Brining poultry: Cooking with chemistry or hot nonsense? (video) (IMAGE)
Caption
The chemistry behind brining meat is well established — but is this decades-old technique just foodie smoke-and-mirrors, or does it really make meat taste better? Two Reactions hosts and a producer square off to find the answer … and find it they do! https://youtu.be/MlXSRQnIDYI
Credit
The American Chemical Society
Usage Restrictions
None.
License
Licensed content