#brining meat

Brining does take a bit of planning, but hey, we are all in quarantine anyway, so now is a good time to experiment with this.

You will find that a few hours in a brine solution can make a huge difference in the flavour of your dinner. Overnight is best, especially for larger cuts like shoulders and whole chickens or turkeys, but smaller cuts like pork chops are fine with just 4 – 6 hours.

Lyndalocks and the three table salts

What’s in your salt?

I’ve been brining chicken which is naughty but tasty. Various recipes suggest using table salt. I don’t have any.

I found some for 18p but I put it back when I saw that its contents included anti-caking agent. At this stage I didn’t pay attention to what that was.

In shop number two I noticed that their anti-caking agent was Sodium Hexacyanoferrate II. Despite all the letters…