Cubed some chicken thighs, quick browned them, then braised in equal parts Frank's hot sauce, honey and lime juice. Had pseudo hot wing lettuce wraps. Little messy but not bad. But after two days in the fridge I warmed the leftover chicken and hot sauce mixture for lunch and found it too briney to eat. Now I like salt, lots of it, but this was inedible.
Where did the brine come from? Frank's hot sauce has 200mg per serving, I guess. Don't think the chicken was injected--could have been and not listed. Hmmm.
Cubed some chicken thighs, quick browned them, then braised in equal parts Frank's hot sauce, honey and lime juice. Had pseudo hot wing lettuce wraps. Little messy but not bad. But after two days in the fridge I warmed the leftover chicken and hot sauce mixture for lunch and found it too briney to eat. Now I like salt, lots of it, but this was inedible.
Where did the brine come from? Frank's hot sauce has 200mg per serving, I guess. Don't think the chicken was injected--could have been and not listed. Hmmm.
It obviously had to have been there from the start :> Is it possible that you had been tasting all along when you prepared it, or perhaps drinking something or eating potato chips, so that your tastebuds on the first day were dulled to salt? Then when you ate it reheated your tastebuds were "fresh?"
Sue(tm) Lead me not into temptation... I can find it myself!
Could be a couple of things. First, water in the sauce probably evaporated, especially during reheating, thus concentrating the salt. Also, other flavors that masked the saltiness the first go round probably dissipated, leaving the salt more pronounced.
I always add a little water to anything sauce-y when reheating, mainly because it's too thick without, but also because I sometimes find the flavors too concentrated.
Cubed some chicken thighs, quick browned them, then braised in equal parts Frank's hot sauce, honey and lime juice. Had pseudo hot wing lettuce wraps. Little messy but not bad. But after two days in the fridge I warmed the leftover chicken and hot sauce mixture for lunch and found it too briney to eat. Now I like salt, lots of it, but this was inedible.
Where did the brine come from? Frank's hot sauce has 200mg per serving, I guess. Don't think the chicken was injected--could have been and not listed. Hmmm.
I bet it was there in the beginning, but you didn't taste it because of the hot sauce.
Cubed some chicken thighs, quick browned them, then braised in equal parts Frank's hot sauce, honey and lime juice. Had pseudo hot wing lettuce wraps. Little messy but not bad. But after two days in the fridge I warmed the leftover chicken and hot sauce mixture for lunch and found it too briney to eat. Now I like salt, lots of it, but this was inedible.
Where did the brine come from? Frank's hot sauce has 200mg per serving, I guess. Don't think the chicken was injected--could have been and not listed. Hmmm.
I bet it was there in the beginning, but you didn't taste it because of the hot sauce.
You're all probably right. There in the beginning and losing water in the reheat. Turns out 200mg per serving is 1 teaspoon. I had at least a dozen in the original sauce. So 2400 mg is a pretty healthy dose.
Next time I may turn to Tobasco, cutting back on the dosage and adding water if there's a reheat. Whatever I'll check my labels first.
