I have never wet-brined. A recipe calls for 4 fillets of salmon to a brine of 2 c water and 1 T salt. I want to do 2 fillets. So do I use the same amount of brine or 1 c water and 1.5 tsp salt??
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)