I love brining meat—it produces super juicy and flavorful results, but you usually need a ton of salt, sometimes spices, and of course, water—not to mention a place in the fridge to store everything. This “dry brine” method cuts all of that down, and cuts down the time, to get the same delicious results. The video above tells the tale (the dry brine method is in the first half, but the full six minutes is worth a watch). You only need a few teaspoons of salt and pepper, and maybe a dash of cayenne, to liberally cover two pretty hefty pork chops. Cover them over with your spice mixture, put them on an elevated rack in the fridge for about 12-18 hours so they get some airflow on all sides, and all that salt will do the same in the air that it would do submerged in water and then dried off. Once they’ve “brined,” or leached out delicious moisture and then reabsorbed it—and the salt and spices on the meat—they’ll be even more delicious than before, but more importantly they’ll be ready to cook. From there the cooking method is up to you—you could always grill them like in… Read full this story
- 'It was like a movie': the high school students who uncovered a toxic waste scandal
- If you feed your pigs garbage waste, then prepare for diseases
- How to cut food waste
- Russia begins cleaning up the Soviets' top-secret nuclear waste dump
- Britons 'must slash their meat consumption by 20 per cent, cut out dairy and reduce food waste to reach net zero emissions by 2050'
- Carla Hall Ate These Slow-Cooked Pork Chops 'Every Sunday' as a Kid
- Eating quinoa may harm Bolivian farmers, but eating meat harms us all
- 10 Body Scrubs To Get Rid Of Dry Winter Skin
- Cheap meat hard for German farmers to swallow
- Avadi Corporation aims to manage waste sustainably
- Mekong Delta border town's salted, dried fish market
- Rly commissions govt's first waste to energy plant; to turn e waste, plastic into light diesel oil
"Dry Brine" Chops for Juicy, Succulent Meat Without the Time, Mess, or Waste have 351 words, post on lifehacker.com at May 21, 2016. This is cached page on Konitono Blog. If you want remove this page, please contact us.