Skip to main content

Reply to "Red Wine Salt"

quote:
Originally posted by Ulrich:
I find this intriguing. Are you sprinkling it on lightly or heavyily? Are you rinsing the meats before cooking?


I put a medium, but liberal, sprinkle or dusting on both sides and spread it out evenly on the surfaces. No rinsing at all. As the process completes itself most, if not all, of the salt will dissolve have been absorbed by the meat. The meat, however, will never taste overly salted. Prior to cooking it's very important to pat the meat very dry with paper towels. Otherwise, you'll initially be steaming it which is undesirable.
×
×
×
×