Now, if your ready to get started, you’re going to need some dried starter to start your starter, so check out my Sourdough Whole Wheat Pumpkin Seed No Knead Bread post where you’ll find the link to send for some Carl Griffith’s Sourdough Starter…it’s been around since 1847! I’ve been using it for years, it’s excellent and you can’t beat the price…literally…’cause it FREE!

Reviving your dried starter is a relatively simple process also. This great video clip is from Breadtopia, one of my favorite sites, and it shows you exactly how to do it. If you’re into bread and baking, you should definitely check out Breadtopia for amazing recipes and videos.

Cambro 6 qt. Container Perfect for Brining

I always prefer to brine pork or poultry before cooking. The brining process not only breaks down proteins and tenderizes the meat, but also adds moisture (through osmosis), making the meat “juicier” and also less likely to dry out when cooking.

I brine the meat in a clear plastic Cambro container as soon as I get it home from the supermarket. After brining, I wrap the parts in plastic wrap and freeze what I’m not going to use immediately. When I’m ready to use it in a recipe,  I simply defrost it, and since it’s pre-brined, it’s ready to go. Follow the jump for exactly how to do it.

For brining, I make a solution of about ¼ cup of table salt per quart of water (you’ll need about 1 quart of water per pound of meat). If you use kosher salt (which I prefer…it has a “cleaner” taste), add about ½ cup per quart because kosher salt weighs less by volume. I also like to add about ½ cup sugar per quart to the solution, as that really adds to the flavor. The best way to do this is to take about a cup or two of warm water, add the salt and sugar and stir until it dissolves, throw in a handful of ice cubes to quickly cool it down and then add the rest of the cold water and stir. You want the water to be less then 40° when you add the chicken so as not to promote the growth of bacteria. You should always try and keep all food out of the “danger zone” of between 40° at 140° as much as possible, as that’s the range of temperature that’s most conducive to bacterial growth.

I usually brine pork chops for about 4-5 hours and poultry for 2-3 hours depending on the size of the individual pieces (even an hour can make a huge difference in taste and texture). It is best to err on the side of too little time than too much, or the food may end up tasting too salty. After you try it a couple of times you’ll get the feel for it and be able to adjust the timing to your individual taste. You should use a non-reactive container (I use a large plastic Bain Marie, but any plastic, ceramic or glass container will do). Make sure all the pork or poultry parts are completely submerged and place the container in the refrigerator. When it’s done brining, take the pieces out and quickly rinse them off under cold water, dry them off and they’re ready to be used in any recipe or, at this point, they can be wrapped individually and frozen for later use. When you want to use them, just defrost and they’re ready to go in any dish.

One thing to keep in mind is that some pork and poultry comes pre-brined. It’s usually labeled as “Enhanced” or “Seasoned”. The producer or retailer does it not only to tenderize, moisturize, and flavor the meat but to extend the shelf life. It also adds water weight so the product, sold by weight, will be more profitable. If you do purchase this type of meat, you shouldn’t brine it…it will end up being too salty.

Pizza stones are available just about everywhere, and come in a variety of sizes and shapes (and prices). They should be put in a cold oven, then preheated for at least 30 minutes before using. Because they are porous and absorb liquid, the stone should never be washed with soap…just a dry brush or some plain, warm water if needed. They are also ideal for baking bread.

Click here for a printable text only version of the recipe.

Click here for the recipe with photos.

Please click here for the printable recipe.

You gotta CRUSH that bacon flat!

One of the great all time unessential-but-cool-to-have kitchen tools is the cast iron bacon press. You use it to keep bacon from curling up as it cooks, and that makes it great for topping sandwiches (like killer BLTs, bacon cheeseburgers, grilled cheese and The Ultimate Breakfast Sandwich). Used in conjunction with a heavy, seasoned Lodge 12″ Cast Iron Pan (an essential addition to any kitchen because of its excellent heat retention and diffusion properties), it’s also perfect for weighting down chops, burgers or steaks while pan-frying, which helps to keep more of the surface area of the meat in contact with the pan. This  browns them more evenly and helps develop complex flavors and aromas via the Maillard Reaction, all while forming a tasty caramelized crust .