But this mix is what we like to use for almost all meats, including poultry and beef. Note that a dry brine will not work ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

Raw beef is initially brined for up to a week or more, so it’s important that the brine mixture has enough salt to prevent the growth of bacteria and other detrimental micro-organisms.

A perfectly cooked joint of roast beef is a guaranteed crowd-pleaser, but oftentimes, it turns out dry and disappointing. With the right recipe, keeping the meat tender and juicy is easy ...