3.23.2010

How Nerds Brine Meat

In the grand tradition of my (in)famous attempt to determine via math the amount of zest you can get from a grapefruit based on the amount of zest you can get from a lemon, the inimitable Francis Lam dives into the question of exactly how much salt your meat picks up when you brine it. It's over at Salon.com, and reading it felt like taking a vacation into my own mind.

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