1 qt cold waterSoak meat (up to 2 lbs of fish, shellfish, pork, or chicken) for 30 minutes (or up to 2 hours for thicker pieces) in the fridge. Drain and hold in a strainer under ice until ready to cook. For an example of use, see (Another) Seafood Stew.
1/4 c kosher salt
1/4 c sugar
Wednesday, October 13, 2010
Simple Brine
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