The brining process renders the meat delicate, aromatic and juicy. Brine is a solution composed of water and salt in ...

When you let meat soak in brine, a process called osmosis begins, and the flavors and moisture from the solution pass into the meat. Salt does most of the heavy lifting in a brine solution ...

First, the brine. Why brine? Well, brining makes meat juicier. When you brine meat the salt water softens the muscle fibers, so less water is forced out during the cooking process, leading to a ...

Marination offers benefits beyond moisture and seasoning. It can also help prevent the formation of off-flavors. And as more consumers gravitate toward meals that can be heated in an oven, microwave, ...

Proteus® delivers greater yield without sacrificing quality or taste for consumer-pleasing food products with marketable ...

This year the “fire-powered” event returns to Tobacco Dock between August 28-31 and with it come a host of chefs, brewers, mixologists and musicians. Here, three chefs on the roster share some ...

where the meat is submerged in the solution, or through dry brining, where the meat is covered in salt and left to rest. Mike suggests adding spices and aromatics to the brine for extra flavour.

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 ...

Meatopia has been one of London’s most popular food festivals since it was established in 2013, bringing the best of US barbecue culture, drinks and live DJs. This year the “fire-powered ...