TITLE

ASK ARI

PUB. DATE
May 2010
SOURCE
Missoula Independent;5/27/2010, Vol. 21 Issue 21, p19
SOURCE TYPE
Newspaper
DOC. TYPE
Article
ABSTRACT
The article provides an answer to a question of the science behind brining.
ACCESSION #
54572611

 

Related Articles

  • The Technique > Better Meat, Overnight. Lynch, David // GQ: Gentlemen's Quarterly;Nov2007, Vol. 77 Issue 11, p106 

    The article offers suggestions on how to season meat through overnight brining. It relates that brining is primarily used to season the meat all the way and to impart moisture to quick-to-dry out meats such as turkey, chicken, and porkchops. Moreover, it provides information on how to concoct a...

  • Shake it, don't bake it.  // Men's Health;Apr91, Vol. 6 Issue 2, p39 

    Offers a tip on how to reduce salt on food by putting it on the food while eating.

  • A saline solution.  // Snack Food;Mar95, Vol. 84 Issue 3, p42 

    Discusses the selection of the right salt for snack applications. Description of salt products; Different grades of salt commonly used on salted snacks; Snack processors' evaluation of the uniformity of the finished product; Akzo Nobel Salt, Cargill Salt and Morton International as the biggest...

  • Coarse or refined, salt is a trendy mover and shaker. Martin, Richard // Nation's Restaurant News;04/13/98, Vol. 32 Issue 15, p45 

    Provides information concerning the use of different kinds of salts on most dishes in the United States. Views of some culinary experts about the appeal made to customers by salt garnishing on various dishes; Demonstration of salt application on selected French dishes; Benefits offered by...

  • How to corn venison. A.D.Livingston // Field & Stream;Dec96, Vol. 101 Issue 8, p82 

    Presents instructions on how to make corn beef out of meat from wildlife. Comparison with corned beef sold in supermarkets; Ingredients.

  • Salt sedition. Young, Barbara // National Provisioner;Jun2003, Vol. 217 Issue 6, p8 

    Comments on a survey regarding high salt levels in ready meals. Concern for public health; Use of salt as a food additive; Evaluation of food development programs.

  • Bait-Brining Made Easy. Poveromo, George // Salt Water Sportsman;Dec2001, Vol. 62 Issue 12, p20 

    Suggests techniques in preparing bait-brine for game fishing and recommends a couple of brining products.

  • A Fine Brine.  // Indianapolis Monthly;2012 Menu Guide, Vol. 35 Issue 5, p5 

    The article presents the favorite brined pickle choices of chefs such as homemade sugary brined dill pickles chunks, and sweet-and-sour refrigerator pickles.

  • A COOLER WAY TO BRINE. CHUN, KAY // Bon Appetit;Nov2012, Vol. 57 Issue 11, p128 

    The article offers step-by-step instructions for brining a turkey.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics