Brine recipes list ingredients and amounts of them,
but often fail to describe how to bring them to full potential.
Are concepts such as pan toasting aromatics, like tarragon and coriander,
or bringing a brine containing bay leaves to a boil to release the full flavors
just assumed?
but often fail to describe how to bring them to full potential.
Are concepts such as pan toasting aromatics, like tarragon and coriander,
or bringing a brine containing bay leaves to a boil to release the full flavors
just assumed?