Quote:
Originally Posted by Fire Me Boy!
The brine seasons it and is what helps retain the moisture and keeps the albumin. I think with half as much salt you’ll have some effect, but not all.
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I cut it making 2 uniform pieces and cooked one (larger) in a little EVOO at 115 degrees and both were great, taste and looks. Thanks of the brine hint.
I have always cooked it in a pouch with EVOO but I'll try full brine next time.