Tag Archives: brine
Equilibrium-brined pork tenderloin

First steps in equilibrium brining

One of the terms that came up frequently right after Modernist Cuisine was released was “equilibrium brining,” but it took me a long time to fully internalize the concept and get around to trying it out. Traditional brining involves placing meat in a relatively concentrated salt solution for a short length of time. You have […]

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Twice-Cooked Scallops

Twice-cooked scallops and twice-learned lessons

Another take-home lesson from the Ideas in Food classes was the importance of brining seafood. I’ve long known that it was important to brine some fish, especially salmon and arctic char, when cooking it sous vide, to prevent protein from coagulating on the surface in unsightly white puddles of goo, but I’d never really considered […]

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