Brining is the key to a moist and flavorful chicken, whether it's roasted, grilled or fried. Dry brines are best for achieving crispy skin in a flash, and wet brines yield the most tender meat. Buttermilk needs just salt and pepper to turn it into a tangy brine perfect for fried chicken.
Feta brine is the perfect way to prepare a whole chicken for roasting, according to Tony Cervone, chef at Souvla in San Francisco. Commercial feta brine can be used or a homemade version of feta cheese pureed with water will yield the same results.
A popular way to get rid of okra's mucilage slime is to fry it, but one cook roasts the vegetable to see if it can be slime-free and tasty. She flavors it with chaat masala for a more heart-healthy vegetable dish.
The idea for brining chicken in a solution made with pinot noir is less time-consuming than making coq au vin, but yields delicious flavor and moist meat. Chicken breasts can be soaked in brine for up to two days before cooking them by grilling, roasting or pan-frying.
Chefs shouldn't let leftovers from last night's braised beef or roasted chicken go to waste. If cooked properly, roasted meat can go the extra mile and create a breakfast -- such as hearty hash made with sweet onions and fried potatoes -- that is just as tasty.