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Brine and defrost at the same time

Fine Cooking Issue 94

Whenever I have frozen meat that I want to brine for a little extra flavor, I put the meat into a resealable plastic freezer bag with the brine while it’s still frozen. The salt in the brine helps defrost the meat quickly, and the flavor begins to penetrate right away. This works best for thinner pieces of meat, such as pork chops, steaks, or chicken parts.

Jennifer Mach, Chicago, IL

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