brine
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The Difference Between Wet Brines, Dry Brines, and Marinades
In this week’s installation of The Grown-Up Kitchen, we’re diving into the open waters of seasoning meat. Whether you’re firing up the BBQ for the first time this year (or ever), or anxious about hosting a dinner party, knowing how to deliver flavour is all a part of cooking like a grown-up. Here’s a cryptic…
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Old Bay Is the Secret to a Perfect Bloody Mary Pickle
At any given moment, my fridge is about 15% pickles. This may not sound that impressive, but it translates to at least four or five jars, which is a respectable — though not excessive — amount. I appreciate all kinds, from the simple fridge pickle to a true lacto-fermented cucumber (or some other vegetable). I…
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Make Quick Pickles Even Quicker By Massaging Your Veggies
Quick pickles are the MVP of no-stove-required side dishes. Despite the name, some versions need to soak for an hour or two before they’re ready to eat. If you need a crunchy vegetable side and you need it now, you can get things started with a little massage.
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Use Mozzarella Whey And Feta Brine To Make An Extra Tasty Batch Of Rice
If you are a fan of fresh mozzarella or feta, you have no doubt found yourself with a container or two of somewhat cloudy water in which your precious cheese was packed. You could dispose of the salty, slightly creamy liquid by dumping it down the drain, or you could use it as a tasty…