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	<title>Michael Ruhlman &#187; brining</title>
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	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<title>Corned Beef: How To Cure Your Own</title>
		<link>http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/</link>
		<comments>http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 12:36:13 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brining]]></category>
		<category><![CDATA[corned beef]]></category>

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		<description><![CDATA[Brine for Corned Beef, Photo by Donna With the approach of St. Paddy's day I got a brisket into the brine Friday, in time to make my wife the corned beef she loves. And I realized I've never blogged about it.  Everyone who cooks should corn their own beef.  It's easy as brining a chicken. [...]]]></description>
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		<slash:comments>62</slash:comments>
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		<title>Lemon-Tarragon Brine for Roasted Chicken</title>
		<link>http://ruhlman.com/2010/01/lemon-tarragon-brine-for-roasted-chicken/</link>
		<comments>http://ruhlman.com/2010/01/lemon-tarragon-brine-for-roasted-chicken/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 16:24:12 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brining]]></category>

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		<description><![CDATA[Herb-brined, roasted chicken, photo by Donna I normally don't brine chicken.  I roast a chicken about once a week and it's a step I just don't think about since salting the bird before I roast it works perfectly fine.  Also, I don't like the skin of a brined and roasted bird—it's too thin and dehydrated.  [...]]]></description>
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		<slash:comments>46</slash:comments>
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