"Christine Dabney" > wrote in message
...
> On Sun, 13 Nov 2011 11:25:20 -0800, "Kent" >
> wrote:
>
>>I was interested in rubbing salt directly onto the breast and thigh
>>muscle,
>>rather than brining. It's in the frig right now, to be roasted this
>>afternoon.
>
> If that is what you are interested in, read this article which I have
> been posting for the past few years.
> http://articles.latimes.com/2009/nov...d/fo-calcook18
>
> Christine
> --
>

Thanks, Christine. I started searching "dry brining" and found there's a lot
on the internet. I've never tried it. It's hard to imagine how salt gets
from the exterior surface of the skin into the muscle to the point that you
could taste a difference. In addition to your LA Times article and others,
the same recipe on my original post above was published in Cook's
Illustrated in November of 2009. I think I just ignored it.

Kent





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