Marinating

The difference between brining and marinating is that one uses salt and the other acidity for its active ingredient. They are part of a spectrum though, and it is not unusual to combine these actions. Seawater (brine) is aqua marina, and the word marinade derives from marina, further clouding the distinction They can also both

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Brining

Why brine meat proteins? To slightly season, to increase water retention during cooking and to plump dry meats. In high doses, salt draws moisture out of meat and is perhaps the oldest means of preservation. However, at low doses, salt can do the opposite and increase the water-holding capacity of meat. Salt is a mineral

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Crackling

Crunchy, crispy, crackly are sounds and textures much appreciated in our food. The terms don’t have agreed scientific definitions, although there may be differences in the frequencies of sound they produce (for example crispy making higher-pitched sounds than crunchy) but there is no consensus. Our mouths can interpret a remarkable range of sensations. A partial

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Brussels sprouts

While the brussels sprout is disliked by many, it hasn’t gone away. It’s not that we don’t have choices. Besides the brussels sprout, the cruciferous (brassica) family boasts the cabbage, kale, cauliflower, broccoli, broccolini, savoy, kohirabi and mustard greens. Humans started to genetically engineer these variants from one weedy Mediterranean plant, the mustard plant (brassica oleracea) 2-3000

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