Culinary Chemistry: On the Technique of Brining

By Friday, January 28, 2011 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.

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