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

Brining

[ankhorite.livejournal.com]

Me no cook (despite the icon).

Me ask my dearest savant_da_rat to look in on this issue when he comes home later this week.