I am trying to get my head around the new trend for brining a turkey to make it less dry and more succulent. This has never been something I have considered before yet it seems to be all the rage this year. Why? Is there scientific facts that we should all know about or is it a fad? I am on a low salt diet, so brining is not something I have considered and another question is surely that the bird would absorb at least a certain amount of water from the process which again I do not understand as we are all opposed to meat with injected water in it. Please could you unconfused me ? Thank you very much
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.