Brines
Lagar
Salt does two jobs here and neither one is flavour. It seasons deeper than the surface, and it changes the proteins so the meat holds on to water it would otherwise cook out. Dry brine is salt straight on the meat. Wet brine is salt in water with the meat sitting in it. Dry is easier and does not water anything down. Wet is more forgiving if you are doing a lean bird.
- Steak dry brineTorrlag för biffOne per cent salt, uncovered, overnight
- Poultry dry brineTorrlag för fågelSalt and baking powder, for skin that crackles
- Pork chop dry brineTorrlag för kotlettSalt and brown sugar, four hours
- Salmon cureGravad laxSalt, sugar and dill, weighted, two days
- Whole-bird dry brineTorrlag för hel fågelThe day-before version, for a big bird
- Basic poultry brineGrundlag för fågelFive per cent salt, six hours, one chicken
- Buttermilk brineFilmjölkslagAcid and salt together, for thighs and wings
- Cider & sage brineCider och salviaFor pork loin, which has nothing to spare
- Pickle brineLag från gurkburkenThe jar you were going to pour away
- Beer & bay brineÖl och lagerbladDark beer, for shoulder and for sausage