Tag Archives: Brining

Blackened Beef Short Ribs

Most of the time when we cook short ribs, it’s usually as a braised item.  Whether we cook them in there own juices at low heat, we sous-vide them over night, or we pressure cook them; we are basically cooking … Continue reading

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Posted in Techniques | Tagged , , , ,

Rapid Pickling and Infusions

  The history of pickling began almost 4000 years ago using cucumbers.   Also known as brining, it is a process of preserving food using  a salt solution, or marinating, then storing  in an acidic solution; usually containing vinegar.  With … Continue reading

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Posted in Molecular Gastronomy, science, Techniques | Tagged , , ,