Don't forget to sprinkle it with fluer de sel and thirty cloves of garlic with the germs removed grated on a Microplane grater.
Fire. Meat. Beer.
Joined: Fri Aug 24, 2012 9:27 am
Location: Smoky Mountains, western NC
I can tell that you have either read or have at least one of his books.
Yeah he can be a little obsessive. I have yet to remove the germ (might if it was sprouting) and chopped or pressed works fine for me ---oh and kosher salt work just fine also. Fluer de sal ?????
I have done his pounded pork chops and they were good. To night I am doing his Skin On Bone in Adobo Chicken breasts. I am using the America's Test Kitchen brine with his soy--thyme--and crushed garlic cloves and is is only going to sit for 1 1/2 hour---not 3 to 24.
When I turn them skin side up i am going to brush them with Mirin and Soy not mist them with a spray bottle.
Hey the pounded pork loin was great and we shall see on the chicken. I do think he has some great ideas to intensify flavor like lightly scoring both sides of a flat piece of meat to better hold the rub and to get more crust. I think his technique of browning each side then flipping and lightly brushing the surface with a flavored butter to add depth of flavor and flipping each minute-- and basting again-- does add flavor---sorry I did not use the Rosemary brush-----i would use up my little plant in no time.
Hey at this moment in time he is a good source of ideas that can be adapted from an obsession down to some great cooking.