Brining chicken in pickle juice is a common element in great fried chicken recipes. Like any wet brine, the high salt content helps it stay juicy, and the flavors complement each other perfectly (fried chicken + pickles = 👍). I wanted to see if the magical pickle juice brine could have the same effect on steak.
The brine had a noticeable impact on texture prior to cooking, denaturing the protein for what would become a more tender and juicy steak. But there were two problems.
Moisture is enemy number 1 when it comes to developing a good crust. Soaking a steak in liquid prior to cooking is a big no-no (It’s why dry brining is always preferred). But there’s a bigger problem.
One thing you never see on a plate together is a pickle and a steak… and for good reason. The flavor was by no means terrible, but this was a good reminder that just because two things are great separately, it doesn’t mean they are great together.
Shoutout to my sister Sophia ( https://www.youtube.com/c/SophiaGreb ) for the help opening the jar 💪
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