According to Alton Brown, jumbo shrimp is an oxymoron. He insists that 'Jumbo means large, while shrimp means really small,' making the term nonsensical.
Brown dismisses 'dry brine' as inaccurate, insisting the correct term is 'cure.' He emphasizes that traditional curing includes specific ingredients like potassium nitrate.
He argues that adding flavor to a brine does little for flavoring the meat itself. The result of brining, he states, is merely over-saturation of the poultry.
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