Page 9 - ClubLife Weekly 121421
P. 9
CHEF'S
CHEF'S
CORNER
CORNER
Dry Brine Method
Ingredients
Brining your proteins is 3 tablespoons kosher salt
an excellent way to 1 1/2 teaspoons dried herbs,
introduce flavor and such as thyme, sage, and
moisture. It also helps rosemary, or blend
firm up delicate proteins 3/4 teaspoon freshly ground
like fish. There are two black pepper
schools of thought when
considering brining. The
Dry Method and the Wet 1. Mix the dry brine together.
Method. Today we will 2. Remove the meat from the packaging and
talk about the dry remove any unnecessary parts.
brining method. This 3. Loosen the skin.
simple recipe can be used 4. Season the cavity, meat and skin.
on anything from roasts 5. Refrigerate. Place the turkey breast-side
to turkey and whole up in a rimmed baking sheet or roasting pan
chickens. and refrigerate uncovered for at least 1
day but ideally 3 days. You do not need to
pat it dry before cooking — it's ready to
be roasted, grilled, or deep-fried!
