Question about salt for brining
Jack Curry wrote:
> Dana,
>
> You can use any kind of salt for brining, though non-iodized salt is my
> preference (Kosher, Sea or Pickling).
I have the same preference. In fact, I generally avoid iodized
salt in my own cooking but I'm sure I get enough iodized salt
elsewhere to avoid goiter.
Thanks -
Dana
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