cookingAshley IncarnatoApril 19, 2016cooking, salt, brining, meat, chicken2 Comments Chapters 11 & 12: Getting Salty Yet another topic I've heard but not really understood much (this has happened a lot in this book...more than I was expecting..).A brine is a salt water mixture, but apparently the ratio of salt to water matters. cookingAshley IncarnatoApril 19, 2016cooking, salt, brining, meat, chicken2 Comments
cookingAshley IncarnatoNovember 01, 2015baking, beef, burnt meat, chicken, cooking, maillard reaction, meat, medium rare, pork, rare, roasting, searing1 Comment Chapter 3, 4, & 5: Picking up the speed The biggest AH-AH of these chapters:YOU CAN PUT A STEAK IN THE OVEN??? cookingAshley IncarnatoNovember 01, 2015baking, beef, burnt meat, chicken, cooking, maillard reaction, meat, medium rare, pork, rare, roasting, searing1 Comment
