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Kitchen Notes: Brining

This is exactly why I love Cooking for Engineers.com

Brining, it’s not osmosis — and it makes meat juicy!

URL: Kitchen Notes: Brining

This entry was posted on Tuesday, November 2nd, 2004 at 01:32 and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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