What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
I saw a recipe that called for brining a Turkey in order to retain the moisture, but when you cook with salt it causes the foods to get less moist - Why and how
I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here
Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine. I understand the general idea behind brining, but don't unde
I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Do
How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a diffe
I want to brine a turkey for Thanksgiving, using Alton Brown's recipe for brining. My wife is concerned that this will increase the amount of salt and sugar in
I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (
Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pic
I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose
I was planning to brine my turkey but I realise that I bought a self-basting turkey. According to most websites, brining a self-basting turkey is a big "no".
I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef
I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" p
My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the
I frequently make use of brining as a tool to help yield juicy (and well-seasoned) meat--especially on pork and poultry. I am usually pretty successful with thi
In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But th
I have dry brined my Thanksgiving turkey for several years with great success. I usually do this for 3 days (start the process Monday AM then air dry in fridge
Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair