Don’t get me wrong I wasn’t saying I don’t know the science.Dries out the exterior for more of a crust, seasons the inside. Dry brining also enhances juiciness by denaturing proteins.
my kids love it. How do you cook it? I use 50% water and 50% milk on I think a 1:4 ratio with a nice amount of butter, on a very slow heat. Plenty of salt and pepper and parmesan of you have that.Finally got some from Woolies.
Quite nice but my kids nearly died having to taste it