Okay, having a problem with dry brining my turkey. Help? [more inside]
I accidentally bought a turkey that has been "deep basted with butter." Can I still brine it? [more inside]
I have a bunch of pickles just hanging out with no brine. Just pickled cucumbers, right now sitting in a bowl loose. I have a big jar I can put them in, but...what liquid should I put in there with them? Do I need any liquid, or will they keep without? If I do need liquid, what kind? There are a *lot* of pickles. I have water, a variety of vinegars, and about a cup of brine that's in another pickle jar that I could maybe repurpose.
I always brine my chicken before BBQing, like any good cook. I have a new jerk dry rub from the farmers market that instructs me to leave it on the chicken for 24 hours. How can I get the benefits of the brine and of the long dry rub exposure both?
Help me make a glazed ham this weekend. [more inside]
Brine Filter: My turkey's been brining in very cold conditions for now 36 hours. Should I remove it? [more inside]
Turkey brining fiasco - Is my turkey that has been sitting in cold tap water for the past 18 hours still good to cook? [more inside]