I recently moved to France, a very rural part of France and I am searching for kosher salt to brine my thanksgiving turkey...I cant find it anywhere. Could I substitute sea salt? or any non-iodized salt? should I change the proportions?
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
The Best Way to Brine
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!
Add Salt to Garlic When Mashing It
It helps to break it down.
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.