I have been saving empty jars of olives and pickles for some unknown reason in the fridge.
Could I use the Olive juice to brine a pork tenderloin before sous vide?
How dilute would I need to make it?
I was thinking about using the pickle juice for brining chicken breasts on their way to being chicken salad.
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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