[Sca-cooks] Article on brining

[Phlip]

Since brining meat is a period technique, I thought some of you might be
interested in this article on the process as used modernly. It has suggested
timings as well as suggestions for using other fluids than water, keeping
the meat color meat colored, and the like. Enjoy ;-)


Ene bichizh ogsen baina shuu...

http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....