The best way to do that is to season or brine it first ... Unlike tougher cuts of pork like the shoulder and butt, which you can take to a high internal temperature, you need to remove pork ...
When photographer John Watkins and I visited Lincoln Flats, Kujawa prepared one of his signature dishes, the “Pork Chop Express”: that’s a double-bone, 14-ounce cut brined in brown sugar and ...
The idea behind the new approach involves using sunlight to extract lithium from brine. It calls for creating a device that floats on the brine's surface. Inside the device is a membrane made of ...
I settled on a pre-seasoned pork butt, about 3 pounds ... 1.5 pound filet of salmon from my local shop, and then dry-brined it for a couple hours with a simple mixture of salt and brown sugar.