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Hi!

What is the explanation to the fact/myth(?) that brined beef gets firmer cause to the curing effect? Meathead brines his beef, Kenji Lopez dry brines his steaks, I used to keep salted steaks over night in my fridge and never noticed the firmness but have never compared 2 steaks (one presalted and one not) at once, side by side.

I also have found this http://www.cookingissues.com/2011/10/12/to-salt-or-not-to-salt-thats-the...

It's the season to be jolly and as such, gift time!  As I'm difficult to buy for, typically family justs wraps something I choose myself.  I know not very festive, but practical! So ....

Hi Jacob, I have tried your Brioche bun recipe for my sandwiches and the buns turned out fantastic both in texture and flavor. I recently purchased a bread machine to produce the dough and I would like to know if the dough can be stored over night without affecting the quality of the dough. If so, what is the best way to store ie..wrap in plastic and refrigerate? I am new to bread making.

Following removal of dough from refrigerator, what steps need to be taken prior to placing buns in oven?

Hi Chef and Stellas

Time to start thinking about Xmas - that means cooking as much as possible ahead without comprimising on taste, as well as planning execution

So, I have tried Chef's amazing sprouts with honey anchovy aioli dish, so my first question is

1) After I've blanched the sprouts in iced water, how long can I keep them fresh for, and what is the best way of doing so?

Next questions is similar for roast potatoes / root vegetables;