How a 6-Hour Salt Cure Fixes Pork 🥩
0:20
YouTubeChef Fix It
How a 6-Hour Salt Cure Fixes Pork 🥩
Stop cooking wet pork. I’m using a 6-hour salt cure to create a "sticky" protein pellicle. This tacky surface is the secret to a steak-like crust and internal moisture. If it’s wet, it’s steaming. If it’s tacky, it’s searing. #porkchops #cookingscience #meatscience #kitchenhacks #cheffixit
7 views5 months ago
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