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Re: OT: Your Favorite "Food" Books??
Harold McGee's "On Food and Cooking." Continuously in print and revised for more than 30 years. Anything by Jacques Pepin. A recent release, "New Complete Techniques" sums up…1 · -
Re: Ot - fried eggs
Couple of things to mention. The consistency of eggs depends on their age. As they get older, more water comes out of the proteins, and tverything gets runnier. Also, crack them on a flat surface, no…2 · -
Re: To Brine or Not to Brine, That is the Question.....
EggHill is right that the salt begins to break down the muscle fiber. But the other half of it is that the salt is hygroscopic. At first, the salt in the bring draws water out of the meat. But then a…2 · -
Re: What Music are you listining to right now
Burl Ives www.youtube.com/watch?v=j2klh2cTa_Q1 · -
Re: OK, this is for all the Marbles
I do dry brine so I don't have a huge pot of water in a 'fridge that is often stuffed for the holiday. I've been happy using as little as a handful of pecan shells for smoke. What I li…1 ·
