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Anda Divine
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Ruth, consider the possibility that the pork you are using is qualitatively different from what was available when you were young. So much of it comes from CAFOs now, and of course the meat taste and texture are much worse. I only buy pasture-raised heritage pork and poultry from local farmers here in west-central Virginia, and brining is simply never necessary, My favorite prep method for pork roast is "Porc En Daube," where I mix olive oil, fresh lemon juice, honey, crushed bay leaves, and salt/pepper, and smear it all over the meat and then roast as usual. The aroma during cooking is to die for.
Toggle Commented Nov 3, 2010 on An Ode to Brining at Ruth Reichl
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Nov 3, 2010