Culinary Chemistry: On the Technique of Brining

Published 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 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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