gfweb

I agree. Though to be pedantic, a dry brine is a rub.

The other issue I always have with brining is taking off the skin. In life the skin is not water or salt permeable. I can't see why that should change post mortem. Salts permeate < 1 cm/day (from curing literature) and no wing has 1 cm of meat, so a day ought to be t he max needed.

Blame the food network

Brings up ( to me anyway) all of the excessive use of kosher salt. Its just salt with a big grain size. Its not different in any other way. As Alton Brown says, all salt is sea salt. Using it in a brine, a BBQ rub, or any use where it dissolves is just raising the cost of ingredients Given the price , I just use it for finishing a piece of meat.

Having a good memory? But I don't re-use chicken bones.

I remember when gas was 29.9 cents

I read the phrase "garlic oil" in a search of Deadly Dinner Party...botulism?

Put in a bottle and use it again. But I bake wings usually

Who said that? Where is the quoted bit from?

Imprecise ones. 🙂 Few tbsp honey, tbsp soy, 1/2 tsp ground ginger, 1 tbsp sriracha (or more)...heat up to thin it and toss the wings

Air fryer wings in honey/ginger/sriracha glaze

Frying is weird. I've done a lot more of it this year and without making any changes I'm aware of, everything is coming out better than it used to. I fry in a Darto or Matfer steel pan for what its worth.

it is for supermarket brands. Higher end stuff doesn't have it.

Thanks @Chimayo Joe!

Good Grief. I recall that they would appear at a fair price in Giant occasionally.

@Chimayo Joe So what did they find re buttermilk? How can the chicken know what the pot is made of? I can't watch 22 minute youtubes without breaking something.

8 fries (eight) Bravo!

Goose is nice. I'd bet Wild Fork has decent prices. Do it!

Thinking about it. It'll just be hard to know how to measure whatever it is that buttermilk does. For starters I haven't read any strong claims to test. "Tenderizes" comes up, but properly cooked chicken isn't tough to begin with (as somebody already said). Perhaps overnight in BM vs dipped in BM and then both get floured and fried. My bet is that BM is just flour glue.

That same heat can toughen too. It isn't quite as simple as you suggest. Collagen denatures with braising a tough cut but the beef muscle meat gets tougher at the same time. Which is more tender, raw hamburger or well-done?

Interesting stuff. Still just assertions with no real evidence, but its getting closer. Does calcium activate meat proteases?

Does denaturing tenderize? I'm not even sure of that.

Yes there are. And it's said as though its a proven thing. Is it better than mayonnaise or cream? I think is just an accepted tradition like searing seals in juices. You still hear this from big name cooks who ought to know better. The sort of evidence I'm looking for is more than everybody's aunt saying that is how to do it. I'm thinking its just tradition.

Cooking is filled with must-do traditions, many of which have no support, and when you think about it don't make a lot of sense. To me a buttermilk soak is one of them. We know that stuff penetrates meat slowly. So what's a buttermilk soak do any more than let the flour adhere? I can find no actual evidence it does anything.

Amazon has evercrisp and the Modernist stuff