Wednesday, February 28, 2007
Broiled, with brown rice and sauteed red cabbage. Judy Rodgers, in The Zuni Cafe Cookbook, advocates salting all meat well ahead of time. She recommends sprinkling meat, poultry, and even fish, days before you'll use it, and letting it marinate in the resultant briny effusion. May I say that in my experience the lady is right. Even a couple of hours with a dusting of kosher salt transforms meat for me, in both its flavor (which becomes rich and complex and not particularly salty, though does obviate the need for added table salt) and its texture (which I find hard to describe).