Posted on February 28, 2016 by Anne Milneck | 0 comments
Posted on December 05, 2013 by Anne Milneck | 0 comments
The credit for this technique goes to the late Judy Rodgers--chef and owner of Zuni Kitchen in San Francisco. Rodgers developed this technique which she called "early salting." In essence it's a dry brining technique that involves air drying the chicken. This is an important step...
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