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dancingĀ james
RonAsheton
Slightly off topic observation. I remember going through a brining fad some years ago, I was brining everything at one point, it's a messy business. I tried adding all kinds of aromatics and exciting ingredients and could detect very little, if any, difference from using just plain, cheap table salt.
But I obvs don't have a very cultured palette. š
Dry brining chicken with just salt is the best thing in the world.