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Friday Fun Thread for March 3, 2023

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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Salting too early also causes moisture to seep to the surface which prevents browning. Same thing to roast a chicken. Salt goes on right before heat or days before heat like a dry brine. Anywhere in between is wrong.

The usual advice I see is 30-45 minutes to let the drawn-out moisture get drawn back into the meat. Or immediately prior to cooking, like you said.