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Serious question, I began dry-brining pork chops and the debate is heating up
I recently started dry-brining my pork chops by salting them a day ahead. The meat came out so tender and full of flavor, I was blown away. But some cooks in my circle say it's a waste of time and that a quick brine right before cooking works just as well. They argue that the extra step doesn't justify the slight improvement, especially in a busy kitchen. I've seen both methods, and while dry-brining gives deeper seasoning, it does add planning. My last batch had a crisp crust and stayed moist inside, which sold me. Yet, I hear strong opinions against it from chefs who value speed. What's your take on this? Is dry-brining worth the effort or just a trend?
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adam4141d ago
Hold up, you think moisture on the surface makes things crisp? That's the opposite of how it works, the salt pulls the juice back inside so the outside can get dry and sear better.
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felix_miller501d ago
That crisp crust you got is because dry brining pulls moisture to the surface first.
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