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The Best Way to Brine - MDRN KTCHN

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Published on Dec 16, 2012

For the full recipe, go here: http://modernistcuisine.com/recipes/i...

The topic of brining meat or poultry stirs up a lot of debate: Should you wet- or dry-brine? How long should you brine? Does brining even do anything? So in this episode of MDRN KTCHN, host Scott Heimendinger explains the science behind brining, and delivers the verdict on the best way to do it.

Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home: http://amzn.to/Rw8udu


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