#brining

#brining

If you're tired of playing the guessing game as to whether your roasted meat will turn out dry or tender, it's about time to try a meat brine - a salty solution that's proven to boost moisture and flavor. But whether you choose a dry brine with salt and spices or a wet brine, there's one ingredient that can keep things moist and add a tart zing: grapefruit peels.

Part of the problem is that pork chops are notoriously easy to overcook and dry out. As delicious as they may be on the grill or breaded and fried, they still require some finesse. Even in a slow cooker, pork chops can dry out if they're not handled the right way, leaving you with tough, flavorless meat that does not make a pleasant meal.

Freeman has a pretty simple tip that we had never really considered for cauliflower, telling us an essential step is "a good soak beforehand." Like wet brining a turkey, letting cauliflower soak in liquid means it absorbs plenty of moisture, so the higher temperatures and longer cooking times that would normally dry out cauliflower instead leave it meaty and tender. And this is important because Freeman loves to cook cauliflower on the high heat of the grill. "I'd say just a little bit of oil, fresh on a grill, open fire is a great way to do it," she recommends.

"When it comes to brining pork ribs, I suggest overnight," he says. "This will bring out the flavor and tenderize the ribs."

Bobby Flay's method of frying chicken involves brining it in buttermilk, baking it partially, and then deep frying to achieve both tenderness and a crispy exterior.