To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.

Brine also lowers the pH of the dough without disrupting the yeast, which can extend the shelf life of finished baked goods, ...

width="550" height="413" data-tw-width="w-full lg:w-3/4 mx-auto" data-align="aligncenter" /> The mise en place for brining a chicken: chicken, salt and seasonings, cold water, and a container ...

Serve with kimchi and soju for an authentic Korean lunch. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution.

Brining chicken prior to frying is a great way to guarantee both moisture and flavor, thanks to the brine's high salt content. But Brian Cartenuto, chef and owner of New York's Bird Dog and Bird ...