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re: Turkey Brine?
Posted on 11/18/15 at 10:16 am to Mo Jeaux
Posted on 11/18/15 at 10:16 am to Mo Jeaux
In all honesty and scientific pursuit, it is much better to just dry the heal out of your proteins then it is to rinse them. You want the surface of the meat super dry (if what you are going after is a fantastic crust/maillard reaction).
So dont rinse, for science and taste.
So dont rinse, for science and taste.
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