EBOOK
About
Brines and marinades add flavor to meats and change the consistency to a more tender state. In this book, you will find recipes that will bring new tastes to old favorites and that will tenderize even the toughest cut of meat.
Brines have long been used to relax the muscle fiber of meat, thus making any cut very tender. Marinades work mainly on the meat's surface, thus adding distinct flavors to the cut. We've included some very basic recipes, as well as others that include herbs and spices. You will find many recipes in this book to suit your tastes and needs.
We've also included some basic information about brines and marinades that help you understand the processes of brining and marinating so that you can develop your own recipes.
Brines have long been used to relax the muscle fiber of meat, thus making any cut very tender. Marinades work mainly on the meat's surface, thus adding distinct flavors to the cut. We've included some very basic recipes, as well as others that include herbs and spices. You will find many recipes in this book to suit your tastes and needs.
We've also included some basic information about brines and marinades that help you understand the processes of brining and marinating so that you can develop your own recipes.