Culinary Chemistry: On the Technique of Brining

By Tuesday, November 13, 2012 Permalink 0

Culinary Chemistry: On the Technique of Brining

by Jenn Oliver

Hello and welcome to the first post of Culinary Chemistry with Jenn! I am Jenn, your resident scientist with a gluten-free husband who is curious about all things related to the how and why of cooking.  Today, we’re going to talk about brining, but each post will explore a different technique or phenomenon related to cooking/baking in the kitchen. Do you have questions or are curious about a particular aspect in the kitchen? Feel free to send me an email at jennoliver@theramblingepicure.com or on our online chat to the right of the screen, or join our Community and follow the Culinary Chemistry group and forum.

This past holiday season, families and friends gathered to share in their holiday traditions of a meal together — many of which surely included an oven-baked roast. Mine certainly did, as my husband and I celebrated our first Christmas abroad, a cozy romantic weekend together, marking our one-year anniversary since arriving to Switzerland, our current home. But just because the holidays are over doesn’t mean you have to swear off making roasts until next winter’s festivities roll around.

Spices for pork roast brine.

 

 

 

 

 

 

 

 

 

 

 

 

 

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