Hi Jamie,
Here's a question that someone sent to me by private message through the TVWB Twitter page:
"Brining meat was all the rage for many years, but recently salting meat seems to be gaining favor. Both seem like good techniques. Do you have any advice on when to choose brining vs. when to choose salting?"
Here's a question that someone sent to me by private message through the TVWB Twitter page:
"Brining meat was all the rage for many years, but recently salting meat seems to be gaining favor. Both seem like good techniques. Do you have any advice on when to choose brining vs. when to choose salting?"