Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results. By J. Kenji López-Alt The process of resting salted poultry, steaks or chops in the fridge ...
So, you go to start up the backyard grill, open it and find two dry, forgotten, charred salmon skins left from the last time someone grilled a couple fillets and forgot to clean up. Sound familiar?
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback