Modern Cooking Techniques--Whats not in the book.
KKF has a some amazing chef's and cooks. I wanted to start a thread to capture any modern cooking techniques that you come up with.
I'm hoping to share and learn about techniques that you're created (or not but find useful) use to create new approaches and textures on classic foods.
Peel, slice, salt, let weep for an hour or so.
Peel, slice, salt, place in vac bag with paper towel, seal on medium pressure.
In 10 minutes, pull from the bag and use
Modern tip for Roasting/pan frying chicken with skin:
Putting a few pinches of Baking Soda on Chicken skin for enhanced Maillard
Modern Brining tip:
Add product to a large Mason canning Jar with brine. Leave 1 inch of headroom in jar. Pull max vacuum, brine with penetrate a dark meat chix on bone in 15 minutes.
Please share your experiments large or small.