What Is the Difference Between Corned Beef And Pastrami?

Have you ever been sitting at a deli and thought, “What is the difference between corned beef and pastrami?” Yeah, me too. When I was younger, I feel like I tried to get to the bottom of it. I was familiar...

Pitmaster Rodney Scott's smoked prime rib recipe

Melanie Wong
by Melanie Wong 4 months ago

Food writer Carolyn Jung offers her take on famed Pitmaster Rodney Scott's recipe for smoked prime rib from his new cookbook, "Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie.

Dairy Brine for Pork?

by zackly 9 months ago

I was wondering if I could substitute a dairy product (milk, buttermilk, yogurt?) for water in a traditional water/salt/sugar brine I'm making for a section of boneless pork loin? Goal #1 is keepin...

Salt turkey after wet brine?

by IamLaura 1 year ago

I got a turkey breast for Thanksgiving. It turned out to be frozen, though I called the butcher, who assured me that it is not frozen all the way through. I had intended to do a dry brine, but that...

Quick pickles using leftover pickle juice

by mushroomaffairs 1 year ago

I used a mixture of Trader Joe's and Mt Olive bread and butter pickle juices, there wasn't a lot of it so I added more white vinegar and a bunch of other useless spices before boiling. The existin...

Pickle Juice Brined Fried Chicken

by zackly 2 years ago

Apparently, people have been doing this for a long time but I just found out about it recently when I was looking for the method Chick fil A uses to make their great chicken sandwiches. There are t...

Oops, In Dry Brine I used Baking Soda instead of Baking Powder

by JuniorBalloon 5 years ago

I have a 9 pound turkey that's been dry brining in the fridge overnight. Missread the recipe and used Baking Soda instead of Baking Powder. 2 tblsp of kosher salt and one tsp of Baking Soda. What c...


by aromasgram 2 years ago

If a brining turkey got over 40 degrees, should it be tossed?

Brining Turkey

by TroyPaulGrimes 2 years ago

So I put a turkey in brine that I had let cool at room temperature all night. It felt a little warm but went ahead and placed turkey in and then put it straight into fridge. Was cool to fridge te...

Brining an already salt injected frozen turkey?

by beckster914 12 years ago

I was planning on using Alton Brown's turkey recipe this year which includes brining and then roasting. I moved my turkey today from the freezer to the fridge to defrost for a few days and noticed ...

Still in search of (acid) whey uses - maybe a seasonal solution as turkey brine?

by CookingChemicalEngineer 2 years ago

I've posted before about trying to find uses for whey left over from cheese-making [edit to add for clarity - cottage cheese and paneer cheese type cheese-making]. I've tried it as a water replace...

Turkey brine help!

by britvarama 3 years ago

Hi everybody, I'm new here. Hoping I can get some quick help. Today I prepared Alton Brown's turkey brine recipe. 4 quarts veggie stock, 1 cup salt, half cup brown sugar, and tbsp peppercor...

Brining With Bouillon?

by zackly 3 years ago

I use Knorr Chicken Bouillon to enhance the of various preparation like pilaf, gravy/sauces, meatloaf etc. I have two large bone in pork loin chops that I'm going to prepare Milanese style for dinn...

Deep-Fried turkey.. brine or not?

by adroit_minx 14 years ago

We're considering deep-frying a turkey this Thanksgiving. I always brine a bird headed for the oven, but was wondering if the additional moisture in the bird, if brined, would be a disaster in a d...

How to brine cod loins?

by MrFerociousDinosaur 3 years ago

Alright, so I just bought a huge box of Icelandic cod loins and have 3 thawing in the fridge. I very much enjoy white fish like cod, but prefer to brine it before eating it, so how could I go about...

Fresh Ham- Should I brine?

by Carbear99 10 years ago

I have a very large uncured fresh ham (approx 20 lbs) that I want to cook for Easter. I cooked the other one for Christmas and did not brine it and it was tough and awful. I'm thinking that I n...

Does brining chicken make a big difference?

by mschow 14 years ago

I like to make a roast chicken on the weekends. Until I found this website, I never heard about brining a chicken you were about to roast. I've never done this before. How do you do it, and what...

Koji/shio koji for meat = magic!

by carophil11 5 years ago

I've recently become obsessed with working on fermentation projects (kimchi, lacto-fermented everything, yogurt, miso, kombucha, even soy sauce). I recently bought some koji-kin (aspergillus oryza...

Shrimp purchased defrosted vs frozen saute different, need thawing tips for firmness?

by TheKnottyHooker 5 years ago

Hi. I buy shrimp at a few local grocery stores to *saute once in a while. The ones I buy defrosted seem to cook up with a firmer flesh. I don't overcook them but they get this nice firmness and get...

Dry Brined Shell-On Shrimp, Old Bay?

by zackly 5 years ago

The next six weeks are shrimp cocktail season. Now, I've cooked a lot of shrimp in my life having worked in that industry for almost twenty years. Making great shrimp cocktail is more about using g...

How about burgers from a wet-brined chuck roast...?

by airspacegeek 5 years ago

I've recently discovered the wonders (there's understatement of the year) of brining. I've done the Thanksgiving turkey (brined and spatchcocked), chicken thighs, pork roasts, and short ribs. I'm a...