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How to Use Chef David Gourmet Chicken Dust

I have been asked a number of times as to how to use the Chef David Gourmet Chicken Dust. Well let me start by saying once you get the Gourmet Chicken Dust you can give up that old dry chicken rub. The old rubs are just not that good anymore. Start using Chef David Gourmet Chicken Dust and see how much better your chicken dishes are!

Chicken Has a Subtle Flavor

Chicken has a very subtle flavor that can be run over by heavy handed dry rubs. Chef David Gourmet Chicken Dust on the other hand enhances the taste of the chicken without completely overwhelming it.

Step by Step Use

It is also very easy yo use Chef David Dust. When putting the dust on chicken just follow these steps.

  1. Pat dry the meat
  2. Cover meat with a light coating of olive oil. This will enhance the finished look of the chicken while also giving it a slight crust
  3. Dust all sides of the chicken (if dusting a whole chicken dust the inside as well)
  4. If you feel the chicken dust will fall off the meat while turning it over you can press the dust into the meat
  5. Once dusted all over wait 10 minutes – this allows the dust to begin melting into the chicken
  6. Congratulations! You can now cook the chicken as you wish and enjoy some great tasting chicken.

When you use Chef David Gourmet Chicken Dust you will get a better tasting dish than you have had in the past. This lets even a novice cook prepare stunning meals. Look in our recipe section for recipes using Chicken dust.

What About Picnics?

One more item I didn’t want to pass up. Cold chicken tastes fantastic when Chicken Dust has been used. Cold chicken is great for picnics, late night snacks or even lunch the new day after having a chicken dinner. You will be amazed at how good cold chicken can be.

 

Wet Brining Lean Meats

Wet Brining

Why do I call this wet brining when most people call it just plain brining? Mostly because a different type of brining, Dry Brining, is becoming popular now. I will cover dry brining in another article.

Wet brining is when lean meats like turkey, chicken, or pork chops get soaked in a refrigerated container of heavily salted water. Most brines are in the 5 to 8% salt range and about the same amount of sweetener as salt will be added. The sweetener such as sugar, molasses, honey, or corn syrup may be added for flavor and to improve the browning. The soaking time will vary depending on the type and amount of meat being brined, see table below.

How Brining Works

During the brining period the meat absorbs some of that water and that water stays put even after the meat is cooked. By brining meat, you can decrease the amount of total moisture loss by 30 to 40%. This happens because brining alters the chemical structure of proteins by breaking some of the bonds that give proteins their shape. Without bringing, as the lean meat cooks, the proteins that make up these bonds will contract and squeeze the moisture out of the meat. Heat them to much above 150°F or so, and you end up with dry, stringy meat. The salt denatures the meat proteins, causing them to unwind and form a matrix that traps the water and more importantly, they don’t contract as much when they cook. Moisture is then pulled into the meat along with the salt and sugar. I like to rinse the meat after brining and then add additional spices. Most often I use Chef David Gourmet Dust, but if you don’t my the dust then you can use a dry chicken rub,, or a dry pork rub or some other spices you may like.

Many people believe that osmosis is how the process works. However, that is bunk, because if you add additional flavorings to the brine they will not penetrate any further than barely into the surface of the meat whereas the salt and sugar penetrate almost to the bone. So when the meat is cooked, less water is released and the meat is moister than it would have been.

Problems with Wet Brining

There are four major problems with wet brining.

Problem 1 – It takes a lot of room to brine a turkey or large piece of meat. The meat needs to be completely covered by the brining solution and it needs to be refrigerated. Taking up this much room in a typical refrigerator makes things very difficult typically at a time when refrigerator space is at a premium.

Problem 2 – It takes a lot of time and planning to brine meat. You have to begin with the process well ahead of time to make sure you have enough time to cook the meat. This takes time and preparation. It may be a couple of days depending on the type and size of meat being brined.

Problem 3 – The meat comes out of the brine very soggy. The skin will not brown unless the meat is dried out before cooking. Putting the meat back in the refrigerator for another long period (can be another day or so of time) to dry the meat out, can address the soggy problem. However, this exacerbates Problem 2 and Problem 1.

Problem 4 – Wet brining robs the meat of flavor. Meat that is wet brined for a long period of time has a much blander flavor than that of meat that has not been brined.

Finish with Chef David Gourmet Dust

Once the meat has finished in the brining solution it should be rinsed to get the excess salt off of it. It should be dried for a period of time to get the sogginess out of it. You then need to season the meat. Many people use a dry rub for chicken or a dry rub for pork. Of course I recommend using Chef David’s Gourmet Pork Dust for your brined pork products and Chef David’s Gourmet Chicken Dust for brined chicken. We are promising to come out with a Turkey Dust soon.

Brining Times

Item Brine Time
Whole Chicken (4-5 Pounds) 8 to 12 hours
Chicken Parts 1 1/2 hours
Chicken Breasts 1 hour
Whole Turkey 24 – 48 hours
Turkey Breast 5 – 10 hours
Cornish game hens 2 hours
Shrimp 10 minutes
Pork chops 12 – 24 hours
Pork Tenderloin (whole) 12 – 24 hours

What Makes Grass-Fed Beef Farms Different

Old Way – Best Way

There was a time when grass-fed beef farms were a way of life. All cattle were raised grazing in natural pastures on large ranches and sold to meat packing companies for processing. Then in the 1950s things changed and cattle were taken to large enclosed lots where they were fed enhanced grain to fatten them up for processing. Between 1950 and 1980 virtually every source of cattle came from these lots. The change from grazing to feed lots came in the 1950s and seemed to be the answer to all possible reasons for shortages in the beef industry. It effectively neutralized problems with the weather and poor grazing areas while stabilizing the prices and markets for many grains. Unfortunately, nutritionists are questioning the value of this switch and its effect on the consumer’s health.

Grass Fed to Feed Lots

When cattle were shifted from pasture to feeding lots certain nutrients that are commonly associated with overall good health began progressively diminishing from the meat that came from cattle. Omega 3 fatty acids, an element associated with heart and brain health has become significantly lessened overall. CLA, a effective cancer fighting element found in meat products has also dropped. The omega 3 fatty acids produced from the grasses are good for every aspect of your body. They help your heart, your blood pressure and above all else your mind. With ample amounts of omega 3 in your system you are less apt to have heart attacks, high blood pressure or any number of neurological issues that are common place today. When calves are left with their mothers for a minimum of eight months after birth they stand a better chance of acquiring the proper body frame. They can then be finished correctly and put on the proper marbling of fat. Finishing is the process of putting weight on the animal prior to processing. When the animals are finished in the feed lots they layer on fat rather than marbling their meat.

More Investment – Higher Price

It is an investment to decide to pasture graze your cattle. You have to be committed to devoting at least two years to your first herd of cattle you raise for sale. There are nearly two thousand farmers and ranchers on the American continent that have decided that it is better to spend the time and effort to create a better, healthier product for the market. This is the major reason why grass fed beef products are more expensive.

Environment for Cattle Important

Animals kept in the feeding lots are under constant stress. The overcrowding and unsanitary conditions are just the beginning of the problems. Many cattle become ill from eating the grains and the additives that are put in them. Anti-biotics are added to counter the problems inherent to the lots and the amounts must increase as the tolerance rises in the animals. These medications are passed to people who also get a raised tolerance to the medications through consumption of the meat. The people who own grass-fed beef farms cannot be called organic farmers. They are a cut above the organic classification. These farmers use absolutely no commercial feeds for their cattle. They create the best environment for the cattle that can be created to ensure that the best product can be expected when you purchase their beef.