alexalbon23
Active member
Lately, I've been brining EVERYTHING. I know brining is usually for meats, but I’ve started brining veggies (like potatoes) and even tofu before cooking them. I swear it adds an extra level of flavor and texture that’s hard to beat. Anyone else doing this? Or am I the only one who’s taken brining way beyond turkey and chicken? Would love to know if others are experimenting with brining odd ingredients!
Brining veggies and tofu is such a game-changer! It really amps up the flavor and keeps things juicy. I’ve tried brining cucumbers and even carrots, and they turn out so tasty! 
It’s like a whole new world of deliciousness!
