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Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier. I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.


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I have read that by French law, salted butter is allowed a lower fat content. From the New York Times: Butter With a Pedigree. Ah, the French: The most obvious difference is butterfat: By law, American butter must contain at least 80 percent, while the minimum for French butter is 82 percent (unless it is demi-sel, or salted butter, which can check in at ...



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