"Brining the bird before cooking, as Heston Blumenthal suggests, just masks the flavour of the meat – definitely not worth the hassle," Felicity Cloake writes, in her recipe for "perfect chicken pie".
This is my view, too. Others disagree, as responses to one
of the most visited posts on this blog, Heston's roast chicken, indicate.
I have had greater success, however, with brined pork chops.
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