The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

Shrimp adds so much to dishes, unless you overcook it. Master this simple two-step trick and you'll never eat mushy, rubbery ...

For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for ... Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water ...

In a small bowl, whisk together tomato paste, capers, caper brine ... bag closes around the food, then quickly seal it up.) Sous vide bag at 140 degrees until the shrimp are no longer opaque ...