Just wanted to share a video and link that we saw over the weekend from America’s Test Kitchen.
The video is about the best way to cook good, crispy bacon, without it being too crispy and charred. Now I (C) love bacon, so I’m going to have to try this very soon. The technique looks quite interesting.
The link talks about the need for salting fattier cuts of meat. For our Tasty Pork Shoulder recipe in the upcoming cookbook, we have you salt the meat with a good amount of salt. We know that worries a lot of people that it’s too much salt, is bad for you, will make it too salty, but trust us (and America’s Test Kitchen): it will be delicious!
Fattier Meat Requires More Salt for Seasoning
C & K