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 Brine
Dry brine is when you pat down your protein, evenly sprinkle it with salt and then add some spices in there. And then you pop it on a wire rack set in a sheet tray and let it sit in your fridge uncovered. The salt will dissolve from the meat juices get drawn in and tenderize the meat,. dry out the skin so it crisps really well and help the fat render.
Play episode from 12:18
Transcript
