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Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

6
votes
1answer
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 trade …
asked Oct 13 '10 by user1575
16
votes
7answers
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 f …
asked Sep 6 '10 by user1575
4
votes
2answers
Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing? …
asked Sep 11 '10 by user1575