This time last year we were over at Food and Wine talking about How To Be a Better Cook. One of the ideas we talked about was salting meat in advance. This is a technique that came up again recently as Leite's Culinaria and Food52 were talking about the Korean Chicken Wings from Maximum Flavor. It's safe to say that we're fans of advance seasoning. If I happen to stumble across beautiful pork chops or chicken or steak I bring them home, open them up, season them and lay them out on a rack in the fridge. If I'm inspired I may layer spices over the salt. This habit of leaving them front and center forces me to remember they are there. It's comforting to know that whenever I'm ready there is a beautifully seasoned piece of meat ready to go. A little prep work goes a long way towards a delicious dinner.
Years Past
