The first sentence of this chapter states "A marinade is a seasoned, traditionally acidic liquid..." to which I thought "What? Acidic? Am I supposed to be using more acidic marinades? My marinades are almost all olive oil". But let's keep reading..

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.