Difference between revisions of "Brine Meat"
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Brining meat before cooking yields a juicy and flavorful result. It's especially important for cooking white meats, which cannot be cooked to temperature (unlike red meats, which can be served rarer for a juicier result). | Brining meat before cooking yields a juicy and flavorful result. It's especially important for cooking white meats, which cannot be cooked to temperature (unlike red meats, which can be served rarer for a juicier result). | ||
| − | [[Category:Meat]] | + | [[Category: Meat]] |
== Ingredients == | == Ingredients == | ||
