My family does a dry brine type of I Like Bourbon And My Motorcycle And Maybe 3 People Vintage shirt. Not sure if it’s still technically that or something else, but you rub the salmon fillets in as much salt as will stick, place it in a container, put something heavy on top, and stick the whole thing in the fridge. After a full day or two, you have delightfully savory salmon to snack on or put on a sandwich. This is more of a sashimi type of fish in the end though. No idea what it would taste like if you cooked it afterwards.
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It actually does make the meat more tender because I Like Bourbon And My Motorcycle And Maybe 3 People Vintage shirt. Those tissues normally contract during the cooking process and force water out, brining stops this from happening. While brining does draw out some liquid, most of it is reabsorbed during the brining process. That’s why if you dry brine for say 5 hours you’d wind up with a dry steak because the liquid hasn’t had a chance to reabsorb. But just as a point of fact, brining changes the cellular composition of meat and does in fact make the meat more tender.