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I have been brining pork for a while and it really works. I need to credit the 1st Gourmet cookbook's recipe for "fool proof grilled chicken" for getting the idea of brining pork.
Commented Nov 1, 2010 on An Ode to Brining at Ruth Reichl
An Ode to Brining
I’ve had such a love/hate relationship with pork. I loved the sweet meat when I was little, loved the wonderful aroma that filled the house as it roasted. And then, suddenly, I couldn’t stand the papery dry meat that emerged from the oven every time, which had all the charm of cardboard. For a lo...
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