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 ...