#brining

#brining

Freeman has a pretty simple tip that we had never really considered for cauliflower, telling us an essential step is "a good soak beforehand." Like wet brining a turkey, letting cauliflower soak in liquid means it absorbs plenty of moisture, so the higher temperatures and longer cooking times that would normally dry out cauliflower instead leave it meaty and tender. And this is important because Freeman loves to cook cauliflower on the high heat of the grill. "I'd say just a little bit of oil, fresh on a grill, open fire is a great way to do it," she recommends.

"When it comes to brining pork ribs, I suggest overnight," he says. "This will bring out the flavor and tenderize the ribs."

Bobby Flay's method of frying chicken involves brining it in buttermilk, baking it partially, and then deep frying to achieve both tenderness and a crispy exterior.