| So you've got a tough piece of meat, or maybe just something that could use a little extra flavor or moisture. You've got options! Part of it is, of course, in how you cook the meat and serve it. Braising is great choice for tougher cuts, for example, and a delicious pan sauce does wonders for something that could otherwise turn out really bland. But one of the tricks to adding flavor is treating the meat before it goes anywhere near a heat source. To do that you can use a marinade or a brine, or you can cure it. But what's the difference? And which one is best for what situation? The answer mostly has to do with one crucial ingredient: salt. Read more... |
