J. Kenji Lopez-Alt, writing on Serious Eats:
These days, everybody and their grandmother (better known as the typical Thanksgiving gathering) has heard of brining, and more and more folks are doing it at home before Turkey Day. But it’s not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best?
Which, indeed!
There are a number of great articles on the Serious Eats site (as well as one of my favorite Chicken Tikka Masala recipes). I also discovered tonight a few new tasty-looking chicken recipies in a slideshow:
- Real Deal Kung Pao Chicken
- Spanish Roast Chicken with Romesco and Grilled Onions
- Mojo Marinated Chicken
- Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce
I can’t wait to try one of these. Yum!