Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

gfweb

gfweb

On 11/17/2018 at 2:34 PM, Lisa Shock said:

This has me wondering about adding orange peels to the brine for corned beef.

I have done this with zest on a dry rub cured CB.  Not a classic taste, but nice

gfweb

gfweb

On 11/17/2018 at 2:34 PM, Lisa Shock said:

This has me wondering about adding orange peels to the brine for corned beef.

I have done this with zest on a dry rub cured CB 

×
×
  • Create New...