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Pre-Salting Poultry and Meat

Pre-Salting Meat and Poultry

I think it was my love of eating that turned me into a cook, one who is always searching for methods to make what I cook taste ever better. Like many home cooks I’ve found myself in the middle of trying a new recipe when suddenly I realize I’m in trouble–the language is vague and the process inadequately described– so I have to wing it. In my contributions to Devour, I’m eager to define in simple language the terms that recipes often leave vague and explore the techniques, tips, and tricks that chefs and long-time cooks have acquired over the years.

For years now I’ve been brining my chickens and meats to make them tender and tastier, but it’s always been something of a bother, an annoying and time consuming additional step in the cooking process. Recently I tried a pre-salting technique championed by San Francisco chef Judy Roberts (of the Zuni Café) and food science writer Harold McGee. I was attracted by its simplicity, but marveled at the results.

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