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Episode 53

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Published on:

18th Jan 2021

How To: BRINE

Brining is the key to success on the grill, in the oven, and often in a skillet. Brined meat is tastier, juicier, and more tender.

Join us, veteran cookbook authors Bruce Weinstein & Mark Scarbrough, as we offer you the secrets to making a brine: tips, hints, and even a few recipes.

We've written over three dozen cookbooks. We've developed over 10,000 original recipes. We've been Contributing Editors at EATING WELL and COOKING LIGHT, as well as columnists for EATING WELL and weightwatchers. We know a lot about brining. Get ready for all the tricks, tips, and secrets.

Here are the segments of this episode of COOKING WITH BRUCE & MARK:

[00:21] What is a brine?

[02:42] What to brine-and what not to brine.

[06:15] To brine you need a good container. But what kind?

[9:39] How does brining work? 

[14:35] What's basic timing for stuff in a brine?

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

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Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!