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Noble Notations
NN · Dry-brining
two recipes
TechniqueTag

Dry-brining

Salting a surface and letting the drawn-out moisture dissolve the salt and reabsorb. Seasons throughout and improves browning without adding water, unlike a wet brine.

Type Technique
Recipes 2
I

Recipes using this tag

two
  • First revision

    Gai Ob Hom Yai

    Four chicken Marylands braise on 1000 g of onions cooked to deep gold.

    Northern Thai · Isaan
  • Second revision

    Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce

    Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.

    British · French