Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
I'm interested in trying out equilibrium brining. I'm not 100% clear on how to use a salinity meter (e.g. when do I know the brining process is done, etc.). Does anyone here have suggestions on how to ...
I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
I have almost no experience working with fish at home, but I enjoy eating fish and owing to the high price of quality pastured beef or pork, I'm finding scup and frozen sardines to be a much cheaper ...