My old head chef swore by a 48-hour brine for pork chops, and after a year of doubting him, I finally tried it.

He said anything less was a waste of good meat. I always thought 24 hours was plenty, but last week I did a side-by-side test with two identical Berkshire chops. The 48-hour one was noticeably juicier and held seasoning all the way through after a hard sear. Now I'm rethinking a lot of my basic prep. Has anyone else had a piece of old-school kitchen advice completely change their results?

2 comments

2 Comments

aaronrobinson17d ago

Yeah, that extra day makes all the difference.

the_jordan17d ago

@aaronrobinson For real, what kind of difference are you seeing? Is it just about feeling less rushed, or does it actually change your results? Like, my workout plan feels totally different with an extra rest day, but my friend says it messes up his flow.