It finally snowed in Chicago this year! I was wondering if there were any recipes or techniques utilizing snow or cold weather ie dry brining large cuts of meat that would normally not fit in a standard refrigerator.
I was interested in setting a pot of corned beef and covering it with snow. Would temperature fluctuations (between low 0 and high 30) affect the meat texture? Would the meat acquire freezer burn in the salt brine?
Submitted January 05, 2015 at 07:30AM by sudo771 http://ift.tt/1F7fcm6 AskCulinary
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