Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!
I must say I really enjoyed this month's challenge because it made roasting chicken or any other meat or vegetable easier and more flavorful. For the past years that I've been roasting food, I was always mindful that the meats do not turn too dry and yet are cooked enough for food safety reasons.
According to our host Audax: "Soaking in brine improves the taste and the moistness of all fowl (chicken, turkey, goose, duck and guinea fowl), also it works on lean red- and lean white-meats, fish, most seafood and most nuts and seeds. It is simple, cheap and effective and will ensure that your Christmas roast will be the tastiest you have ever made. All you do is brine your cut of meat and then proceed as normal, you will find that the roast is juicy and the skin has a lovely colour."
There was a holiday this month of November and I decided to test my brined and roasted chicken on my brother and sisters since everyone was home. I also decided to roast some sweet potatoes and carrots with it in accordance with the Paleo diet which two of my siblings are on.
It was just as our host said...the roast chicken was moist and flavorful, everyone loved it and I wish I had bought one more free-range chicken.
And because I wanted to duplicate the moist and flavorful meat in pork, I also brined and roasted pork and it worked! I just found the perfect technique thanks to our host Audax!