New course content — equilibrium brining

@Thomas, thanks for the help ...

t.stanoulis

When you need to find on the site something that becomes slippery when you seek it, try using google, as in:

"equilibrium brining site:chefsteps.com"

I find google to be more reliable than the built-in search feature on most sites—including ChefSteps. This search also files and presents clearly any instances in the forums.

@Pepijn - odd that I could't find that with a site search for "equilibrium brining" Thanks for the link!

Pepijn_31744

and here is it on CS with the text

@Brandon - thank you! I just found a beautiful Berkshire double cut rib chop and need to re-visit the brining info ...

Brandon_Byrd_40557

@Jack: It's here.

What happened to the class/video on equilibrium bring? Thanks

Ketchup is a waste of tomatoes, I only use it to make bbq sauces

I usually mix chili, mayo, relish and spicy mustard for a "Micky Dee" sauce.

There's a pretty good burger joint here and their "secret sauce" is mayo and Heinz 57 mixed together. Chili sauces I do love, like Sriracha.

I kinda like a little or chili on burgers and fries, with mayo

I'm a mustard guy as well; I've never put ketchup on anything!

I just counted I have 13 different mustards. I can't stand ketchup... Blah

@Brian I completely agree with you, mustard is an important part of any diet.

I love mustard. I definitely keep at least 4-5 different kinds on hand at all times. I have really gotten into mustardas recently too, I like the sweet and tangy combo.

prince_of_porcelain

@Johan, I think I may have just as many mustards around, and have also taken a pilgrimage to the National Mustard Museum. Mustard is good.

Allen_Johnson_67197

I think the video was well done. I myself have only brined turkey and ham. This is going to be on my list of things to start doing.

HAHA

I think my whole kitchen is a collection of fetish deviations...

I think they have websites for Mustard fetish....

@Brendan - you basically want a really spicy vinegary one - I threw that out as an example as it is hard to find good mustards in the regular mega-marts, I normally have around 10-15 kinds at home...

Im still hungry I didn't eat enough meatloaf henge

haha man do i hate chinese take out mustard. At least the kind they give you in the pack, I can only stomach the ones you buy in a jar from the asian store.

Well, one of the best ways of enjoying gravlax and if you are lazy is to do the above vac dry cure, then it'll take a few hours instead of 24h, it does get a bit firmer, slap it on a fresh piece of sourdough toast, butter, mix a little mayo with chinese take out mustard and dill, make a good layer, add flash pickled cucumber, salmon that you run through a lot of lemon juice, top off with plenty of fresh dill.

Not french enough.

It is funny - Hovmastar sauce is the one sauce Escoffier refused to make a "sauce" he hated it

Gosh I hate how slow google plus scrolls..... way better on my phone

Those cukes sound delicious. They would make a really nice sandwich topper.

Here is another take on it - https://plus.google.com/112827635720941213700/posts/QtBhKAwsKii