The topic of brining meat or poultry stirs up a lot of debate: Should you wet- or dry-brine? How long should you brine? Does brining even do anything? So in this episode of MDRN KTCHN, host Scott Heimendinger explains the science behind brining, and delivers the verdict on the best way to do it. For the full recipe, click here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
How to Brine Your Holiday Turkey with Michael Chiarello
In this Thanksgiving edition of our You’re Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey. Avoid some things (have you ever heard of a blivit?) and embrace others (the bird fits perfectly inside a cooler). If you follow the approach Michael outlines here, he guarantees you one of the juiciest turkey dinners you’ve ever had. You can find his recipe for the turkey brine on his website.
Red Velvet Cake
Red velvet cake is festive, fine-crumbed, moist, and delicious with cream cheese frosting.
Started From - David Burke
Chef David Burke takes us on a trip down memory lane, while cooking three of his signature dishes.
Cornbread is a Southern staple, and a must with chili. This version is moist all the way through, with a lightly crisped top and a touch of sweetness. Mix in cheese or jalapeños for extra flavor, and feel free to bake as muffins if you prefer.
Behind the Business - Umami Burger
Umami Burger COO Gregg Frazer talks everything umami, fast-casual dining, and the newest additions to their menu.