This Buttermilk Brine Will Turn You Into a Turkey Breast Enthusiast
Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty…
All Strange Things About India and world
Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty…
In this week’s installation of The Grown-Up Kitchen, we’re diving into the open waters of seasoning meat. Whether you’re firing up the grill for the first time this year (or…
Photo: Claire Lower I love chicken. I’ve even found a way to enjoy a chicken breast (beat it into submission). When prepared and cooked correctly, chicken can be just as…
Photo: Brent Hofacker (Shutterstock) Dry brining is the simple act of sprinkling a food (usually meat) with a solute (usually salt, but sometimes a mixture of salt and sugar) to…
I am something of a pickle collector. I have a dedicated pickle fridge with a wide assortment of brined beauties contained within its walls. I cherish the salty, sour vegetables,…
Photo: Claire Lower There is something quite homey and family-oriented about the site of a whole roasted chicken. It makes a warm and welcoming centerpiece, can feed multiple people, and…
Photo: Davidchuk Alexey (Shutterstock) Conjure up an image of the perfect steak and you’ll likely land on a red and juicy interior enveloped in a savory, browned crust. Add in…
Photo: Elena Eryomenko (Shutterstock) Growing up, catfish was one of my favorite foods—one of the only fishes I enjoyed eating, in fact. As I got older, and lived and traveled…
Photo: Sea Wave (Shutterstock) I love soaking chicken in buttermilk. It is a truly unmatched marinade. The lactic acid tenderizes and flavors the meat, and the proteins accelerate browning, resulting…
Photo: Candice Bell (Shutterstock) The Grown-Up KitchenThe Grown-Up KitchenWelcome to The Grown-Up Kitchen, Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that may…