I read a few articles about adding baking powder to salt during a dry brine; it sounds cool but I’m doing a wet citrus brine for my practice turkey. I plan on drying it out in the fridge for several hours. This might sound dumb, but could I slather on a baking powder paste just during that drying time? I have a citrusy herb marinade with butter I’ll be using just prior to roasting. Thanks yall!
[link] [comments]
from AskCulinary https://ift.tt/hzNKxQd
Comments
Post a Comment