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blue_dolphin

blue_dolphin

14 minutes ago, TdeV said:

@weinoo, sorry to have a sieve for a brain, but I don't remember what you said -

 

I put rather a lot of salt on the chicken I've dry brined.

I'm thinking I should wash it off before cooking.

Right?


You didn’t ask me but I follow the Zuni Cafe Cookbook recipe which uses ~3/4 teaspoon sea salt/pound of chicken. It goes in the fridge, loosely covered for 24 hrs-3 days. Before roasting, it’s blotted dry, but not rinsed.  The upper surfaces are usually nice and dry (as is the goal) but there’s often some moisture underneath and inside that needs to be blotted off. 
 

 

blue_dolphin

blue_dolphin

8 minutes ago, TdeV said:

@weinoo, sorry to have a sieve for a brain, but I don't remember what you said -

 

I put rather a lot of salt on the chicken I've dry brined.

I'm thinking I should wash it off before cooking.

Right?


You didn’t ask me but I follow the Zuni Cafe Cookbook recipe which uses ~3/4 teaspoon sea salt/pound of chicken. It goes in the fridge, loosely covered for 24 hrs-3 days. Before roasting, it’s blotted dry, but not rinsed.  The upper surfaces are usually nice and dry (as is the goal) but there’s often some moisture underneath that needs to be blotted off. 

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