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 firstname.lastname@example.org or on our online chat to the right of the screen, or join our Community and follow the Culinary Chemistry group and forum.