We can all probably agree on which result we prefer, which is why dry brining -- an easy extra prep step -- is a must-try for ...

and I always brine a pork belly before roasting it. There are two ways to brine: a wet brine, and a dry one — which would seem to be self-explanatory. However, it's worthnoting the theory of ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Faculty, Staff, Undergraduate, and Graduate students can enter for free by showing their BC ID. Other Benefits: 20% off concert tickets; 10% off at MFA Shops. Faculty: All faculty bringing classes of ...