Food/prep people ahoy!

[mousme]

I've been hearing confusing things about brining one's food, especially poultry (something about conserving moisture in chicken).

Is this advisable? When should one brine one's food, if ever? What does it do? Stupid question of the day: doesn't it make the food taste awfully salty?

Buh?

Anyone? Bueller?

Comments

[joane.livejournal.com]

I've heard of Alton Brown using it as a cooking technique for turkeys, but never tried it; it's a same-weekend marinade-type thing, as I understand it. I've done pickles before, which is kind of a brine, but that's about all I know of for brining as storage technique.