The process of resting salted poultry, steaks or chops in the fridge overnight, known as “dry-brining” or “short-curing,” is a popular way to improve juiciness, tenderness, browning and searing. But why don’t we dry-brine fish — particularly salmon — more often? #food #ifttt #nyt

Kenji López-Alt’s Tips for Juicy, Crisp-Skinned Salmon? Add Salt and Wait. The process of resting salted poultry, steaks or chops in the fridge overnight, known as “dry-brining” or “short-curing,” is a popular way to improve juiciness, tenderness, browning and searing. But why don’t we dry-brine fish — particularly salmon — more often? Tags: food, ifttt, nyt via Pocket https://ift.tt/KExuUy0 May 16, 2023 at 08:31PM

Kenji López-Alt’s Tips for Juicy, Crisp-Skinned Salmon? Add Salt and Wait. The process of resting salted poultry, steaks or chops in the fridge overnight, known as “dry-brining” or “short-curing,” is a popular way to improve juiciness, tenderness, browning and searing. But why don’t we dry-brine fish — particularly salmon — more often? Tags: crisp-skinned salmon? add, kenji lópez-alt’s tips fo via Pocket https://ift.tt/KExuUy0 May 16, 2023 at 09:14PM