- Sauce (Suave, smooth texture with a glossy appearance)
- odd looking starter
- Whole deboned BBQ chicken cooked prefectly with crispy skin
- kaiser rolls
- Ask Chef Jacob Brioche Hambuger buns
- Whats Cooking? Something fine and fancy or just good and delicious...
- FAT--the 6th taste?
- English Muffins
February 5, 2012 - 7:06am#1
In the future recommend a podcast on the science of brining. It's not easy to understand why if I cooking chicken breast and holding it hot in water drys the meat, but brining it in salt and water before cooking makes it juicy. Possibly a good food science video.