Curing meats, poultry, and fish in a salt and water solution is known as brining or wet curing. Brining provides depth in flavor, tenderness, and a moister final product. The base of a brine is salt and water, and sometimes sugar. Kosher salt is preferred because it doesn’t have any […]
“Is it done?” The eternal question that is not always easy to answer. Use this handy reference chart for deciding when your meat, poultry, or fish is ready to enjoy. Remove your food from the oven, grill, or pan when it’s still a few degrees below your desired temperature to […]
Makes 4 to 6 servings
Braising, barbecuing, and slow-roasting are all long, low cooking methods that utilize less tender, fattier cuts of meats with a lot of connective tissue. But braising stands apart in that it includes liquid in the cooking process. It is also a combination cooking method—one that uses both dry and moist […]
Knowing how to cook comes down to mastering a few simple techniques, which opens up a world of original cooking for you. You are no longer tied to having a recipe, buying the ingredients, and then cooking. You can pull together ingredients you already have on hand and use the […]