768: Hands On Cooking and Hosting with Sohla & Ham El-Waylly and Restaurateur Will Guidara
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
00:00
Dry Brining - Is There a Window?
There's a window when the dry brine morse from dry brining and into more of a cure. The larger the piece of protein that you're brining, the longer it takes. I would rarely go past 48 hours just because you're just going into a different territory at that point. If you're looking, if you're looking to cure something, go for it.
Play episode from 10:47
Transcript
