created most brines to season ingredients and also help preserve a visual aesthetic. Now, my approach to a brine is to look for what incredible flavors should be married. In order to highlight the texture and flavor of the chicken, we served it simply with a sprinkling of Armando Manni’s olive oil, Maldon sea salt, Buddha’s hand puree, and a symphony of herbs.
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