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Video: The hows and whys of brining, turkey or otherwise

November 22, 2010

As I explain in this video that I made a couple of years ago at now-defunct Copia, brining is so simple – and it makes such difference. It’s basically soaking protein in a saltwater solution to enhance both flavor and texture. The solution can be enhanced with sugar, herbs and spices, and aromatics like onion and garlic, but it’s not necessary. Just salt will do the trick. Read More

Salt II – or what’s the ding-dang deal with all the salts at the supermarket?!?

Salt II – or what’s the ding-dang deal with all the salts at the supermarket?!?

September 14, 2009

In the last post, I talked about how I learned about salt, and made some recommendations for how you can experiment with seasoning in your own kitchen. But then my Aunt Leah fired back an email. “Okay,” she said, “but tell me, what’s the big deal about kosher salt? Is it from a holy place?” Read More

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