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. Does this work? If so, are there any ...
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 understand what benefit the sugar provides. ...
Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
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's what I've been doing: 1. Brine pork ...
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 does this happen?
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
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. Id like to know what the process is ...