/ck/ - Food & Cooking

>>7579482
Brining for 24 hours? You're an idiot. This will cause the meat to get too salty as it will eventually pull the liquid out of the muscle fibers. Unless you're brining a whole chicken at once, or dozens of pounds of pieces, you should only brine for 1-2 hours for boneless pieces and 3-4 hours for bone-in pieces.
Also, a good brine typically has a small amount of sugar too.
However, your advice on beans is good.

> tl;dr You're a faggot.

You are all idiots. Chicken fried steak is fried in oil previously used to fry chicken. Country fried steak is the exact same thing, just with oil that hasn't been used to fry chicken. THATS THE ENTIRE DIFFERENCE.

>wedge salad
>deconstructed anything
>"craft" beer
>gastropubs
>fusion "cuisine"
>"gourmet" insert nongourmet item
>appetizers larger than the meal