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Updated Dry-brining article, aka pre-salting
Heya folks,
Russ Parsons of the LA Times has a new article out in the LA Times tonight.... It is an updated version of the pre-salted turkey he wrote about 2 years ago. It is the technique that award winning chef Judy Rodgers uses at Zuni Cafe in San Francisco. I learned about it from her cookbook,and I use it on all of my meat cookery now. Anyway, here is the article, for anyone that is interested. http://www.latimes.com/features/food...,4842837.story Christine |
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